Eggless Chocolate Chip Muffins

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I have a special relationship with muffins. Be it a classic chocolate chip muffin or a blueberry muffin, I usually whip up atleast one batch of a different muffin every week. A freshly baked muffin for breakfast is what I call a perfect start to my day. And this classic Eggless Chocolate Chip Muffin is a dream come true on the breakfast table. The aroma of freshly baked goodies, the beautifully baked muffins right out of the oven sitting atop the kitchen top and waiting to be devoured – the sense of happiness and excitement is unparalleled. These muffins needs no frills or fancies. Its about the basic ingredients all whipped together to bring a smile on your face when you bite into it.

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RECIPE

INGREDIENTS: (Makes 6 muffins)

  • 60 grams whole wheat flour
  • 30 grams oats flour
  • 70 grams brown sugar
  • 60 ml oil
  • 120 ml yogurt (I used Epigamia Artisinal yogurt)
  • 3/4 tsp baking powder
  • 1/4 tsp heaped baking soda
  • 3/4 tsp vanilla extract
  • 1/2 cup chocolate chips

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. LIne your cupcake tray with liners or spray it with a cooking spray generously and keep aside.
  • In a bowl mix whole wheat flour and oats flour and keep aside
  • In another bowl mix oil, sugar, yogurt and vanilla extract and whisk it well. Now add baking soda and baking powder to it and whisk it.
  • Add the flour mix into the wet ingredients and fold it until incorporated.
  • Add the chocolate chips and fold it gently into the mixture.
  • Evenly divide the batter into the prepared muffin moulds and bake for 22 – 25 minutes or until a tooth pick inserted comes out clean.
  • Once done, allow it to cool done and dive in!

Dark Chocolate and Oats Muffins

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Any celebration is almost incomplete without chocolate. And this freshly baked Dark Chocolate and Oats Muffin is a celebration of my 5th wedding anniversary today. I can;t believe time has flown by so quickly and looking back each day in this journey has been extremely gratifying. Its been a roller coaster ride – plenty of excitement, lots of anxiousness, lots of laughter and so much fun. We’ve grown to become a better us each day and I couldn’t ask for anything more. This Dark Chocolate Muffin is indeed a epitome of a bittersweet journey we’ve completed – moments of happiness and moments of tears, we’ve held each other and embarked on a new day everyday!

Coming back to this muffin, the dark chocolate chunks lends a beautiful bitter touch to the muffin. The toasted oats flour adds the nutty flavor to it. Super simple to make, healthy and absolutely decadent. Put on your Chef hat, wear your baking apron and its time to get started with his indulgent muffin.

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RECIPE

INGREDIENTS: (Makes 6 regular muffins)

  • 120 grams oats flour (lightly dry toast the oats on stove and grind it to a powder)
  • 60 grams unsalted butter, melted and cooled
  • 30 grams unsweetened cocoa powder ( I used Hershey’s cocoa powder)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 120 ml buttermilk
  • 130 grams jaggery powder or brown sugar
  • 2 – 3 tbsp whole milk
  • 1 egg, lightly beaten
  • 100 grams dark chocolate, roughly chopped ( I used 70% dark chocolate)
  • 1/2 cup mixed seeds and nuts (I used almonds, pumpkin seeds, dried berries, melon seeds)

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METHOD:

  • Preheat your oven to 180 C for atleast 15 minutes. Put the muffin liners on the muffin tray and keep aside.
  • In a bowl mix oats flour, cocoa powder, jaggery powder, baking powder and baking soda and keep aside.
  • In another bowl, add the lightly beaten egg, melted butter, butter milk and vanilla extract and whisk it until just incorporated.
  • Add the wet ingredients to the dry ingredients and fold in gently.
  • Add 2 – 3 tbsp of milk along with dark chocolate chunks and fold in until the mixture is just incorporated.
  • Evenly divide the batter in the muffin liners arranged in the muffin tray.
  • Garnish it with the mixed nuts and seeds and put it to bake for 18 – 20 minutes or until a skewer inserted comes out clean
  • Once done allow it to cool for 10 – 15 minutes and then dive in!

