Showing posts with label Eggless. Show all posts

Friday, January 17, 2020

Eggless Blueberry Muffins | Breakfast Muffins

Eggless Blueberry muffins, a delicious breakfast muffins made from fresh blueberries. As it's cold here now, it's difficult to eat fresh fruits straight from the refrigerator, so tried to include them in oatmeal bowl, pancakes, baking items and so on. Last week, i had noticed a pack of blueberries siting idle in the refrigerator for a week and remembered this muffins from some hotel's breakfast that i had earlier. Since i didn't grew up eating this kind of home made stuff, for all western recipe i would search online for recipes and for baking, my first go to place is joyofbaking. Her detailed explanation on basic things makes it easier for novice bakers like me. So this recipe is adopted from joyofbaking and it turned out super soft, delicious with mild sweet. More than for breakfast, i would love to have this with evening tea, they are so perfect.

In the original recipe, egg is used. Since i halved the recipe and the recipe calls for only half a egg, i didn't want to waste the other half of the egg left out after used in the recipe, so totally skipped it, instead i have added the milk. I thought that the curd in the recipe itself would yield soft muffins and i was correct, it turned out so good.Now let's check out how to make this delicious blueberry muffins.

Eggless Blueberry Muffins

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 12
Recipe Category: Muffins | Recipe Cuisine: Indian

Ingredients
All purpose flour - 1 cup
Sugar - 1/4 cup
Curd - 1/2 cup
Milk -1/4 cup
Oil - 2 tbsp
Baking soda -1/2 tsp
Baking powder - 1/2 tsp
Salt - a pinch
Blueberries - 1/3 to 1/2 cup
Vanilla essence - 1/2 tsp

Procedure
Preheat the oven @ 350 F

First let's add all the wet ingredients in a bowl. Add curd, milk & oil in a bowl.

Next add the vanilla essence & sugar into it and whisk it well until all combined together.

In a another bowl, sift the flour, baking powder, baking soda and salt together. Then add the blueberries into it and coat each blue berries with flour lightly.

Pour the wet mixture into it and mix it all together.

In a lined cup cake sheet, add a couple of tbsp of batter in each one and bake it in the preheated oven for 15-20 mins.

Remove from the oven and let it cool on the wire rack. Tasty Blueberries muffins are ready.

Notes:

Sifting the flour, baking powder & baking soda ensures there is no lumps in it.
It makes 12 mini muffins and 6 regular size muffins.
Instead of fresh blue berries, frozen can also be used.
It stays good at room temperature for couple of days.

Tuesday, August 7, 2018

Eggless Banana Pancake | Banana Pancake | Breakfast Recipe

Eggless Banana Pancake, an easy to make pancake recipe with bananas. We love to have pancakes as breakfast ,hence often make them and also i have tried quite few types of pancakes so far and you can see them here . For very long time, i had made only the butter milk pancakes. It was so fluffy & soft and we absolutely loved it. Later when i thought of including fruits in the pancakes and searched for some fruit based pancakes. That's when i came to know about this banana pancakes and the strawberry pancakes. Both are my favorites and both taste good in its own way. Addition of fruits in the pancakes actually reduces the amount of added sugar in it, that's a big plus for me to try out this kind of fruit pancakes.

So if you're like me, looking for eggless pancakes that has less added sugar without compromising in the taste and texture, then this pancakes is for you.Adding banana gives nice aroma and softness to the pancake. This banana pancake is been in our breakfast menu for a while, whenever i have over ripen banana, without much thinking, either i make this pancake or banana bread,both are my favorite. With maple syrup on top, it tastes absolutely delicious and wanting to eat more and more.

This post is been in my drafts for over a year and somehow i'm too lazy to edit the old posts, today i keep myself motivated to edit the post, so here it is, soft and fluffy Eggless Banana Pancakes !!!

Eggless Banana Pancake

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: International

Ingredients
Banana - 1
All purpose flour - 1 cup
Sugar - 2 tbsp
Milk - 3/4 cup
Butter - 1 tsp
Baking powder - 1 tsp
Cinnamon powder - 1/2 tsp
Salt - a pinch

Procedure

Keep all the ingredients for the pancake be ready. Peel the banana and mash it well with a fork.

Add sugar,salt and the melted butter, mix it well.

Next add milk, baking powder and cinnamon powder into it.

Mix it well and then add flour & whisk it with the wet ingredients.

Now the batter is ready. Heat the pan and add the needed butter for cooking the pancake.

Take a ladleful of batter and pour into the pan. Cook for a min in medium flame and then gently flip it on other side and cook till it changes its color. Remove it from the heat and it's ready to serve.

