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Showing posts with the label Muffins

Cranberry Orange Muffins

Easy, super moist and dairy free - cranberry orange muffins recipe. Recipe   Yield : 12 to 14 muffins  Bake time : 25 minutes  Oven temperature : 350F/180C Ingredients    1 2/3 cup all purpose flour  3/4 cup cane sugar 1 1/2 tsp baking powder  1/4 tsp baking soda 1/2 tsp salt 1 cup cranberries ( dried or fresh) 2 eggs 3/4 cup oil 1/2 cup milk of your choice 1/4 cup orange juice 1 tsp orange zest 1 tsp vanilla extract  Steps Preheat oven to 350 F. Line muffin pan with cupcake liners and spray with oil. Set aside. In a large mixing bowl, add all purpose flour, sugar, baking powder, baking soda and salt. Mix well and keep it aside. In another bowl, add eggs, oil, orange juice, orange zest, milk and vanilla extract. Mix until well combined. Pour the wet ingredients mixture into the flour mixture. Mix gently using a hand whisk, until well combined. Do not over mix. Fold in cranberries.  Divide the batter equally into the muffin cups. Optional- sprinkle cane sugar on top of muffins. Bake in

Banana Blueberry Muffins - Vegan

Easy banana blueberry muffins recipe without eggs and diary. Recipe Yield : 12 muffins Cook time : 25 minutes Temperature : 350℉/180℃ Ingredients 4 ripe bananas ¾ cup sugar ⅓ cup oil 1 tbsp water 1½ cup All purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon powder ¼ tsp nutmeg powder ½ tsp salt ¾ cup blueberries  Icing(optional) ¼ cup powdered sugar 1 Tbsp milk of your choice ½ tsp vanilla essence/extract Method Set oven temperature to 350℉/180℃, let it preheat. Coat a muffin pan with oil or line with cupcake liners or just use silicone muffin moulds. Set aside.  In a bowl mash bananas, add in sugar and oil. Mix well with a whisk. Add sifted flour, baking powder, baking soda, cinnamon powder, nutmeg powder, salt and water. Mix with spatula or spoon until everything combines well.  Add blueberries and give gentle mix. Spoon the batter into muffin moulds and bake in preheated oven for 25 minutes. Once done, let them cool

Carrot Coconut Muffins

Easy and super tasty carrot coconut muffins. Hope you try the recipe and let me know in the comments below. Recipe Yield : 12 muffins Ingredients Dry ingredients 1 1/2 cup All purpose flour/Maida 3/4 cup Sugar 1/2 cup desiccated/shredded Coconut 1 tsp Cinnamon powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup Raisins (optional) Wet ingredients 2 Eggs,  or 2 Tbsp ground flax seeds + 6 Tbsp water 1/2 cup Oil 1/2 cup yogurt 1/4 cup milk 1 cup shredded carrots (approx. 3) Icing 1/2 cup powdered sugar 1 Tbsp milk 1/2 tsp vanilla essence/extract Preparation Preheat oven to 350F or 180C. Line the muffin pan with cupcake liners or just grease the muffin pan with oil and dust it flour or just use silicone muffin moulds.  Mix all the dry ingredients in a bowl. Mix all the wet ingredients in another bowl using a whisk. Add the wet ingredients mixture to the dry ingredients. Just mix until well combined but do not overmix. Pour

Cereal Muffins

Here is the recipe that can turn your boring/favorite Cereal into Muffins!! I have used cinnamon pecan wheat flakes for this recipe. You can use any cereal. Use less sugar if you are using frosted or sugar coated flakes.   Recipe Ingredients 1 ½ cup Cereal ½ cup Raisins ½ cup Multigrain flour 1 cup All purpose flour 1 tsp Baking Powder ½ tsp Salt ½ cup Sugar ½ cup Canola Oil 1 Egg 1 tsp Vanilla Extract ½ cup Milk. Instructions Preheat oven to 350F(180 c) Grease 9 muffin cups or use muffin liners. In a mixing bowl add all the dry ingredients( cereal, raisins, multigrain flour, all purpose flour, baking powder, salt) and mix well. In another bowl add sugar, oil, egg, vanilla extract and milk; give it a whisk. Now combine dry ingredients with wet mixture; stir just until the flour mixture is moist. Fill the muffin cups with the batter. Bake for 18 to 20 minutes. (until golden brown and a toothpick comes out clean when inserted)

Blueberry Muffins

Ingredients: For muffin batter   ½ cup (115 g) butter, softened  1 cup (200 g) sugar  2 eggs  1 tsp vanilla extract  2 teaspoon baking powder  ½ tsp salt  2 cups (250 g) all purpose flour/maida  ½ cup (120 ml) milk  2 cups fresh or frozen blueberries For streusel topping (optional):  2 tablespoon (28 g) melted butter  ½ cup (100 g) sugar  ¼ cup (30 g) flour  ½ teaspoon ground cinnamon. Directions: Preheat oven to 375 ℉/190℃. Grease 12 muffin cups or aline the muffin pan with cupcake liners. In a bowl, Mix flour, baking powder and salt and keep it aside. In another bowl, beat butter and sugar until it turns pale yellow and creamy. Add eggs, one at a time, whisking after each. Splash in vanilla and mix thoroughly. Add flour mixture and milk, mix gently with a spoon or spatula. Scoop batter into the muffin cups. For streusel topping : In a small bowl, mix melted butter, flour, sugar and cinnamon powder well until