When summer sets people here wouldn't waste their time like the ones who love gardening, going outdoors, camping and the best of all barbequing, As the days are getting longer and nights are shorter, and time doesn't seem to start or end to me, as you look through the window the sun kisses you and makes you smile at half 4 in the morning, check your watch and think of lying back on bed, but my instinct tells me wake up and have a nice cup of tea and start your gardening before the sun scorches your skin and the temperature is soaring up to 27 - 28 degrees, Early morning you can hear the chirping of the birds, I can even see woodpecker sometimes, my next door neighbour updates with me lot of other birds with their sounds, I have 2 bird houses and my son has made a bird house too for his DT, all of them are hanging in my Garden.
All the trees are blooming with lush green leaves, beautiful spring flowers blossoming every where, I can hear the shouting and screaming of kids in the big park in front of my house, with joy and happiness. Every other person in the neighbour hood are happy sorting out their gardens, green bins are full.  Every other person and children are dressed up in summer cloths and walking in flip-tops slippers, I too wear my sandals and enjoy seeing my toes painted with toe rings high lighting and walking around people asking me where did I buy them :), I wear my beautiful multi coloured selwars and chudidars and I love it when people say my dresses are gorgeous :)), Now, that's why I love summer, waiting for 6 long months for this weather.
One more thing about summer is eating lots of fresh fruits and salads, I love munching on them, going up and down, Oh! what a bliss to enjoy all this lovely treat, right out of the fridge, Eating Ice Creams, Kulfis and lollipops etc.,
The cool breeze in the evening and the light which doesn't go down until 9 to half 9 makes you forget any  sense with time, My kids come out and tell me, mum its 9 O'clock, hope you have cooked us something, that's when I scrub my hands and run to make something for them.
Kids are really not into enjoying the summer right now, as they have their exams till July which is stressing them out. The whole of Jubilee weekend I was busy at home with my one sis visiting me as she is going back tomorrow, the other one with her family with the lil one around and I had frineds over the sun and Bank holiday monday.., so all my hols were completely engaged planning to post it before June 3rd never happened.

But, all these lovely things I have described have come  into a halt from past 5 days raining and then, cold wind blowing and making us wear our jumpers back on again, which I had totally discarded when the summer had set in. Fingers crossed hoping we will eventually get our wonderful summer again...
Update: I started writing this post 2 days back, had to stop midway as the winds and rains are mind blowing :), I mean they are literally troubling me, with 70 - 80 MPH winds my hanging tomato baskets ripped off and fell, my grow bags are flying, I am so upset all my hard work is being wasted with weeds coming up again and destroying my lil plants which are yet to come up.., I am totally upset.
Getting back to this recipe I do bake a lot of muffins as they are easy to make and not to worry about the heavy decorating ( with full fat ) over the top like the cup cakes, even though kids would love it, right now they devoured on 2 boxes of Doughnuts with various fillings and decorations from past two days which lil sis brought as a Gift, which would Amma would never make as she always opts for healthy options...., This is after quite a long time I have baked with APF only after a very long time.., just because I had some guests around.

EGGLESS BANANA MUFFINS WITH DATES
Recipe Source : All recipes
Makes 12 Muffins

INGREDIENTS:
1 and 1/2 Cup All Purpose Flour ( I used 200 grms )
3 tbsp Butter
100 grms Sugar
3 tbsp Condensed milk
1 and  1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla Essence
1/4 Cup Milk
100 grms Dates (pureed)
3 tbsp Hot water
3 tbsp Milk Choco chips

METHOD:
Preheat the over to Gas Mark 4** (see notes) / 175 d C / 350 degrees F ( for a moderate oven )
Line 12 muffins cases
First of all mash your dates with your hands a wee bit and dip them in hot water until needed.
Next cream butter and sugar together with condensed milk in a large bowl.
sift the flour with soda, Baking powder and keep it ready.
Blend peeled and chopped Bananas and  soaked dates first then add milk and blend them all together until smooth.
(don't drink it off smells so nice, make extra and your Banana and dates smoothie is ready along side while making these muffins 🙂 )
Pour this mixture into the Large bowl with creamed mixture and thoroughly mix them together then add essence, give a whisk then start adding the flour and gently incorporate them well together add milk Choco chips and gently mix them again
Pour this batter equally among the 12 lined muffin cases and bake for 25 - 30 minutes ** (see notes) or until a skewer inserted comes out clean
Remove the Muffin tray on to a wiring rack, let it rest for 5 minutes, remove the cases from the tin on to the wiring rack, allow it cool and serve

