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

 

Eggless Mango Muffins

Mango Muffins are flavourful and super moist and so easy to make. They are loaded with mango flavour and roasted Almonds &pistachios which add crunch to these muffins. These muffins are super soft from inside and perfect brown from outside. Mango Muffins are cherishing delights for the family as a Teatime Snack!

Ingredients:

All-purpose flour/Maida- 1 cup

Mango Puree- 1 cup

Milk powder -3 tbsp

Baking powder -1tsp

Baking Soda -  1/2 tsp

Sugar – 1/2cup

Curd - 1/4 cup

Oil - 1/4 cup

Slivered-  Almonda/Pistachios

Vanilla essence-1 tsp

Milk-1/4 cup

Cardamom powder-1/2 tsp

 

Method:

Grease the muffins mould with oil or butter. Keep aside. Preheat oven @180° C

In a large mixing bowl add in the curd, sugar, oil, mango puree and vanilla essence. Whisk it together until well combined.

Place a sieve and add in the flour, milk powder, baking powder, baking soda, elaichi and sift them. Fold the wet and dry ingredients together.

 

Add 1/4 th cup chopped  Almonds &pistachios. Finally Add  3-4 tablespoons milk  to make a smooth batter. 

 

Gently fold the flour mixture without any lumps  Fill the muffin liners until ¾th with the batter, sprinkle slivered almonds& Pistachios on top and bake at 180°C for 20-25 mins. or until a skewer inserted comes out clean.

 

Remove from the oven and allow to stand for 5-10 minutes. Demould it and allow to cool down completely.  Enjoy!

In every Mango Season I tried different cakes.This time I made Mango Muffins 

Mango Crump Coffee Cake

Eggless Mango Rava Cake

Eggless Mango Chocolate Chip Mug Cake

Eggless Mango Cake With Mango Frosting 

 Mango Chocolate Marble Cake

Eggless Mango Muffins

This is an easy and tasty egg free mango cake recipe made with fresh mango puree, butter and condensed milk. These tantalizing and spongy muffins are prepared with mild sweetness. Adding condensed milk to muffins gives a spongy texture. Easy and simple to prepare enjoy the taste of luscious mango in every bite of this muffins with hot cup of coffee.

Ingredients:

Maida- 200 grams (1 cup)

Baking soda - 1/2 tsp

Baking powder - 1 tsp

Cardamom - 1/2 tsp crushed

Condensed milk-1/2 cup

Butter - 50 grams

Mango pulp - 1/2 cup

Milk - 1/2 cup

Dry fruits for topping

Method:

1.Sieve maida, baking soda and baking powder in a medium mixing bowl and stir well to mix. Keep aside.

2.Then blend butter to creamy and add condensed milk and mango pulp.Stir till mix well

3.Gradually add dry ingredients and blend until well combined.

4.Add vanilla essence and milk. Fold and mix to a dropping consistency.

5.Preheat an oven at 180°C for 10 minutes.

6.Grease muffin mould and pour batter into each cup up to half.

7.Preheat an oven at 180°C and bake for 15 to 20min or until the tops are brown and a toothpick comes out clean.

8.Cool slightly, remove from the pan, and serve.