Serve it with breakfast syrup/maple syrup.

Notes:

If you're using small banana, you can use 2 bananas for the given measurement.
Depends on the sweetness of the banana, you can add more or less of sugar.
Serve hot for better taste.

Wednesday, June 13, 2018

Eggless Spinach Muffin | Muffin recipe | Breakfast recipe

Spinach Muffin, a delicious, healthy and easy to make muffin in minutes. These Spinach muffins are mildly sweetened, super soft, looks vibrant and tastes absolutely delicious. It's perfect for grab and go breakfast as well as tea time.

I love spinach and it's one of my favorite greens, hence i'm always looking for new ways to include them in my diet. This spinach muffin is the latest addition to my spinach recipe collections.

Almost a year back, I had tried this recipe from pailin's kitchen for the first time with slight variation and immediately fell in love with it. The original recipe has egg in it, but I replaced it with more curd & milk and the result was awesome with wonderful texture and taste. Since then, i have been baking this muffin regularly at home.

Related: Lemon Cupcake with Lemon ButterCream Frosting

Tips to make vibrant green color muffins

Highly recommend to use baby spinach for this recipe for vibrant color. Compared to the regular spinach, the color of the baby spinach is so vibrant hence the muffin also would be bright green color.
Try to use fresh spinach which is more greener and vibrant.
Don't over cook, remove from the oven when the toothpick inserted in the center comes out clean

How to store the leftover

It stays well for up to 5 days in the refrigerator. If you like to store them for more days, put it in the freezer. Microwave it for a couple of secs before serving, it tastes as good as fresh !

Now let's check out on how to make these healthy spinach muffin.

Related: Green Chicken Kebab/ Hariyali Chicken Kebab

Spinach Muffins

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 8
Recipe Category: Muffins | Recipe Cuisine: International

Ingredients
Baby Spinach - 100 gm
All purpose flour - 3/4 cup
Wheat flour - 1/4 cup
Butter - 1/4 cup
Sugar - 1/4 cup
Curd - 1/3 cup
Milk - 2 tbsp
Banana - 1/2
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Cinnamon powder - 1 tsp
Vanilla essence -1/2 tsp
Salt - 1/8 tsp
Nuts and dry fruits - 1/4 cup(optional)

Procedure

Preheat the oven at 350F
Measure and take all the ingredients, in a mixie jar or blender jar, add the curd, milk, melted butter, vanilla essence and spinach.

Grind them into smooth puree and keep aside. Take a bowl for mixing dry ingredients, add all purpose flour and wheat flour in the bowl and then add baking soda.

Next add baking powder, sugar and cinnamon powder one by one.

Mix it all together and sieve it once to remove any lumps. In an another bowl, mash the banana and keep it ready.

To the flour mixture, add the spinach puree and mashed banana. Mix it together well.

If you're using dry fruits and nuts, add at this stage and mix it together well.

Take the muffin pan and line them with liner and pour the batter evenly on the pan. Bake at 350F in the preheated oven for 20-22 mins or until the tooth pick inserted in the center will come out clean.

Tada, Healthy and tasty Spinach Muffins are ready.
Looking for more baking recipes?? check out here.

Related : How to make Spinach Roti / Green Roti

Related: Chocolate Banana Bread

Notes:

Instead of baby spinach, normal spinach can also be used here, but the color would be more dark
Make sure everything at room temperature before starting.
It makes 8 medium size muffins.
You can freeze this muffin and microwave it just before serving.

Thursday, December 22, 2016

Eggless Fruits & Nuts Cake | Eggless Christmas Cake | Christmas Recipe

Christmas Fruits and Nuts cake, after the biryani, christmas cake comes to my mind when i think of christmas. In my childhood, we brought this christmas cake/plum cake from the nearby shop(sugi sweet stall) in our area.It was not a whole cake, they sliced them as pieces like the commercial modern cake that are available in stores nowadays and wrapped it in the butter paper and placed it in the big tray, i was once a big fan of this cake,whenever i went out with my mom for shopping groceries or vegetables in the evening(Yep,that cake was available only after 4pm and almost it was over by the time 7PM), i pestered her to buy this and it was only 2 rupees then. Don't know whether that sweet stall still making that kind of cake.

Now coming to today's recipe, i have tried christmas cake twice before and it didn't turned out as expected. Last weekend when i was searching again for christmas cake recipe, found this recipe in joyofbaking, i tried few recipes from her website and it turned absolutely delicious,so without hesitation,make notes of the recipe and i changed few things to our preference and tried it. It was so moist & delicious and i personally like her idea of using loaf pan to bake,so you can slice and wrap them in butter paper for single serving and it reminds me of childhood memories.It's eggless and ready to make cake,no need of soaking,give it a try and let me know how it turns out for you.