Notes:
** I used Gas Mark 3 as my oven gets too hot and I usually bake in a little lower temperature
** Baking timings may vary between ovens so check your oven temperature as this will be just a guide line, as mine took a little longer as I baked in a lower temperature. just after 20 - 25 minutes insert a toothpick to find out how much extra time you would need to bake it, if it is still soft in the center leave it for an other 5 to 7 minutes and it will be done.

Enjoy baking these Muffins if you are a Banana lover, just like my eldest who loves them...
Thanks Gayatri once again for this wonderful challenge looking forward to do the next time with you, hopefully on time... 🙂 Check out the other bloggers who enjoyed this challenge like me here as she has already done the round-up here, if you are keen on joining this eggless group write to her.

The post Eggless Banana Muffins with dates appeared first on My Veg Fare.

You must be wondering why I have given the name as wheat bran muffins because these muffins have more of wheat bran taste.., Nevertheless to say that they are the healthiest muffins, Consuming 25 gms of Wheat bran everyday per person will get all the sufficient RDA required. They were a bit moist but to tell you we enjoyed it...
I basically made this recipe from kat from study food, she is basically a student and loves cooking and baking., she loves and tries all kinds of cuisines.., I was so surprised to see all her creations..., this recipe she has adapted from here but has tweaked it to her liking, she uses Peach juice, which I did not have and uses 1 egg which I have substituted.., I found this recipe to be quite a healthy one, which I could just grab for a good breakfast for my daughter with a glass of milk and apple, who doesn't eat anything otherwise in the morning!., My twins took it school for their lunch box as an extra treat.. 

Here goes the recipe..., hope you like it and try it...

EGGLESS BLUEBERRY & WHEAT BRAN MUFFINS

Recipe source: study food

Makes 12

INGREDIENTS:

1 and 1/4 Cup Whole meal Self Raising flour

1 and 1/4 Cup Wheat Bran 

1 Cup Fresh Blueberries

1/4 tsp  pinch of salt

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 Cup Brown Sugar

1/4 Cup Honey

2 Banana

1/2 Cup Milk

1 tsp Baking Soda

4 tbsp Oil

1 tsp Vanilla Essence

1 tbsp Flax seed powder + 3 tbsp water

METHOD:

Soak 1 tbsp of Flax seed powder with 3 tbsp of very warm water

Preheat the oven to 180 degrees/ Gas Mark 4

Oil Muffin tins are use a paper liners as I have done..

Sift the flours, soda, salt, cinnamon, nutmeg and sugar., As the Bran is difficult to sift you will be left with bran when sifting just mix it with all the other dry ingredients throughly

Next peel the bananas (I used medium sized ones) chop them then blend them in a food processor/ Mixie ( I used my Indian mixie) with the flax seed powder, then add milk, Oil and honey and blend them again add vanilla essence well combined - so your wet ingredients are ready.

In a large bowl take all the dry ingredients make a well in the middle pour the wet ingredients into it and fold the flour into it until everything is completely incorporated into it then add the blue berries and fold in.

If you find it the batter very thick keep adding  a tbsp of water to it.n (I added around 2 tbsp warm water).

Fill your Muffin tins with the batter and bake it for 25 to 30 minutes depending upon your oven temperature.

A tooth pick inserted after 20 minutes will tell you if it done or you need to leave it for few more minutes.

Once well done take them out of the oven and cool them on a rack.

Enjoy these healthy Muffins for a wonderful breakfast, I made these muffins for Taste and Create and also for Moms Crazy Cooking in which this month she featured Blue Berry Muffins

The post Blueberry & Wheat Bran Eggless Muffins appeared first on My Veg Fare.

