Eggless Rose Petal Jam & Cardamom Muffins

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We had a fabulous BM meet in February when around a dozen of us met in Delhi and had an absolute blast. I met some of my fellow marathoners for the first time and we got along like a house on fire. During that trip, we visited a spice market and picked up some spices and condiments, one of which was dried rose petals. Now, when I have something on hand, I am always eager to finish it up because I am perennially worried about forgetting about stuff and remembering only when it is too late. Most of my nightmares are about discovering a long lost ingredient after it’s expiry. 

So I was looking for recipes using dried rose petals and I landed on this rose petal jam / gulkand muffin recipe. It was so simple that I wanted to make it immediately. It had oats flour, cardamom an pistachios which convinced me of its flavour and aroma. But the recipe had egg and I was out of eggs. So I replaced that with some curds and the result was a soft, aromatic and delicious muffin. The daughter and husband gobbled up quite a few which is the intended goal anyway. 

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Makes 12 medium sized muffins

Recipe adapted from here

WHAT WE NEED

All purpose flour             1/2 cup

Quick cooking oats          1/2 cup

Sugar                                  5-6 tbsp

Cardamom powder         1 tsp

Baking powder                1/2 tsp

Baking soda                      1/4 tsp heaped

Salt                                      1/4 tsp

Milk                                     1/2 cup

Canola oil                            2 tbsp

Curds                                   1/4 cup

Pistachios, chopped          3-4 tbsp

Rose petal jam / Gulkand 3 tbsp

Dried rose petals (optional)  to sprinkle               

WHAT TO DO

  • Preheat the oven to 175C
  • Line a muffin tray with muffin cup liners
  • Powder the oats finely in a blender 
  • Mix all the dry ingredients, all purpose flour, oats flour, sugar, cardamom powder, baking powder, baking soda, salt in a bowl
  • Mix the milk, curds and oil in another bowl
  • Mix the wet ingredients with the dry ingredients to form a batter
  • Add the chopped pistachios and rose petal jam and mix to combine
  • Pour into muffin cups up to 3/4 full
  • Sprinkle few dried rose petals on top
  • Bake for 20 minutes or till a toothpick inserted comes out clean
  • Allow it to cool for 15 minutes
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, Picnic dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Banana Honey Muffins

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Life is full of wonderful little surprises. One such is this banana honey muffin I made. I needed to have muffins for my continental breakfast spread I made for the Thali theme last month. I was in a tearing hurry because I need to finish cooking and clicking by 10 in the morning else the sun is gone and my pictures look worse than ever. I did not even have any fruit to whip a muffin with and so I searched for a simple vanilla muffin. One thing led to another till I came across this recipe which had honey in it. I have been wanting to bake with honey for a while and so I picked it. Then I remembered I had a couple of small sad looking bananas which my daughter refused to eat and the husband wanted to throw away. But the baker in me would allow no such thing and they also found their way happily into this muffin batter.

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To cut a long story short, these are very easily made and turn out soft and delicious. So do try them when you are at the mercy of your sweet tooth. The recipe can easily be doubled. Actually, I have halved all ingredients except for the egg. Here goes –

Adapted from here

Makes 8 mini muffins

WHAT WE NEED

All purpose flour                              1 cup

Sugar, white or brown                    1/4 cup

Baking powder                                  1 1/2 tsp

Salt                                                        1/4 tsp

Egg                                                         1

Milk                                                       1/2 cup

Bananas, small overripe                 2

Honey                                                   2 tbsp

Oil                                                          2 tbsp

 

WHAT TO DO

  • Mix all the dry ingredients, ie flour, sugar, baking powder and salt in a large bowl
  • Mix all the wet ingredients i.e. oil, egg, honey and milk in another bowl
  • Mash the bananas thoroughly and add to the wet ingredients
  • Add the wet ingredients to the dry ingredients till they are completely mixed
  • Preheat the oven to 200C
  • Line a mini muffin tray with muffin cups or grease the muffin tray well
  • Fill the muffin cups to three fourths full
  • Bake for 10-12 minutes or till the toothpick inserted comes out clean
  • Cool for 5 minutes
  • Serve warm
  • Enjoy!

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This is part of the Bake-a-thon 2016


Whole wheat orange muffins

   
This is a recipe I am very sentimental about. This was the first recipe I baked. I started baking around two years ago and was pretty nervous. I had read up a lot on baking and everyone spoke about how important precise measurements are and how necessary it is to choose the right way to measure – cups versus weight. The line that gave me the most nightmares was – Mix but don’t overmix. Actually this line still scares me. 