 

 

Cherry and Dark Chocolate Muffins

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Some things are Pretty, Simple and absolutely Delicious and one of which is Cherries! So let’s jump into the cherry-chatter that has been taking place in everyone’s kitchen. Every corner of my fridge is filled with fresh cherries and its aroma and flavor is incredibly intoxicating! And what better way to celebrate the season of cherries than baking these super easy and moist Cherry and Dark Chocolate Muffins!

The aroma of freshly baked muffins wafting through the entire house is insanely magical. Muffins are indeed my haven whenever I am craving something sweet. When these simple vanilla muffins are studded with juicy red pitted cherries and chunks of dark chocolate – it’s every chocolate and fruit lover’s fantasy! The delicious pop of flavor from the fresh cherries has made be fall in love with these muffins. Chunks of dark chocolate makes it so decadent. Nothing beats a perfectly golden crisp and moist muffin to brighten up your day!

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RECIPE

INGREDIENTS: (12 Regular Muffins)

  • 1 1/2 cups all purpose flour
  • 1 cup plain yogurt
  • 1/3 cup canola oil (you can also use vegetable oil)
  • 50 grams caster sugar
  • 50 grams brown sugar
  • 1 large egg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 cup halved fresh cherries, pit removed
  • 1/2 cup dark chocolate, roughly chopped in chunks
  • 1/4 tsp lemon zest (optional)
  • 2 tbsp milk (optional)
  • pinch of salt

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METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Meanwhile line your muffin baking tray with liners and keep aside.
  • In a bowl, add all purpose flour, baking soda, baking powder, salt, lemon zest, brown sugar and caster sugar and mix it using a wire whisk.
  • In another bowl, take a large egg and beat it lightly using a wire whisk or fork. Now add yogurt, oil and vanilla extract and whisk it until just combined.
  • Add the pitted and halved cherries to the dry ingredients.
  • Now add the wet ingredients to the dry ingredients and fold in gently until the mixture is just combined.
  • Finally add the chocolate chunks and combine gently. If the batter is too thick then add 2 tbsp of milk and fold gently.
  • Fill the muffin cups evenly with an ice-cream scoop until each cup is 3/4th filled with batter.
  • Put it in the oven and allow the muffins to bake for around 18 – 20 minutes or until a tooth pick inserted comes out clean.
  • Once baked, take it out of the oven and allow it to cool on the wire rack for atleast 15 – 20 minutes and its time to dig into deliciousness.

Happy days ahead!

Eggless Vanilla Spiced Oat Crumble Muffins

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Your New Year’s eve breakfast special – a reminder of the good things that happened in 2016 and much  more happiness that will bestow on you this 2017. Yes, I do believe in starting the last day of the year and the first day of the coming year with great vigor and excitement. I do believe in the fact that if we start anything with a positive note, the positivity trickles down through out – be it the first day of the year, be it any task you are undertaking or probably any other day of the year. And now I suddenly this is too much philosophy but I do believe in this.

And now when I talk about having a special breakfast, muffins are a must. Some of my favorites are banana muffins, apple muffins but what surpasses all is the vanilla spiced oat crumble muffins. These are my recent favorite and they are so delicious.

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While the spices like star anise, cinnamon provide you the perfect warmth during the winters, the oat crumble adds the perfect golden color to the muffins and a lovely healthy texture too. I simply love making these since its quick, mess free and tastes beautiful.