EGGLESS WHOLE WHEAT TRIPLE CHOCOLATE MUFFINS

INGREDIENTS:
Adapted minimally from Bakeat350
Makes 12 Muffins

1 Cup Whole wheat flour ( Pillsbury Atta)
1/2 Cup Rye flour
1/4 cup Barley flour
2/3 cup Dutch Process Cocoa
1 and 1/4 Cup soft brown sugar
1 tsp Instant Espresso powder
1 tsp Baking powder
1 tsp Baking soda
3/4 tsp salt
1/4 cup Milk Chocolate chips
1/4 cup Fudge (my daughter's addition to this)!!
1/2 cup dark Chocolate pieces (70% cocoa slab)
1 tsp Pure vanilla extract
1 Cup milk
2 tsp white Vinegar (used Rice vinegar)
1/2 Silken Tofu ( substitute for 2 Eggs)
1/4 + 2tbsp of Oil (sunflower oil)

METHOD:
Keep all the ingredients ready
Line Muffin tin with 12 paper cups. Preheat the oven to Gas Mark 4/ 180 degrees just 10 minutes before
Take all the flours with BS, BP, Salt, Cocoa and the coffee powder until well blended ( sieve at least 3 times) and keep aside
In a mixie/ blender take Tofu and milk blend well and keep aside
Take a large bowl with all the dry sieved ingredients said above and make a whole in the centre.
Take a large bowl to this pour oil, sugar, blended Tofu and milk, vanilla extract and vinegar andcombine well to this add the chocolate chips.
Pour this wet ingredients to the dry ingredients in a circular motion, and mixing it up from beneath so all of them is well  incorporated properly do not mix too much.
Pour this batter into the lined muffin tins and bake them for 20 to 25 minutes.
Insert a skewer or tester, if they come out clean that means your muffins are ready to go 🙂

I had some strawberries I dipped them in chocolate dip and presented my muffins..,

MY VERDICT:
The muffins were not too moist as I had reduced the fat content in it, the muffins were quite chocolately, they were not too sweet as I had used golden brown sugar, they were very soft.., If you want it more moist you can use an other extra 1/4 cup oil, Actually I wanted to substitute the Eggs with Apple sauce, as I had run out of it I had to use Tofu try it out with Apple sauce and tell me how it turned out then no need to add vinegar as the sauce has already vinegar in it.

Variations:

If you are a vegan you can substitute with soya milk, carob powder, vegan chocolates and Lo! you have a wonderful Triple chocolate muffin
If you want to make Gluten free, try with half the quantity of this recipe using Rice flour, Chickpea flour, Rye flour,
Few more things you can find out about vegan chocolates for Indian Chocolate Lovers 🙂
check out these websites...
http://vegan-india.blogspot.com/2011/05/namdharis-fresh-vegan-friendly-store.html
http://yellowpages.sulekha.com/bangalore/retail-shopping/department-stores/koramangala/nilgiri-s.htm
http://www.jantareview.com/Bangalore/Frazer-Town/biz_140138/Thoms-Bakery-&-Stores
Check out the first website she will tell you lot more about vegan food store out lets..
Hope you all like these Muffins do try out and tell me....

Muffin Monday is an initiative by  Baker street. Her culinary journey of sharing a wickedly delicious muffins every week on a monday!, do drop her a quick line to join her on her journey to beat the glum monday morning blues week after week...

These square bakes go to

Monthly Mingle #2 ''Almond and Ginger '' of  Kalyani's
Valentine fest - ''served with love'' by Kalyani
Healthy eating event - HITS by Sangee
priya's easy n tasty recipes kid's delight
Chocolate Mela by srivalli
Vardhini's sweet luv - anything sweet
Radhika's let's cook # 12 - sweet somethings
Sumee's Bon Vivant moments
Anzz's Valentine's Day special
love lock with sweets by vidya
Pari of Foodelicious - ''Only Oats'' event  

The post Whole wheat Eggless Triple Chocolate Muffins appeared first on My Veg Fare.

