Eggfree Lemony Blueberry Muffins

So, my 6 year old has a weekend homework. She has to cook/bake something to observe and record changes in states of matter. I wanted to take it easy and thought of baking our usual chocolate cupcakes. But then , also it was opportunity to try something new because I was not planning to use these for entertaining. So risk could be taken!

Since I had no eggs on hand recipe has to be egg free and also have been looking ways to use up my dried blueberries , Eggfree blueberry muffins was easy choice.

They came out very nice. Soft and spongy. I was little apprehensive about the amount of baking soda used but with lemon zest you don't  feel any aftertaste of baking soda. Its all fruity and nice.


Ingredients

2 cups all purpose/plain flour/Maida
1 1/2 tsp Baking Soda
1/2 tsp salt
1 tsp lemon zest
1 cup sugar
1 cup milk
1 tsp vanilla extract or lemon extract. I used lemon extract.
1/3 cup vegetable oil, I used rice ban oil, any flavorless oil will do
1 tbsp Vinegar, I used white vinegar.Apple cider vinegar can also be used
1 1/2 cups frozen/ fresh blueberries, I used dried ones.

Recipe
Preheat the oven to 375F, Prepare the  muffin tray by either lightly greasing or using the liner.
In a bowl combine together flour, baking soda and salt.
In another large bowl add milk, oil vinegar, sugar and lemon zest, and vanilla/lemon extract.               Mix well. I used the beater but hand mixing will work as well.
Add dry ingredients to wet ingredients and gently mix .
Add blueberries and gently fold. Do not over mix.
Fill the cupcake/muffin tray about 2/3 rd full.
Bake for 20 minutes or until wooden skewer inserted in  middle comes out clean.
Let it cool for few minutes and they are ready to be devoured!

Low fat Marble Bundt Cake

For recipe please click here.

Gajar Methi

Just love the colors of it. Truly said we eat with our eyes first. At least am like that.

Recipe

I took around 4 medium sized carrots. Diced them small. 4 handful of fenugreek leaves, plucked, washed and chopped.

Heat 2 tbsp oil. I like to use sesame oil. Add asfoetida and cumin. Now add 1 tbsp Coriander powder, 1/2 tsp turmeric, chilli powder and salt to taste. Couple of tsp water so tha spices do notget burned. Now add carrots. Stir them well. Cover the pan with lid and lower the flame. Let it cook for 10 mins. Then add fenugreek leaves stir and cook for 2 mins. Lastly add some dry mango powder. Sabji is ready. I served it with mixed dal and makki ki roti.

Corn Capsicum Fried Rice

I had some leftover zeera pulao . Also some lonely corn that I boiled for lunch but did not eat and a half cut capsicum  stored after using other half for pav bhaji a day earlier. So I decided put three together to tango.

Take around 1.5 tbsp sesame oil. Add 1 tsp each of ginger and garlic paste. I make paste for couple of days together and store in refrigerator. Fresh paste makes a huge difference in flavor. Next add dice capsicum, onion and boiled corn sliced off from the cob. I boil corn by splitting in half , put in pressure cooker with 1/4 cup water and take 2 whistles.

Saute the vegetables on med high flame for couple of minutes next add some salt and some kind of chilli saue. Today I added schezwan sauce. Add about 2 cups of boiled/leftover rice. Mix well serve hot. Tasted pretty good.

Tomato Rasam

This is the first time I made Rasam at home. Unlike the spicy, tangy water served at Udipi this turned out very flavorful. I followed this recipe as such. And yes I used MTR Rasam masala.

Weekend Cooking

French Loaf made with part Atta and part plain flour

Sooji Dhokla

 Chana Chaat

 Chana Chaat served with some sev and Pomegranate seeds

My 5 year old made these cookies in her play kitchen with play doh. How lovely!

Eggless Mini Chocolate/Vanilla Cupcakes

Ingredients:

1 1/4 cups All purpose flour (plain flour/Maida) 

1/4 cup + 2 tbsp Cornstarch

1 Tsp Baking Powder

1/2 Tsp Baking soda

1 Cup Buttermilk (Substitute 1 Cup milk + 1 tbsp Vinegar)

1 1/4  Cup Powdered sugar

1/2 cup Vegetable Oil 

1 Tsp Vanilla extract

2 Tbsp water

Method:

Prepare your cupcake/muffin pan. I have used mini cupcake pan (24) this time but you can very well use regular size (12)cupcake pan.

In a bowl assemble all the dry ingredients the plain flour, cocoa powder, baking powder and soda together and sieve together once.

Pre heat the oven to 180 C/350 F.

In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the sugar and oil and blend If using buttermilk just add sugar and oil to it and mix and blend. Stir in the vanilla extract.

Now put in the sieved dry ingredients into the liquid ingredients, add the additional 2 tbsp water and blend with a hand blender or stand mixer or even just hands until well mixed about 3 to 4 minutes.

With the help of an ice cream scoop or a spoon drop the batter into the cupcake liners and bake for about 20 minutes for regular cupcakes and 10 mins for mini cupcakes. Make sure you don't fill them more than half.

Now, to bake chocolate cupcakes replace cornstarch   with equal amount of cocoa powder and rest of the method will be same.