So as this wonderful year comes to a close, let’s celebrate a new year, a new day with these beautiful muffins. I am sure you will love it as much as I do. HAPPY NEW YEAR

Please share your New Year’s images with us on Facebook or Instagram #plateandpalate

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RECIPE

INGREDIENT: (Makes 9 muffins)

  • 100 grams all purpose flour
  • 120 ml yoghurt
  • 60 ml flavorless vegetable oil
  • 75 grams caster sugar
  • 1/3 cup full fat milk
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • 1/4 tsp star anise powder
  • 1/4 tsp lemon zest (optional)
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 50 grams butter
  • 50 grams brown sugar
  • 60 grams rolled oats ( I used Quaker oats)
  • 1/2 tbsp honey

METHOD:

  • Preheat you oven to 180C for atleast 15 minutes. Also line your muffin tray with muffin liners or grease it using a non stick cooking spray.
  • In a saucepan, take butter, brown sugar, rolled oats and honey and keep it on medium heat until all the components are well combined. Take it off the heat and allow it to cool to room temperature.
  • Meanwhile in a separate bowl, mix yoghurt, baking powder and baking soda and allow the mixture to stand for 5 minutes.
  • Sieve all purpose flour, star anise powder, cinnamon powder and whisk and keep aside.
  • In a bowl mix caster sugar, oil and vanilla extract and whisk it well.
  • Add the curd mixture to the oil mixture and whisk until well combined.
  • Now add the all purpose flour mixture to the oil-curd mixture along with lemon zest and gently fold the mixture until all the components are well incorporated.
  • Add milk and mix the batter gently.
  • Fill each of the muffin liners by half its quantity. Taking a small portion of the crumb put it on top of each of the muffins until the batter below isn’t seen. Make sure not to dump a lot of the crumb on the batter.
  • Allow the muffin to bake for 15-18 minutes or until a skewer inserted comes out clean.
  • Once baked, allow it to cool down for 10 -15 minutes and serve warm or you can eat it at room temperature.

These muffins are great accompaniment to vanilla ice cream or salted caramel ice-creams too.

Wishing all my readers a Happy New Year! Thank you for all your support. Keep cooking, keep eating!

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Eggless Tutti Frutti Muffins

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Tutti frutti muffins definitely takes me back to my childhood days. How simple things would make me happy. My mum used to serve these muffins with vanilla ice cream during summers and vanilla custard and fruits during winters. Gone are those little pleasures of life. But seeing my little one it makes me want to relive those beautiful, fun filled days. And what better than tutti frutti muffins. Makes me completely nostalgic as I bake these muffins.

Mind you these muffins are really addictive. The tiny pieces of candied fruits is a a heart throbber. Don’t be surprised if you eat the whole packet of tutti frutti while baking these muffins. I love them. The vanilla flavor is just perfect that lingers on your palate for quite sometime. My husband and I had it for breakfast over the weekend, had it with our afternoon cup of tea and also for dessert with french vanilla ice cream and still couldn’t get enough of it. It screams deliciousness.  So quickly get your apron on and lets bake!

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RECIPE

INGREDIENTS: (Makes 6 regular muffins)

  • 90 gms all purpose flour
  • 75 gms caster sugar
  • 60 ml olive oil or flavorless vegetable oil
  • 120 ml yoghurt
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/3 cup tutti frutti

METHOD:

  • Preheat your oven to 180C for atleast 10 minutes. Line your muffin tray with muffin liners or  spray it with cooking spray.
  • In a bowl mix caster sugar, oil and vanilla extract and whisk it well.
  • In another bowl add baking soda and baking powder to the yoghurt and mix it. Leave it for 2 – 3 minutes.
  • Now add the curd mixture and the oil mixture in the flour and fold it gently.
  • Add milk slowly to make the batter less thick. Mix in half the tutti frutti in the batter.
  • Fill the muffin liners with the batter till half. Sprinkle the tutti frutti bits on the top and allow it to bake for 20 minutes.
  • Insert a toothpick to see if it comes out clean and the muffins are perfectly cooked. Take it out of the oven, let it cool a bit and dig in.

Enjoy these yummy muffins!

 

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Spiced Apple Muffins

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A perfect start to my mornings be it winters, summers or monsoon are these mini apple muffins with a dash of aromatic spices. Perfectly going with my cup of morning cup of tea are these lovely little bites that has made me fall in love with apples all over again!