EGGLESS LEMON AND HONEY POUND MUFFINS

Recipe source: minimally adapted from Taste of Home

Makes 6 Muffins

INGREDIENTS:
1/4 cup Butter
1/4 cup Golden Brown Soft sugar
1/4 cup Honey
1 tbsp Fresh Lemon Juice* (see notes)
1/4 cup Yogurt/Hung curds
1/2 tsp Vanilla extract
1/2 cup All purpose flour
1/4 + 2tbsp Ground Oats* (see notes)
1/4 tsp salt
1/4 tsp Baking soda
1/2 tsp Baking Powder
2 to 3 tbsp of Sweetened Coconut

To Glaze*:
1/2 cup Confectioner's sugar
1 and 1/2 tsp of Lemon Juice.

METHOD:
Keep all the ingredients ready and measured.
Line your Muffin tins ( 6 Muffin cases)
Preheat the oven to Gas Mark 5/190 degree Celsius ( Just 6 to 7 minutes before baking)
Sift all the Dry ingredients together (flours, BP, BS, salt) and keep aside.
In a large bowl take melted butter, sugar and honey, cream them together to this add vanilla extract then Fresh lemon juice and Hung Curds/Yogurt give a swift mix.
Immediately start incorporating the well sieved flour in parts so it is well combined.
Do not Over Mix the batter, as it is Eggless baking mix it swiftly in an even circular and cut motion quickly
Scoop in the batter into the Muffin cases and top them with sweetened coconut, give them a little press and bake them in the oven for 15 to 20 minutes or until the toothpick inserted comes out clean.

FOR GLAZING*: You can glaze the muffins by mixing the ingredients in the glaze until smooth and nice and pipe them over the muffins and serve them ...

MY VERDICT:
* Actually I added 2 tbsp of Lemon Juice thinking that I will more lemony taste in it, was my little mistake I think, the muffins did not rise very well, as I always get my muffins well raised!, that was a bit of disappointment, but still it tasted great with that lemony taste in it, and I felt it was more sweeter..., If you have a sweet tooth you will love this...
*As I am using my new oven (GAS), I am a bit confused about the tempratures, the temperatures indicated in a recipe seems to be too much for my Gas oven, The actual recipe asks for you to bake at Gas Mark 6, I did not bake it at that temperature as all my baked turn golden brown quickly so I have little concern, so please do check your oven temperature while baking....
*The Oats which I have used in this recipe is porridge oats, I just simply Grind them to powder and use it in my baking.
* I did not glaze my muffins, I just skipped it as the Muffin itself was quite lemony, you can use some cream cheese frosting or butter cream or what ever you like to eat it with....
* The cake was delicious, there was this sweetness and tanginess in it, it wasn't too moist, when it was baking my daughter called out to me and said Mum it seems to go like a cookie, it is spreading out than going on top, that was when I thought I have used more Lemon Juice, so next time I will try it with just One tbsp if you try this please write to me and tell me how it turned out.
* As it was not too moist I thought you could increase the fat content a bit more, or I thought next time I will use 1 tbsp of Flax seed powder with 3 tbsp of hot water which will compensate on the fat content for the muffins.

LEMON AND HONEY MUFFINS WITH EGG and HERSHEY'S CHOCOLATE

Wow that looks Gorgeous isn't it ?
Once I made the Eggless once, I had to make these again, As I always cook or bake only in the night and I had only made 6 of them, I had a bit of a situation.., My friend who stayed with me over the weekend, who never likes eating anything sweet at all gave me a big surprise, I just gave a teneey weeney bit of my Eggless muffins to taste, ate the whole muffin instead and a few minutes later asked me If she can have an other one!, I was totally taken aback (she is pregnant, I thought may be that is the reason), as she doesn't like to eat eggs was very happy with my Eggless ones so the four left was eaten by my family. That's it all gone so I decided on baking more muffins this time with Eggs though, so here is my Muffins with Eggs, this time I shared with my neighbours..

