Orange Chocolate chip muffins (Eggless)

Ingredients:

• 1 ½ cups Whole Wheat Flour
• ½ cup All-purpose Flour
• 1 ¼ cups Orange Juice
• 1 tbsp. Orange Zest
• 2 ½ tbsps. Plain Yogurt
• 1/3 cup Chocolate chips (dusted with flour)
• 1/3 cup Granulated Sugar
• 1 tsp Vanilla essence
• ½ tsp Eating soda
• 2 tsp Baking Powder
• ¼ cup oil ( Canola or sunflower oil goes well)
• A pinch of Salt

Method:

1. Preheat the oven at 350 F (180 degree Celsius).
2. Sift the flours, baking powder, eating soda and salt.
3. In a deep bowl mix sugar, yogurt and oil with a whisk till sugar melts properly. Now add vanilla essence, orange juice and orange zest and mix them again.
4. Then add flour mixture and mix. Finally add chocolate chips and mix gently with spatula.
5. Place the liners in the muffin mold and add the batter with spoon in approx. 12 cups.
6. You can sprinkle some chocolate chips on top. (if u r not planning to decorate it with icing)
7. Place the mold in the oven on same temperature for approx. 20-25 mins.
8. Let it cool to room temperature and then u can decorate it with icing of your choice or with some fresh orange slices on top.

Eggless Dates & Oats Muffins

Ingredients:

• ½ cup Plain flour
• 1/3 cup quick cooking oats
• 1/3 cup condensed milk
• ¼ cup chopped black dates
• ½ tsp baking powder
• ¼ tsp eating soda
• 2-3 drops of Vanilla essence
• 1 tbsp soft butter
• ¼ cup milk

Method:

1. Sieve plain flour, baking powder and eating soda for 3 times.
2. In a bowl, mix condensed milk, butter and vanilla essence and mix it with wire beater. Then add chopped dates, oats and flour mixture.
3. Mix well and add milk gradually and Beat the mixture for sometime.
4. Now pour about 1 spoon of batter in a greased and dusted muffin mold.
5. Bake them in preheated oven for 15 to 17 mins on 160 degree.
6. Allow them to cool and unmold. Serve.

Eggless Chocolate-Walnut cake (in microwave)

Ingredients:

1¾ cup maida (plain flour)

6 tbsp cocoa powder

¼ tsp baking powder

½ tsp eating soda

¾ cup vegetable oil / refined oil

1 cup curd (nor sour)

1¼ cup ground sugar

½ tsp vanilla essence

1 cup milk with 1 tsp coffee and 2 tsp drinking chocolate mixed in it

½ cup walnuts pieces

Ingredients:

• 1¾ cup maida (plain flour)
• 6 tbsp cocoa powder
• ¼ tsp baking powder
• ½ tsp eating soda
• ¾ cup vegetable oil / refined oil
• 1 cup curd (nor sour)
• 1¼ cup ground sugar
• ½ tsp vanilla essence
• 1 cup milk with 1 tsp coffee and 2 tsp drinking chocolate mixed in it
• ½ cup walnuts pieces

Method:

1. Sieve the dry ingredients viz. maida, cocoa powder, baking powder and soda for 2-3 times.
2. In a deep bowl, mix oil, curd, sugar and vanilla essence. Beat well with beater. Then add flour mixture and mix properly.
3. Now add the coffee-chocolate milk and beat again well.
4. Ensure that the mixture has a loose consistency.
5. Add walnut pieces and mix them gently.
6. Grease a round or square microwave-proof vessel. Pour the mixture in it and pour some walnut pieces on top.
7. Microwave this for 10 minutes on high power. Standing time 10 minutes.
8. Allow it to cool completely before unmolding it.

Pineapple upside-down cake

Ingredients:

• 60 gm white butter
• 30 gm brown sugar
• 6-7 tinned pineapple slices – (drained)
• 130 gm condensed milk
• 100 gm plain flour (maida)
• 1 tsp baking powder
• ¼ tsp eating soda
• 50 gm pineapple stock (stock of approx 2 pineapple slices with little syrup)
• 2-3 drops of Pineapple essence
• Water as required

 Method:

• In a small bowl mix 30 gm butter & 30 gm brown sugar properly. Spread it in the cake tin evenly.
• Place the pineapple slices on that butter spread properly.

 

• Mix and sieve plain flour, baking powder & soda separately.
• Now in a deep bowl mix remaining butter & condensed milk and beat it with hand beater. Then add flour mixture and mix well. (You can add water if required). Then add pineapple stock & pineapple essence & beat for sometime.

• Pour the mixture over the pineapple pieces placed in the tin. Bake it in a preheated oven on 180 °C for 35-40 mins.
• Unmould the cake after 5 min. Serve hot with ice-cream. 

Eggless Dates & Walnut Cake

Ingredients:

• 20-22 Dates (soaked in ½ cup water for 15-20 min)
• 50 gm Walnuts – chopped
• 120 gm Sweetened condensed milk
• 65 gm Plain Butter
• ¾ tsp Baking Soda
• 1¼ tsp Baking Powder
• 1¼ cups maida (plain flour)
• 2-3 tsp Milk

Method:

1. Sieve plain flour along with Baking Powder and Baking Soda.
2. Make a paste of dates using as little water as possible either in a blender or a food processor.
3. In a bowl, mix melted butter & condensed milk with hand beater.
4. Then add date paste, flour mixture and a little milk if needed. (Keep the batter of thick consistency)
5. Slightly roll the walnuts in plain flour and add them to the batter. Stir sparingly only to mix the walnuts.
6. Pour the mixture in a greased and dusted (with plain flour) baking pan.
7. Bake in a pre-heated oven for 40 minutes at 180 degrees.
8. Once done, take the cake out, allow it to cool, and then unmould the cake.