Eggless Whole Wheat Apple Muffins

           My Christmas treat this year are these easy and simple Eggless Apple muffins made with  whole wheat flour / atta for a healthier version. Brown sugar can be substituted with jaggery or honey. I flavored it with cinnamon powder. 

          However, you may use only vanilla essence or cardamom powder according to your preference. So enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

• 1 cup whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda 
• pinch of salt
• 1/2 tsp. cinnamon powder
• 1/2 cup powdered brown sugar
• 1/2 cup milk
• 1/4 cup oil
• 1 cup grated apple
• 1-2 tbsp. chopped pistachios

          Sift together whole wheat flour, pinch of salt, baking powder and baking soda. Keep aside.

          Whisk the sugar, milk, oil and cinnamon powder to combine well. Now fold in the flour mix, followed by the grated apple. 

          Place the muffin liners on the muffin tray and spoon the batter in it till 3/4 of the liners. Sprinkle the chopped pistachios over them.

          Bake in a preheated oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is well done. 

           Bring it to room temperature and enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

Lasagna Soya Cupcakes

          This is a great kids party / kitty party / any in-house party recipe. Easy and simple to prepare, it takes very less time to dish out. You can make them both in the veg. and non-veg. version, Here in this recipe I have used soya granules to make these yummy veg. treats. So enjoy them as appetizers with any type of sauce or green chutney and impress your loved ones with this delicacy. 

Soya Curry - 

• 1/4 cup soya granules
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger & garlic, chopped
• 1-2 green chilies, chopped (opt)
• 2 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 2 tbsp. peanuts
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

Cup Cakes - 

• 6 lasagna / wonton sheets
• 1 cup cooked soya curry
• tomato ketchup as required
• grated mozzarella cheese as required
• 1-2 pinches of oregano 
• pinch of pepper powder (opt)
• oil to grease 

          Soya Curry - Soak the soya granules in hot water for 10 minutes. Then squeeze out the water and keep aside. 

          Dry roast coconut, peanuts and sesame till light golden in colour. Grind after it cools down and keep aside. 

          Heat oil in a pan / kadai and sauté the onion, ginger, garlic and green chilies till light brown. Add the drained soya granules, ground coconut and all the dry spices.

          Stir fry for 2-3 minutes. Add 1/2 cup water and simmer, covered till dry. When done, add ghee and coriander leaves and toss well. Keep aside to cool.

          Cup Cakes - Grease a muffin tray and first lay the lasagna / wonton sheets and press them into the cups. 

          Add the cooked soya curry in each of the muffin cups, followed by some sauce and then cheese. Sprinkle oregano and pepper powder.

          Bake in a preheated oven at 180 degrees C. for 18-20 minutes or till the edges are nicely browned. Cool for sometime and then demould the cupcakes. Kids can enjoy them as a party snack. 

Eggless Gulkand Cupcakes

          I love cupcakes more than cakes. They are a perfect tea time snack, party snacks or an after meal dessert. So let me share a simple and an easy eggless cupcake recipe where I have flavoured it with some gulkand. It takes very little time to bake these yummy beauties. So do give it a try and enjoy with your loved ones. 

• 1/2 cup plain flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• pinch of salt
• 2 tbsp. gulkand (rose petals preserve)
• 1/3 cup oil
• 1/3 cup yoghurt
• 2 drops of red food colour 
• 1 tbsp. rose water
• 2-3 tbsp. powdered sugar or to taste
• dry rose petals and chopped pistachios to garnish (opt)
• 1 tsp. chopped pistachios

Frosting - 

• 100 gms. butter at room temperature
• 1-2 drops of red food colour 
• 1 cup powdered sugar

          Sift the flour, baking powder, salt and baking soda. Keep aside.

          In a large bowl, whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy.

          Now add the dry ingredients, little at a time into the mix and fold it in gently. 

          Add the chopped pistachios and give it a stir. 

          Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.

          Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.

          Frosting - Whisk the butter and food colour with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated. 

          Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired.