Makes 6 Muffins:
INGREDIENTS:
1/4 cup Butter
1/4 cup Sugar (soft Golden brown sugar)
1/4 cup Honey
1 tbsp Fresh Lemon Juice
1 Medium Egg
1/4 cup warm Milk
1/2 tsp Vanilla extract
3/4th Cup  + 2 tbsp All Purpose Flour/Maida
1/4 tsp salt
1/4 tsp Baking Soda
2 to 3 tbsp of Hershey's Chocolate broken into little pieces

METHOD:
Same as above method, Added one Egg with the liquid Ingredients gave a brisk whisk then added the Lemon Juice and Milk. Just added broken bits of Hershey's chocolate pieces and then Incorporated the flour into the wet mixture, poured them into the cups and baked them at the same oven temperature for 15 - 20 minutes or until the tooth pick inserted in the middle comes out clean.

The Muffins were soft and delicious.., My kids loved it, waiting for my neighbours verdict will update when received..., till then... take care....

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Check out her blog for Many more variations and mouthwatering Muffins from my fellow blogger friends....

The post Egg and Eggless Lemon and Honey Pound Muffins appeared first on My Veg Fare.

EGGLESS MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS

adapted from Bon Appe'tit with minimal changes

INGREDIENTS:
2 tbsp Hot water
1/2 tbsp Instant espresso powder
1/4 Cup butter milk
1/4 Cup vegetable Oil
1/2 tsp Vanilla extract
1/2 Cup All Purpose flour
1/4 + 2 tbsp Barley flour
1/4 Cup packed Golden Brown Sugar
1/4 Cup Agave Nectar
1 and 1/2 tbsp Unsweetned cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp salt
100 gms Milk Chocolate Chips
100 gms coarsely chopped pecans toasted

Preheat oven to 375 degrees/Gas Mark 6.
Line 6 Muffin cups with Paper Liners
Sieve both the flours with Cocoa powder, Baking powder, baking soda and salt in a bowl.
Stir 2 tbsp of hot water and expresso powder in a medium bowl until the powder dissolves.
In a large bowl add buttermilk, oil, Sugar, Agave Nectar and vanilla, whisk  well until well blended.
In parts incorporate the flour into the Liquid mixture until well combined, Mix in chocolate chips and pecans.
Divide the batter equally among the prepared muffin cases.

I baked my muffins 15 minutes in Gas Mark 6 then reduced it to Gas Mark 5, they got baked within 20 minutes.Bake Until the tester or tooth pick inserted into center of muffins comes out clean.
Transfer muffins to rack and cool.

My Verdict: Here I have Halved the recipe.  So, if you want to make 12 Muffins just double the recipe and I would say if you are baking it Eggless then I would suggest you to add 1 tbsp of Flaxseed powder with 3 tbsp of very warm water and allow it to rest for 5 to 10 minutes and then blend them with other Liquid ingredients.
Even if you are baking 6 Muffins use 1/2 tbsp of Flaxseed powder, it gives a moist texture to the muffins and helps in replacing the fat content in the baking process, as the muffins were not too moist, they were soft though.

If you are planning to bake it in Vegan Version you can substitute buttermilk with soya milk and Cocoa powder with Carob powder and vegan Chocolate chips
These muffins are not too sweet if you have a sweet tooth, substitute Agave Nectar with Sugar, they are perfect for Breakfast with Tea or as an evening snack with Tea or coffee.
If you want to make it with Eggs then for the above recipe just add 1 Large Egg, you will get your Mocha Muffins perfectly, If doubled add 2 Large eggs!!

See you next week with an other muffin recipe....., check out her blog for the MM team members and their Lovely Muffins. Thanks Anu for these beautiful muffins which my family enjoyed.

I am send this to vardhini's Bake fest and co-hosted by Anusha's Tomato blues

The post Eggless Mocha Muffins with Chocolate Chips and Pecans appeared first on My Veg Fare.