  

It was at such a time a friend came to my rescue and told me – think but don’t overthink. I was on the verge of strangling her when she handed me this recipe and said – try it out. You’ll learn only if you attempt. Wiser words were not spoken since.

So here it is –

WHAT WE NEED

Plain yogurt                               1/2 cup

Milk                                              1/4 cup

Oil                                                 1/4 cup

Orange juice                              2 tbsp

Whole wheat flour                   1 cup

Sugar                                             1/2 cup

Baking powder                           1/2 tsp

Baking soda                                 1/4 tsp

Orange zest                                  4 tbsp

Raisins                                           6 tbsp

WHAT TO DO

  • Preheat the oven to 180C
  • Mix the wet ingredients – oil, yogurt, milk and orange juice.
  • In a separate bowl, mix the dry ingredients – flour, sugar, baking powder and baking soda.
  • Add the dry ingredients to the wet ingredients
  • Mix them well till there is no fry flour visible.
  • Add the orange zest and raisins and mix
  • Pour the batter into a greased muffin tray or lined with muffin liners.
  • Bake for 20 minutes
  • Cool for 10 minutes 
  • Enjoy!

NOTES

  1. I use freshly squeezed orange juice. If you re using store bought juice then add 6 tbsp sugar, taste the batter and add an additional 1 or 2 tbsp sugar later.
  2. If your orange juice is light in colour then replace 2-3 tbsp of sugar with brown sugar to get a darker colour. 

This is my post for the Cooking from Cookbook challenge hosted by Srivalli.

  

Strawberry Jam Muffin Tragedy

Suddenly, I had a craving for strawberry muffins. I hunted for strawberries for almost a week but could not find good ones anywhere near home. Finally I found this recipe and settled on the next to best option. It was simple and the pictures looked delicious. But unfortunately the power at home decided to play truant at the exact time it should not, while baking. The muffin tray was larger than my pressure cooker and so I could do nothing to salvage it. Only silver lining was that the power went out almost at the end and so the muffin was cooked but sank. The husband and I did lick off the last crumbs of the muffin because it was totally yummy. I should try it again soon….or maybe with blueberry jam this time! I did make a few changes to the recipe, as always. So here is mine –

INGREDIENTS

Almond Flour / Plain Flour                      1 Cup

Sugar                                                      1/2 Cup

Strawberry Jam                                      1/4 Cup

Buttermilk                                                1/4 Cup

Egg, beaten                                             1

Baking Soda                                            1/2 tsp

Cinnamon                                                1/2 tsp

Nutmeg                                                    1/2 tsp

Salt                                                           1/4 tsp

Oil                                                             1/4 Cup

DIRECTIONS

1. Preheat the oven to 180C

2. Mix the flour, sugar, baking soda, cinnamon, nutmeg and salt and keep aside

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3. Mix the egg, oil and buttermilk

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4. Mix the wet ingredients with the dry ingredients

5. Add the strawberry jam and mix well

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6. Pour the batter into a greased muffin tray and bake for 20 minutes till the toothpick comes out clean

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NOTES

1. The recipe calls for plain flour. But I had some coarsely ground almonds which I needed to use. The texture was crumbly but the richness of almond with the sweetness of the strawberry jam tasted good

Happy Baking!

Eggless Orange Crumble

So over the weekend I had this grand idea of a doing a ‘fruit based baking’ week on this blog. So as a beginning to that I baked my banana bread again which was just as delicious and heart warming as ever.
Today I thought could be an orange baking recipe. The husband likes to say that, if you leave it to me, all days are orange baking days. I love oranges and that must be evident even in this small list of recipes that I got on this blog. But I could not find a good orange based baking recipe, something that made me want to run to the kitchen and switch on the oven. As I kept looking, I landed on this lemon crumble muffin recipe. It called out to me but I wanted oranges. So, as almost usual, I switched the oranges for lemons.
Then, I wanted to make it eggless because ‘just like that’ I felt like it. After that, I felt a bit guilty about eating all that plain flour and so I figured I could replace that with whole wheat flour. Then, I saw that the recipe asked for melted butter but I did not have an appropriate vessel handy. Since I HAD to make it before my daughter woke up, I substituted oil for butter. At the end of it all, this seems almost like a new recipe. So yay to me! And double yay because it turned out yumm! So yumm that the husband sneaked into the kitchen around midnight and stole a bite.
So here goes –

Ingredients
For the muffin
3/4 cup whole wheat flour
1/2 cup sugar
1/8 tsp baking soda
1/8 tsp salt
1/2 cup curds or yogurt
1/4 cup oil
1 tbsp orange juice
1 tsp grated orange zest