Eggless Christmas Cake

Preparation Time : 20 mins | Cooking Time : 1 hr | Makes : 2
Recipe Category: Cake | Recipe Cuisine: Indian

Ingredients
All purpose flour - 1 1/2 cup
Dried fruits & nuts - 1 1/2 to 1 3/4 cups
Light brown sugar - 3/4 cups
Butter - 1/2 cup
Butter milk - 1 cup
Vanilla Extract - 1/2 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Cinnamon - 1/2 tsp
Ginger powder - 1/4 tsp

Procedure

Take the flour in a large bowl,then add the baking soda,cinnamon & ginger powder and salt in a sieve and sieve it on the flour.

Mix it well with the flour and keep aside, now chop the dry fruits and nuts roughly into small pieces (i used black raisins,dates,almond,cashew and walnut) and add into the flour. Mix well such that all the nuts and dried fruits coated well with the flour.

Melt the butter and let it comes to room temperature and then add the sugar into it.

Then add the butter milk and vanilla extract and whisk it well till the sugar dissolves.

Add this sugar mixture into the flour and mix it gently. Take the loaf pan, butter it well and dust it with all purpose flour.

Transfer the cake mix into the loaf pan and bake it in the preheated oven of 350F for 55 to 60 mins. Remove it from the oven when tooth pick inserted into the center comes out clean.Mine got ready in 60 mins.

Let it cool completely on wire rack before slicing.Delicious Fruits and Nuts cake is ready.

Notes:

Add more dry fruits compared to nuts,it will help to keep the cake moist.
You can use any dry fruits and nuts as per your liking.
The original recipe calls for 1/4 tsp of cloves and nutmeg powder, but i feel that are overpowering,so skip it, but you can add if you like more spices in your cake.
Dont cut the cake when it's warm, there is a chance of crumbling, so let it cool completely on wire rack.
If you're worried about the cake sticking at the bottom, you can use parchement paper on the bottom,but mine cake out clean from the pan.

Friday, August 5, 2016

Buttermilk Pancake | Eggless Pancake | Breakfast Recipe

I have tried pancakes couple of times before and it didn't turns out well.Once i tried with eggs and i couldn't bear the smell of egg in the pancakes and everything ended up in trash, then other time, i tried eggless version and it turned out very dense.After that, i stop making the pancakes.

Last week, after churned the butter, i had left with lot of buttermilk. So i browse through my bookmarks and notes for buttermilk recipe and i found this recipe in my phone notes, may be noted down from some tv shows i guess.By seeing the ingredients, it looks very easy, nothing fancy ingredients is needed. So thought of give it a try,but i didn't keep my hopes high because of my past pancake experience and to my surprise it turned out super spongy and the light sourness in the buttermilk gives great taste and airy texture.

To post it here, again i tried this today.Wow,every time,it came out so good,it's gonna be a keeper recipe and i'm sure i will make this often in future. So try this awesome pancake for this weekend and enjoy with your family.

ButterMilk Pancake

Preparation Time : 5 mins | Cooking Time : 20 mins | Makes : 7 or 8
Recipe Category: Breakfast | Recipe Cuisine: English

Ingredients
All purpose flour/Maida - 1 cup
Buttermilk - 1 cup
Sugar - 1/4 cup
Butter - 2 tbsp
Vanilla extract - 1 tsp
Baking soda -1/2 tsp

Procedure

In a large bowl,add the flour, sugar and baking soda.

Whisk well,take the butter and melt it(i microwaved it for 1 min to melt.)

Measure the buttermilk and add it in melted butter along with vanilla extract.

Pour the buttermilk mixture into the flour , whisk it well until all are incorporated and make sure that there is no lumps.The batter should be pouring consistency as shown below.

Heat the tava and grease it with butter lightly, pour the batter(approx 1/4 cup) in the middle,no need to spread the batter.Keep the flame in medium.When the bubble begins to forms in the pancake,flip it carefully.

Cook on other side too and remove it on plate.

Fluffy and tasty Buttermilk pancakes are ready.Serve it with any of your favorite breakfast syrup.

Notes:

Keep the flame in medium always, otherwise it becomes too dark at the bottom.
Depends on the flour, you may need extra 1 or 2 tbsp of buttermilk.
They are so spongy even after 2 hrs of making.

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Friday, January 17, 2020