Hi everybody hope you are all doing well, Had a very busy weekend, posting anything was out of question, Had a lovely time with my visiting family.
Coming back to this recipe, I have made this recipe many a times, My kids love it too..., Adding fresh fruits to my bakes is one crazy I keep trying, when I baked these I kept my fingers crossed as the original recipe calls for dried cherries.
I love fruits and I always try to add fruits in my baking, sometimes they click and bake very well, sometimes they flop (they are still tasty to eat but not look wise) and trying to bake an eggless one is an other obsession with my baking. 
I wasn't planning to bake these muffins, that day I went with my daughter to a farmer's market nearby my place, and I saw these Gorgeous looking Cherries, I love them so much, I couldn't resist buying them, My daughter (special thanks to her for all these lovely photos from my iphone!!) said it was too expensive and was discouraging me from buying it, I kept arguing with her telling her I would certainly buy these as they keep buying chocolates which I don't eat, and this was a treat for me. And in the end I bought a bowl full of cherries and we started walking home, I just gave her one and insisted she should try one, slowly started liking it and started dipping her hand into the paper cover and Lo! needless to say by the time we reached home I had only a handful of them, I told her that she should not eat any more and it was mine, later in the evening when I was pondering through Deeba's recipe Index, I saw this  recipe and got hooked to it,  then my grey cells started working quickly and off I went to my kitchen and baked these lovely goodies. I was happy that they were healthy and kids had some fruits too... Again went back next day bought some more cherries and both of us sat and ate the whole bowl again :).
when I made this the first time it worked out so well, I couldn't believe myself, I was thinking oh! my God, what shall I do if it doesn't rise up..., but it's been perfect every time and adding fruit to it makes it more healthier.
First time I made these was for my own Tried and Tested event from Deeba's blog, I did not want to include it in that because I had changed few things from the original recipe, I used fresh cherries, made eggless and used oats and changed a few bits in it, I still have to try the original recipe, I will do it soon, as I have a tub of dried cherries with me.


FRESH CHERRIES AND CHOCOLATE MUFFINS - EGGLESS





Recipe source: Adapted minimally from Passionate About Baking 
INGREDIENTS:
1 Cup APS/Maida/Plain Flour
1/2 Cup Whole wheat flour
1/4 Cup oats flour ( see notes)
2 tsp Baking powder
1 tsp Baking soda
1/4 tsp salt
2 tbsp Cocoa powder
3/4th Cup Sugar
1/2 Cup Oil
1/4 Cup Chocolate chips
3/4 the Cup Fresh Cherries (chop and take out the seeds look at the photo)
1/2 Cup milk
1 tsp Vanilla extract
1/2 Cup Hot water

METHOD:
Chop the cherries by four and slowly remove the seeds, if they are firm it is easy to handle and does not give out too much juice, the way you cut them the fruit will be more intact and the seeds just come out.
Preheat the oven to 200 degree Centigrade/ 400 degree F/ Gas mark 6
In a Large bowl mix all the dry Ingredients together that is sieve 3 to 4 times all the flours, BP, BS, salt and Cocoa powder and keep aside.
In an other bowl mix all the wet Ingredients together milk, oil, vanilla extract and add sugar and dissolve it ( rather beat it / or whisk it till most of the sugar is dissolved ) then add the hot water and whisk once again then add the chocolate chips and mix.
Then add the cherries and the dry ingredients in batches until everything is totally incorporated and forms a batter, if it becomes too thick add 1 to 2 tbsp of milk to loosen it up.





Pour this batter into the lined muffin tins till 3/4 th and bake for about 20 - 25 minutes depending upon your oven or a tooth pick inserted should comes out clean.
I topped each muffin with a dried cherry, just push it down a bit, I think this made the trick, the muffins tried to bake out from all the sides and gave a lovely look to it.





Notes: when baking eggless do not keep stirring the batter too much, make one round through the bowl with your spatula and bring it out again in the middle, this way air pockets will form, too much of handling the batter, we may loose that air pockets.
I baked these an other time without the cherry topping I felt it a bit more moist, I loved it with the cherry topping as the batter was trying to come out and I liked the baked look more this way.
Oats flour is I just get these Normal oats and powder them in my mixie and use it in my baking, you can try substituting with fine corn meal or Rye flour or Spelt flour I think.