Banana Dry Fruits Muffins

          Craving for something sweet yet healthy? Then this is for you. An easy to prepare evening tea-time snack, these yummy muffins are loaded with dry fruits, banana and other basic ingredients. So if you have any over ripe bananas leftover, go ahead and give it a try. Enjoy a fun filled evening sipping your favorite bru and relishing these baked beauties with family and loved ones. It is a best treat for kids and for a kitty party too. 

• 2 bananas, chopped
• 3 tbsp. milk
• 1/2 cup oil
• 2 eggs
• 2-3 tbsp. fresh grated coconut
• pinch of salt
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• 1 & 1/2 cups plain flour (maida)
• 1/3 cup sugar or to taste
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup chopped dry fruits (cranberries, walnuts, dates, apricots, melon seeds, raisins, tutti frutti)

          Blend the bananas, milk, oil, rose water, coconut and eggs. Keep aside. 

          Sift together flour, sugar, salt, cardamom powder, baking powder and baking soda.

          Now mix all together into a smooth batter.

          Mix the dry fruits and 1 tsp. flour. Add it to the prepared batter and combine well.

          Line a muffin tray with muffin lines and drop spoonful of the batter into it.

          Bake in a preheated oven for 20-25 minutes at 180 degrees C. 

          Cool on a wire rack and serve as desired or as a tea-time snack. 

Spinach Idli Muffins

          Idli, a South Indian delicacy is a healthy breakfast option relished with coconut chutney and sambar. Make them more interesting and appealing by baking them in a muffin pan for some visual appeal a la fusion style. 

           You can have them as an evening tea-time snack too or can be a good lunch box meal. So next time you happen to prepare idli, bake them instead, by checking out the step by step pictorial recipe to prepare it.

• 4 cups of idli batter
• 2 tbsp. spinach puree
• oil to grease the muffin pan
• sambar & coconut-coriander chutney to serve

          Divide the idli batter into 2 bowls. To one bowl add the spinach puree and mix well. Into the greased muffin cups pour a tbsp. of the white idli batter. 

          Then pour the spinach batter, followed by the white batter. See to it that it is 3/4 filled. Then with a toothpick draw lines from the middle to the edge for a beautiful pattern. 

           Bake in a preheated microwave oven at 200 degrees C. for 15-18 minutes. Insert a toothpick to check if it is done. 

          Set aside to cool down. Demould the idli muffins and serve with chutney and sambar.

 Into greased muffin cups pour a tbsp. of white idli batter. 

                                Then pour spinach batter, 

               .....followed by white batter. With a toothpick draw lines from middle to 
                the edge for a beautiful pattern. 

                              Bake in a preheated oven at 200 degrees C. for 15-18 minutes. 

                            Serve these layered spinach idli muffins with chutney & sambar.

Masala Idli Muffins - Fusion Style

          
          Idli, a South Indian delicacy is a healthy breakfast option relished with coconut chutney and sambar. Make them more interesting and appealing by baking them in a muffin pan for some visual appeal a la fusion style. You can have them as an evening tea-time snack too or can be a good lunch box meal. So check out a simple step by step pictorial recipe to prepare it.

• 2 cups idli batter
• 2 tbsp. coriander leaves, chopped
• 1-2 tbsp. fresh grated coconut
• 1/2 tsp. red chili flakes
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 sprig curry leaves, chopped
• 1 tsp. urad dal (split black gram)
• 1/2 tsp. eno fruit salt
• oil to grease
• coconut-coriander chutney to serve
• sambar to serve

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, urad dal, asafoetida and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the idli batter along with coriander leaves, chili flakes and coconut. Mix well.

          Just before baking, add the eno fruit salt and give it a stir. Pour into greased muffin cups and see to it that it is 3/4 filled.

          Bake in a preheated microwave oven at 200 degrees C for 15-18 minutes. Insert a toothpick to check if it is done. Set aside to cool down. Demould it and serve them with chutney and sambar.

                        Pour tempering over idli batter. Add coriander leaves, chili flakes &
                        coconut. Mix well.

                                Add eno fruit salt & give it a stir.

                                Pour into greased muffin cups.

                               Bake in a preheated oven at 200 degrees C for 15-18 minutes.

                                Serve them with chutney & sambar.