Egg free Banana Chocolate Chip Mini Muffins

I love mini muffin trays! So many perfect size treats in one go. For a while have been looking for recipe for easy mini muffin which is bit on healthier side and can be used for packing in school lunch.

This recipe is from Averie Cooks and worked really well. Muffins came out close to perfect. Not very sweet, moist and light which is sometimes too much to ask from eggless bakes.

You can hop here for the recipe. For sake of completeness will mention the recipe below as well.

Recipe

Ingredients
1/2 cup mashed ripe banana
3/4 cup granulated sugar
1/2 cup room temperature milk
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
1/2 cup mini-chocolate chips, plus more for sprinkling tops (I used regular sized chocolate chips, worked fine)


Method

Preheat oven to 400F.

Prepare a 24 count mini muffin pan by lining with liners or applying some butter and flour and set aside. Alternatively, the recipe can be made as regular-sized muffins. (12)

In a large bowl, mash the banana with a fork.

Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.

Add the flour, baking powder, optional salt, and stir until just combined; don't overmix.

Fold in 1/2 cup chocolate chips.Optionally, add a pinch of chocolate chips to each muffin top.

Bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean, I baked for 10 minutes. For regular-sized muffins, bake for about 15 to 20 minutes.

Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.

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!