I prefer making muffins and cupcakes, over loaf and big round cakes. I've noticed that eggless cakes/muffins taste better if consumed atleast 10 hours later. Not sure about the reason but it's my personal observation. I normally bake the cakes /muffins/loafs/cupcakes in the morning and they taste amazing by evening. The texture changes and sweetness enhances.
I often wondered about the difference in Cupcakes and Muffins. If you are a foodie, you might know that English Muffins and American Muffins are different. In America Muffins are made just like cupcakes. In UK, there is a flat bread type, made on griddle, is called Muffin. American Muffins are good in a way everyone gets their own individual size of cake. Muffins can be made sweet or savory. We usually make savory muffins for breakfast.
As it is a season of exotic fruits, I thought to make muffins with those exotic fruits. I found 2 packs of Mango and Pineapple bites, leftover in Kids Snack Pantry, Some dried cranberries left from cereal drawer. You all must be knowing by now that I'm a big fan of baking with whole-wheat flour.
So assembling all the ingredients and heating the oven helped me make these deliciously sounding Muffins. We were planning a short getaway from home, so made few more for holiday. Easy peasy recipe as always, try them and you will pat yourself on the back for good job. Drop your feedback in the comments below.............Until next time, Happy Cooking Friends, Saumya
Ingredients:
Whole Wheat Flour - 1 cup
Corn Flour - 1 tblspoon
Baking Powder - 1 tspoon
Baking Soda - 1/2 tspoon
Muscovado Sugar - 1/4 cup
Oil - 1/4 cup
Yogurt - 2/4 cup
Lemon Juice - 1 tspoon
Orange Extract - 1 tspoon
Dried Mango bites - 2 tblspoon
Dried Pineapple cubes - 2 tblspoon
Dried Cranberries - 4 tblspoon
Water - 2-4 tblspoon (depending on flour/thickness of batter)
Method:
Preheat the oven to 180c and line the tray with 10 muffin liners.
In a deep mixing bowl, Mix Sugar, Yogurt, Oil and Orange extract, until the sugar is totally dissolve.
Sift Flour, Baking Soda and Baking powder into yogurt & sugar mixture.
Add in the cornflour, mix dry and wet ingredients well to avoid any lumps.
Now add int the dried fruits, if you find them very big in size, chop them before adding in.
At this time I added 2 tblspoon of water and 1 tspoon of lemon juice into the batter.
Adding water loosened the batter a bit and lemon juice made air bubbles into it.
Do not keep the batter for later baking.
Pour in the batter into muffin liners and bake them for about 15 minutes or until they are golden on top and skewer comes out clean.
Leave them to cool for 5 minutes in the tray and then take them out on cooling rack to cool completely.
Muffins are ready to be served with choice of drinks. These are excellent treats for kids as their after school snack.
I often wondered about the difference in Cupcakes and Muffins. If you are a foodie, you might know that English Muffins and American Muffins are different. In America Muffins are made just like cupcakes. In UK, there is a flat bread type, made on griddle, is called Muffin. American Muffins are good in a way everyone gets their own individual size of cake. Muffins can be made sweet or savory. We usually make savory muffins for breakfast.
As it is a season of exotic fruits, I thought to make muffins with those exotic fruits. I found 2 packs of Mango and Pineapple bites, leftover in Kids Snack Pantry, Some dried cranberries left from cereal drawer. You all must be knowing by now that I'm a big fan of baking with whole-wheat flour.
So assembling all the ingredients and heating the oven helped me make these deliciously sounding Muffins. We were planning a short getaway from home, so made few more for holiday. Easy peasy recipe as always, try them and you will pat yourself on the back for good job. Drop your feedback in the comments below.............Until next time, Happy Cooking Friends, Saumya
Ingredients:
Whole Wheat Flour - 1 cup
Corn Flour - 1 tblspoon
Baking Powder - 1 tspoon
Baking Soda - 1/2 tspoon
Muscovado Sugar - 1/4 cup
Oil - 1/4 cup
Yogurt - 2/4 cup
Lemon Juice - 1 tspoon
Orange Extract - 1 tspoon
Dried Mango bites - 2 tblspoon
Dried Pineapple cubes - 2 tblspoon
Dried Cranberries - 4 tblspoon
Water - 2-4 tblspoon (depending on flour/thickness of batter)
Method:
Preheat the oven to 180c and line the tray with 10 muffin liners.
In a deep mixing bowl, Mix Sugar, Yogurt, Oil and Orange extract, until the sugar is totally dissolve.
Sift Flour, Baking Soda and Baking powder into yogurt & sugar mixture.
Add in the cornflour, mix dry and wet ingredients well to avoid any lumps.
Now add int the dried fruits, if you find them very big in size, chop them before adding in.
At this time I added 2 tblspoon of water and 1 tspoon of lemon juice into the batter.
Adding water loosened the batter a bit and lemon juice made air bubbles into it.
Do not keep the batter for later baking.
Pour in the batter into muffin liners and bake them for about 15 minutes or until they are golden on top and skewer comes out clean.
Leave them to cool for 5 minutes in the tray and then take them out on cooling rack to cool completely.
Muffins are ready to be served with choice of drinks. These are excellent treats for kids as their after school snack.
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