Muffin Varieties (Eggless)

**Author - Alee Venkatesh **


BANANA & NUTMEG MUFFINS

(makes 7-8 muffins) - 3 ripe bananas, 1 cup plain flour, 1/2 cup brown sugar, 1/4 tsp. each of baking powder & baking soda, 1 tsp. nutmeg powder, 1/4 cup buttermilk.   Baked at 180 degrees for 25 minutes.




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BANANA & SULTANA MUFFINS




Ingredients (makes 18 pieces)
  • 2 ripe bananas, mashed
  • 2 cup self-raising flour
  • 1.5 cups brown sugar
  • 1/2 cup sultanas (ಒಣ ದ್ರಾಕ್ಷಿ)
  • 1/4 cup soy milk & yogurt
  • 2 tsp cinnamon & cardamom powders
  • 1/2 cup canola oil

Method
  • Place all the ingredients in a large bowl, mix well to combine.
  • Grease (or line with baking paper) muffin tins
  • Preheat over for 10 minutes
  • Pour the muffin mix into muffin tins, bake @ 175 deg. C for about 30-40 minutes (approximate time as a guide only) or until golden brown on the top.
  • Remove from oven, place the muffins on cooling rack to cool, serve
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ORANGE MUFFINS


Orange Muffins recipe from the cookbook "Very Easy Vegetarian" by Alison Holst & Simon Holst, Published in 1998 on page 110) - Thank you to Authors.

Prepared by: Renee King & Avanti Venkatesh -  Dec. 2013 "Thank you girls" for sharing this recipe to post on my website.



Ingredients – (for 12 medium sized muffins)

·               1 orange
·       1 cup brown sugar
·        ½ cup orange juice (milk can be used instead)
·       100 gms melted butter
·       1 ½ cup plain flour
·       1 tsp. each of baking powder & baking soda
·       ½ cup chopped dates (sultanas can be used instead)
·       ½ cup chopped walnuts (optional)

Method
  • Cut the unpeeled orange into small pieces; put these and the sugar into a food processor, process until the orange is very finely chopped.  Add milk or orange juice, melted butter and process until combined.
  • In a large bowl add other ingredients, sprinkle the sultanas or dates over it – mix gently.
  • Butter muffin pans, spoon the mixture into the prepared pans.  Bake at 200 deg. C for 15 minutes, until tops are golden brown and the centre springs back when pressed.  Cool in tins for 3 minutes, then life out carefully
  • Serve warm, buttered, plain or topped with cottage or cream cheese