As a kid I loathed apples and remember my mother trying to feed me apples religiously. From overloading fruit custards with apples to making apple crumbles, she tried hard to instil my loves for apples in any way possible. It was only recently when I had a slice of an apple pie after which I started enjoying apples. I wanted to try my hands in making muffins so that I could serve them for family breakfast or brunches rather than serving Indian traditional sweets. One of my favourite breakfast table dish on which I can gorge on guilt free because it’s actually super healthy.

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RECIPE

INGREDIENTS: (For 12 mini muffins)

  • 1 cup whole wheat flour
  • 1/2 tsp cinnamon powder
  • 1/2 tsp star anise powder
  • 1/2 tsp baking soda
  • 1/2 cup powdered sugar (if the apples are sweet enough you can reduce the sugar by 1 tbsp)
  • 2 1/2 tbsp vegetable oil
  • 1/2 cup lukewarm water
  • 1/2 tsp vanilla extract
  • 1/2 tbsp white vinegar
  • 1 1/4 cup apples, peeled and diced
  • 1 tbsp cinnamon powder, for garnishing (optional)
  • 2 tbsp powdered sugar, for garnishing (optional)

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METHOD:

  • Preheat the oven to 180 C for atleast 20 minutes before baking. Meanwhile oil the muffin tray or place the muffin liners.
  • In a bowl combine whole wheat flour, baking soda, star anise powder, cinnamon powder and sugar in a bowl and set aside.
  • In another bowl combine apples and 1 tbsp powdered sugar and keep aside for 3 – 5 minutes.
  • Combine lukewarm water, vinegar, oil and vanilla extract in a bowl and mix well.
  • Now combine the dry and the wet ingredients and then add the apple mixture . Combine well.
  • Pour the batter in the muffin liners and sprinkle cinnamon powder and powdered sugar mixture before baking the muffins for 20 – 25 minutes at 180 C.
  • Once baked, demould it and have it warm and enjoy your morning breakfast!

 

 

Fresh Orange Muffins

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Having a plethora of oranges at my home, all I could think of is orange muffins, orange cupcakes and orange cake. The freshness and the zesty flavor from the oranges is a delectable treat. These are versatile little sweet treats where can you experiment with different fresh fruits to create beautiful desserts.

With amazingly sweet oranges available in the market, I end up eating a couple of them everyday. Getting bored of eating oranges, I wanted to incorporate this citrus wonder into my desserts to satiate my quest for oranges. The unbelievable orange flavors and aroma is so pleasurable that it doesn’t cause sweetness overload. Its old fashioned but superbly appetizing. Life is better when you get a fuss free, quick and mouth watering recipe to try this in this festive season. So why wait, get your baking spoons out and start now!

RECIPE

INGREDIENTS: (Makes 12 muffins)

  • 1 cup whole wheat flour/ all purpose flour (you can even take 1/2 cup whole wheat and 1/2 cup all purpose flour)
  • 1 1/4 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup flavorless vegetable oil
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon powder
  • 2 tsp orange zest
  • 1 tbsp cornflour/ corn starch
  • candied orange, for garnishing (optional)
  • chocolate sauce, for drizzle garnishing (optional)
  • icing sugar, for garnishing (optional)

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METHOD:

  • In a bowl mix whole wheat flour or all purpose flour along with baking soda, baking powder, cinnamon powder and cornstarch.
  • In another bowl first take oil and add sugar and whisk well until the sugar is dissolved completely.
  • Add orange juice along with oil and orange zest and mix well.
  • Now add the wet ingredients into the dry ingredients and fold until everything is mixed well.
  • Fill the muffin liners with the batter. Fill upto half only.
  • In a preheated oven (preheat for atleast 15 minutes), bake the muffins at 180 C for 22 – 24 minutes or until a tooth pick inserted comes out clean.
  • Once its baked, cool it and then dust with icing sugar or drizzle chocolate sauce or garnish with candied orange and serve.

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Enjoy this sweet treat with your tea!