I would love to send these to :
zesty palette - Bake Fest #1,
Sizzling taste buds - A 100 day Global food Festival
update: sending this to Pari's - ''Only Oats event'' 

c u soon with an other recipe...

The post Fresh Cherries and Chocolate Muffins - Eggless and healthy appeared first on My Veg Fare.

I love baking muffins and my kids enjoy it too, I try my best to bake healthy ones too..., As Anuradha gives a free hand in baking these muffins I was looking at it and thinking as an Indian!, Carrot and spices, Hmm.., well that got me into a new world so I baked two different muffins and changed somethings from the original recipe.
This recipe is basically adapted from Whole foods for the whole family by Laleche League international cookbook.
Coming back to the recipe, I have halved the recipe for two different types of Muffins, If you are after the Original recipe I will give it you in italics.

CARROT SPICE SWEET MUFFINS

INGREDIENTS:
3/4th cup Whole wheat flour (Original Recipe calls for 1 and 1/2 cup Whole wheat Flour)
1/4 Cup Plain flour (I added)
1 tsp Baking Powder
1 tsp Baking soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp nutmeg
1/8th tsp all spice
1/8th tsp of Ground Ginger
1/3 Cup Brown Sugar (Original recipe calls for 1/2 cup Brown sugar/honey, I used both!)
1/4 Cup Honey
1 Egg
1/4 Cup Buttermilk/Yogurt
1/4 Cup Butter ( Original recipe calls for 1/3 cup oil/butter/apple sauce)
1/2 tsp Vanilla essence
Pinch of Cardamom powder
3/4th Cup Grated Carrot ( Original recipe calls for 1 and 1/2 cup carrot)
1/4 Cup Sweetened dessicated Coconut (I added)
1/4 cup Raisins
1/4 Cup chopped Cashewnuts ( original recipe just says chopped nuts)
Used some Fudge Chunks to top it.

METHOD:
Preheat the oven to 400 dF/ Gas Mark 6/
Take all the Dry ingredients together in a bowl flour, soda, powder , salt, cinnamon, nutmeg, ginger and all spice, cardamom together and sieve.
In another bowl, mix together wet ingredients honey, brown sugar, buttermilk, Egg, vanilla essence, butter,  carrots, raisins, coconut and cashew nuts together.
Now Gently fold in the dry Ingredients with the wet Ingredients together until well incorporated.
Then fill up the muffin cases and bake for about 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

CARROT SPICE SAVOURY MUFFINS


INGREDIENTS:
1 Cup Whole wheat flour
1 tsp Baking soda
1tsp Baking powder
1 Egg
1 and 1/2 tsp Salt (Adjust salt according to your taste)
1/4 tsp sugar
1/8th tsp Ground Ginger
1/4 cup Buttermilk or Yogurt
2 and 1/2 tbsp Oil/butter/apple sauce (I used Oil)
1/2 tsp Lemon Juice
1/2 Cup Grated Carrot
2 Green chillies
1/4 cup Onion chopped finely
1 tbsp Coriander leaves
1/4 tsp cumin powder
1/4 tsp Coriander powder

METHOD:
Preheat the oven to 400 degree F/Gas mark 6/
In a large bowl take the flour, spices, salt (adjust salt to taste as this is going to be a spicy muffin), Baking soda, Baking powder Mix everything well together and keep aside
In an other bowl, take all the wet ingredients together Buttermilk/yogurt, oil/butter/apple sauce, lemon juice, Egg then add grated carrots, onion and coriander leaves, combine well together.
To this above mixture gently incorporate the dry ingredients until just moistened
Bake for about 20 minutes or until a tooth pick inserted into the center of a muffin comes out clean.
That's it done
Enjoy this wonderful Indian spiced muffins as a breakfast or as an evening snack, My kids took one of each to school!.

NOTE: If you want it Eggless Just omit the eggs in the recipe and Lo! you get Eggless Sweet and Savoury Carrot Spice Muffins!
C u soon with an other recipe tomorrow...,

The post Carrot spice and sweet Muffins - Muffin Monday appeared first on My Veg Fare.