For the crumble
1 tbsp all purpose flour (maida)
1 tbsp sugar
1 tbsp cold butter

Directions
1. Preheat the oven to 175C
2. Grease the muffin tray or line it with liners
3. Mix the whole wheat flour, sugar, baking soda and salt
4. Mix the curds, oil, orange juice and orange zest
5. Add the curds mixture to the flour mixture to combine them

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6. Pour them uniformly into the muffin tray

7. For the crumble, mix the all purpose flour with the sugar.
8. Add in the cold butter and mix all three till they form a crumbly texture
9. Sprinkle over the muffins

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10. Bake the muffins for 25-30 minutes till the toothpick inserted comes clean
11. Set it on a wire rack for 10 minutes to cool and then serve

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Notes
1. I used the all purpose flour for the crumble because I wanted a contrast between the dark colored muffin and the light colored crumble
2. If you find that the butter is not as cold as it should be and the crumble looked like a dough mix, then put the mixture in the freezer for ten minutes and it should become hard again to form crumbles
3. The original recipe also had a glaze to be added to the muffin after baking, I left it out because I thought it was becoming a case of too much sugar. But you can add it to get in that extra orange taste

Happy Baking

Whole wheat orange muffin

There is more than one reason for me to be watching and reducing my weight. I can’t stop baking though, hence my efforts are towards healthier recipes without sacrificing taste.

I combined two or three recipes that I saw online and came up with this one. I was to add dates and walnuts to these muffins but I forgot. Yet they turned out really good. So, why dates?

Wheat orange muffin

Ingredients

130 gms (1 cup)  whole wheat

35 gms (2 1/2 tbsp + 1/2 tsp) brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 tbsp orange zest

2 1/2 tbsp + 1/2 tsp orange juice

3 tbsp buttermilk

1 egg beaten

3 tbsp honey

1/2 tsp vanilla essence

2 tbsp butter melted

Directions

1. Preheat the oven at 205C

2. Mix flour, sugar, baking powder, baking soda, salt, cinnamon and orange zest

3. Mix orange juice, egg, buttermilk, vanilla essence, butter and honey

4. Add the wet mixture to the dry mixture

5. Grease a muffin tray or use muffin cups

6. Use a spoon or ice cream scoop to divide the batter equally in the muffin tray and bake for 20 minutes

Notes

1. This batter could make 9 medium sized muffins.

Wheat orange muffin tray

Eggless Orange Poppy Seeds Muffins

My brother is visiting me this week and he is a big fan of the pictures I send him of my baked stuff. He has only tasted one banana bread which turned out perfectly. So he thinks I am a great baker. Poor guy, he is in for a small shock. I am a decent baker but not perfect by any stretch.

So I have to keep something ready for him to eat as soon as he arrives. I researched quite a bit and finalized on this lemon poppy seeds muffin. But then I realized two things – I had way too much orange zest and I did not have any eggs. Hence I made some changes to that recipe and it turned out really good. The muffins were soft and flavorsome and totally melt in your mouth!

Ingredients

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 tbsp poppy seeds

1/8 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 cup (56 gms) unsalted butter at room temperature

1/2 cup (100 gms) sugar

3/4 cup curds / yogurt

1 tbsp orange zest

1 tbsp orange juice

1/2 tsp vanilla essence

Directions

1. Preheat the oven at 205 C

2. Grease a muffin tray

3. Mix all the dry ingredients (6 of them)

4. Beat butter and sugar till they are light and fluffy.

5. Add curds, orange zest, orange juice and vanilla essence to the butter mix and combine well

6. Add the wet mixture to the dry mixture and mix well. Don’t overmix

7. Use a spoon or ice cream scoop to put the batter in the muffin tray

8. Bake for 18-20 minutes until the toothpick comes clean

9. Cool for 5-10 minutes before unmoulding

Notes

1. You can use a different combination of the two flours or any one of them. The original recipe calls for all purpose flour only.

2. If you want to use egg, you will need one large egg. In that case reduce the yogurt/ curds to 1/2 cup and omit the baking powder
3. When a recipe says ‘don’t overmix’ it means that the wet and dry ingredients should be combined only till all the dry ingredients are incorporated in the wet mixture. Once that is done, you should stop mixing it with either a spatula or whisk or even a spoon. It makes the batter denser and thereby affects the texture of the cake or muffin.
4. I used Tropicana 100% orange juice. You can use fresh juice as well.

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