Eggless Cranberry Orange Muffins

 

Eggless Cranberry Orange Muffins

These Eggless Cranberry Orange Muffins are soft, Tangy-sweet and moist, these cranberry orange muffins are heavy on the flavour and bejewelled with beautiful cranberries in each bite packed with delicious tangy cranberries and with fresh orange . Easy to make and super moist, so simple these muffins are ideal treat for Breakfast  or in teatime. I make this muffin as a sweet treat for my Daughter’s Birthday .

Ingredients:

AllPurpose Flour/Maida-1 cup

Butter/Oil-1/4 cup

Powder sugar-1/2 cup

 Milk-1/2 Cup

Vanilla essence -1 tsp

 Baking powder -1tsp

 Baking soda -1/2 tsp

 cashew nuts- !/4 Cup

 PackedCranberries -1/2 cup

Orange Juice-1/2 cup

Orange zest rind-1 tbsp

 

Method

1.Preheat the oven to 180°C.

 

2.Sift together flour, baking powder and baking soda into a bowl

3.In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined, and the sugar feels like wet sand.

4.Whisk in the butter /vegetable oil, milk,  orange juice, and vanilla until well combined.

 

5.Add the remaining ingredients and whisk to combine gently.      

6.Then  add the cranberries and nuts gently fold them in.Don't over mix the batter.

7.Spoon batter into prepared muffin cup, filling each cup about full.

8.Bake them in the oven till the tops are golden brown and done.

9.Insert a toothpick in the middle of the muffin. It should come out clean if the muffins are done. the medium ones take about 15-20 minute.

 

10.Remove from oven and let sit for 2 minutes, then transfer muffins to a wire rack to cool fully.

Serve at room temperature

 

Pineapple Burfi

Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great. It is very easy to prepare and gives you unique taste. I tried in my own version.

Ingredients:                                                                                         

Pine apple - 1 cup

Besan- ½ cup

Sugar - 1/2 cup

cardamom powder- 1 teaspoon

Ghee-- ¼ cup 2+1 tbsp to grease

Chopped almonds - 1 tbsp

Pistachio slivers as required

Method:

1.Grate the Pineapple and Grind it into a paste.

2. Sieve the besan | kadalai maavu to avoid lumps. Heat ghee in a heavy bottom pan.

When the ghee melts and is hot, add the besan.

3.Roast the besan for 5 minutes till the raw smell goes and gives out a nice aroma then keep aside  Grease a tray with ghee and set it aside.

4.Add the grated Pineapple paste to it and reduce the heat to medium. Keep stirring till no moisture is left.

5.Now Add sugar to it andKeep stirring for few minutes till sugar turns into thick syrup.

6.Add besan slowly; keep stirring so no lumps are formed. Reduce the heat to medium and keep stirring.

7.Add the remaining ghee slowly while keep stirring continuously.

8.When it starts leaving the sides of the pan and moves as a mass along with the stirring ladle, it is done. Add cardamom powder and mix properly

9.Transfer to a greased pan and Spread it evenly and set aside to cool.

10.Garnish with. chopped pistachios& Silvered Almonds.Then cut into desired shape& Serve.

Carrot Burfi

Now in Mumbai carrotsare available cheap in market..Carrot is such a vegetable, you can consume it in so many forms. Carrot burfi, is one of the easiest and quickest sweet I have ever made. It is so tasty and nutritious at the same time. Like other sweets I didn’t add ghee much.Fast to cook and great to eat What better way to celebrate the beginning of the harvest season?

Ingredients :

Grated Carrot - 2 cups

Shredded coconut -3/4 cup

Milk -2 1/2 cup

Sugar -2 ½ cup (add ½ cup more if you are sweet toothed)

Cardamom powder - 2 tsp

Cashews :-7-8 nos.

Ghee :-2 tblsp

Method:

Peel and grate the carrots. Grease a tray with ghee and keep aside.

In a thick bottomed kadai, put one or two tablespoon ghee and fry the carrot gratings till it’s raw smell goes. Fry the cashew nuts also in a little ghee and keep aside.

Heat a thick bottomed vessel or a non stick pan and add the grated carrot and milk to it and cook in medium flame. When carrots are almost cooked, add coconut adding little by little, stir until it dissolves .

Melt sugar in sufficient water (for 1 cup sugar, ¼ cup water is sufficient) till it reaches one string consistency. Add the cooked carrots in sugar syrup.

Stir often to avoid it to sticking to the bottom. Cook over medium heat until the mixture has absorbed most of the liquid and when a spoon is scraped across the mixture

Add ghee now and then, till the mixture leaves the sides of the vessel. Add fried cashew nuts and powdered cardamom to this. Mix well and pour it in a greased plate. Cut into desired shape.

And this is my entry for Festive Food: Makar Sankranti event hosted by Priti. Wishing you all a Happy Pongal!