Plum Semolina Muffins

         Made this simple & easy eggless semolina muffins with some plums thrown in. It is a great way to use up any leftover fruits lying in the refrigerator. They are a perfect treat anytime of the day and can be served as a tea-time snack too. 

          They can also be relished as an after-meal dessert by drizzling some chocolate sauce or rabri a la Indian style. Pack them for a kiddie lunch box meal if required and can be stored in an air-tight container in the refrigerator for later use. 

• 1 cup semolina (sooji) - makes around 10
• 2 plums, sliced
• 1 tsp. butter
• pinch of salt
• 1/4 tsp. cardamom powder
• 1/2 cup castor sugar
• 1/3 cup melted butter / oil
• 1/2 cup yoghurt
• 1/2 cup milk
• 1 tbsp. pistachios, sliced or any dry fruits
• 1 tbsp. cherries, chopped
• pinch of saffron 
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• muffin liners
• castor sugar and cherries to garnish

          In a bowl mix together semolina, salt, cardamom powder and sugar. Then add in the butter, followed by the yoghurt and milk. Combine everything well and leave aside for 15-20 minutes.

          Heat butter in a pan and sauté the sliced plum for a minute on a medium flame. Set aside to cool down.

          After 20 minutes, check the consistency of the semolina mix. It should neither be too dry or too soft. Add more milk if required.

          Lastly add in the pistachios, cherries, baking powder, baking soda and the sautéed plums. Mix well. Place the muffin liners onto a muffin pan and spoon the batter into it.

          Bake in an oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is perfectly baked. 

          Cool on a wire rack and sprinkle some caster sugar. Garnish with a small piece of cherry and enjoy as an after meal dessert or serve as desired.

                         Place the muffin liners onto a muffin pan & spoon the batter into it.

                     Bake in an oven at 180 degrees C. for 20-25 minutes. Do the toothpick test 

                     to ensure it is perfectly baked. 

                                  Cool on a wire rack & sprinkle some caster sugar. 

                        Garnish with a small piece of cherry & enjoy as an after meal dessert 

                        or serve as desired.

Eggless Apple Loaf Cake

          A simple Eggless Apple Cake for you to enjoy with family and friends. Got apples in your refrigerator and you do not know what to do with apart from slicing and eating them? So here is a simple Eggless Apple Cake for you to relish with your evening tea or simply as it is.

          Just follow the steps below and get started. I have used brown sugar, half of whole wheat flour and canola oil instead of butter for a far more healthier version. Relish them warm or cold on its own, as a desert with a drizzle of some rabdi over it or as an evening tea-time snack. So check out the step by step pictorial recipe to prepare it.

• 1 apple, grated or blended
• 1 cup powdered brown sugar
• 1 cup maida (refined flour)
• 1 cup atta (Whole wheat flour)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. cinnamon powder
• pinch of salt
• 3/4 cup oil / melted butter
• 1 cup milk
• 1 tsp. oil
• powdered white sugar, few apple slices & jam for garnishing

          Grease a loaf tin with oi / butter and dust some flour. Coat them all over and tap off the excess. Keep aside.

          Sieve together maida, atta, powdered sugar, baking powder, baking soda, cinnamon powder and salt. Keep aside.

          In a bowl, add together grated apple, oil and milk. Add in the flour few at a time and fold in. Lastly add the remaining 1 tsp. oil and stir to combine.

         Pour into the greased loaf tin / cake tin and bake in a preheated microwave convection oven at 180 degrees for 35-40 minutes.

          Transfer to a wired rack and cool completely. Garnish with apple slices, jam and by dusting some powdered sugar. 

          Cut into slices and serve as an evening snack along with tea or as a dessert topped with some rabri or just enjoy them as it is.

                                 Grease the cake tin & dust with flour. Keep aside.

                      Sift atta, maida, powdered sugar, baking powder, baking soda, cinnamon
                      powder & salt.

                                 Mix together blended apple, oil & milk.

                                 Fold in flour little at a time & mix well.

                                  Add in 1 tsp. of oil & stir.

                                 Pour batter into the cake tin & tap well. 

                                 Bake in a preheated oven at 180 degrees for 35-40 minutes. 

                                 Transfer to a wire rack & cool before slicing them.

                    Garnish with powdered sugar, apple slices & jam of your choice. Serve as
                    a tea-time snack or as a dessert.

Eggless Banana & Raisins Muffins

          This is a very simple Eggless Muffins which can be made with any leftover ripe bananas and some raisins. So in no time you have delicious and yummy muffins to be served as party snacks, to be relished with your evening tea or just as it is. 

           These muffins can also be served as a dessert by slightly crumbling it and drizzling some rabri over it. Sprinkle some chopped nuts for an entirely new experience. So check the step by step pictorial recipe to prepare it.

• 1 cup atta (whole wheat flour)
• 2 large bananas, mashed
• 1/2 cup brown sugar, powdered
• 3/4 cup oil / melted butter
• pinch of salt
• 2 tbsp. custard powder (vanilla flavour)
• 1/4 tsp. baking soda
• 3/4 tsp. baking powder
• 2 tbsp. milk
• 1 tsp. lemon juice
• 2 tbsp. raisins, soaked in water for 10 minutes

          Sift the flour, baking powder, baking soda, salt and custard powder. Keep aside. Mix the mashed bananas and the powdered sugar to combine well.

          Now add in the flour, lemon juice, milk and oil and fold in well. Lastly add the raisins and give it a mix.

          Place the muffin liners on to the muffin tray and spoon the batter to it. Do not fill it up to the brim, only 3/4 of the muffin liners. (In the absence of the liners, spoon the batter to a greased muffin tray)

          Place the tray on the lower rack of a preheated microwave oven in the convection mode and bake at 180 degrees Celsius for 15 minutes.

          The top should be brown and do the toothpick test to ensure it is done. Cool on a wire rack for 15 minutes and serve as desired.

                                Mash the bananas and the sugar.

                    Fold in the flour, baking powder, baking soda, salt, custard powder and                                               lime juice.
                                  

                                  Add the milk and the raisins and give it a mix.

                   Spoon the batter in the muffin liners and bake in the convection mode of a 
                   microwave oven at 170 degrees C. for 15 minutes.
                                       

                                  Cool on a wire rack for 15 minutes and serve as desired.