Archive for the ‘muffins’ Category

My love for chocolates is severely understated on this blog. I haven’t really posted too many chocolate recipes, mostly because either I eat chocolate neat or because anything I prepare with cocoa or chocolate disappears in no time.  

This recipe has been adapted from Mandira’s mom’s recipe that we used for preparing the chocolate half of the marbled cake at Baking Buddies. I have hiked up the cocoa , decreased the sugar and used butter instead of fresh cream since it yields a better crust and finally replaced the eggs with milk. 


As you can see from the photograph above, much of the dome sinks in time. Most eggless muffin recipes get a nice dome, however I have never been able to get an eggless chocolate muffin with a dome intact even after the muffins cool down. 

Makes: 6 muffins


  • Cocoa – 1/2 cup (unsweetened)
  • All Purpose Flour – 1/2 cup 
  • Sugar – 1/2 cup (can go upto 3/4 of a cup if you prefer a sweeter muffin, though it won’t be a dark chocolate muffin anymore)
  • Butter – 1/2 cup 
  • Cooking Soda – 1/4 tsp 
  • Baking Powder – 1/4 tsp 
  • Milk – 1/2 cup 
  • Vanilla  – a few drops 


  1. Grease a 6 mould muffin tray. Preheat oven to 220 C. 
  2. Sift the flour and cocoa with cooking soda and baking powder. 
  3. Powder the sugar. Cream the butter and sugar together. Add milk and vanilla.  Fold the flour-cocoa mix into this to get your batter.  
  4. Spoon the batter into the muffin moulds. 
  5. Bake at 220 C for 30 minutes. 


Dense, dark, decadent chocolate muffins for the Recipe Marathon.

Check my fellow recipe marathoners:

DKSiriSrivalliRanjiPJCurry LeafMedhaPriyaBhawnaRaajiRuchii
AnuKamalaRoopaDivya KuduaRekhaDivya MRaagaLakshmi VenkateshSripriyaVijiKamalika,Pavani


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The inspiration for this recipe comes from the Vanilla Apple Cake posted at Sweet and Simple Bakes for their September Bake. Each month Rosie and Maria post a tried and tested recipe for people to bake and post on the 1st day of the following month on their blogs. Whether you particpate or not in their monthly bakes, I recommend that you definitely try their recipes sometime or the other. Not only do the recipes work like magic, the end results are so uniquely delicious that you’ll find yourself baking them several times.

I have modified their basic Vanilla Apple cake recipe to bake muffins that are eggless and have an apple crumble topping instead of the brown sugar topping the original calls for.

Makes – 10 Muffins


For the cake:

  • All Purpose Flour – 1 cup
  • Sugar – 3/4 cup
  • Heavy Cream – 1/2 cup
  • Apple puree – 3/4 cup (approx 1 medium apple)
  • Cinnamon – 1 inch stick
  • Vanilla – a few drops
  • Baking Powder – 1 tsp
  • Cooking Soda – 1/4 tsp
  • Curd – 2 tbsp

For the crumble topping:

  • Demerara Sugar – 1/4 cup
  • All Purpose Flour – 1/4 cup
  • Butter – 3 tbsp
  • Cinnamon Powder – 1/2 tsp
  • Apple – 1 medium (cut into cubes or wedges)


  1. Line a muffin pan. Preheat oven to 180 C.
  2. Mix the butter, all purpose flour, cinnamon powder and demerara sugar for the topping to resemble coarse bread crumbs to prepare your crumble mix. Mix by hand if the butter is cold or use a fork.
  3. Sieve Maida with Baking Powder and Cooking Soda together.
  4. Powder Sugar and Cinnamon stick. Cream powdered sugar with fresh cream and Apple Puree. Add Curd. Fold in the Maida.
  5. Transfer cake batter to baking tin. Top batter with apple cubes/wedges followed by the crumble mix.
  6. Bake at 180 C for 40 minutes or until muffins are browned on top.


  • I used a six mould standard muffin pan. Baking timings will vary with surface area. You will need to adjust according to muffin mould size and the size of the pan. If you’re using mini muffin pans, reduce time by atleast 5 minutes or more. If you’re using a pan that bakes larger than standard sized muffins, increase the time by atleast 5 minutes or more.
  • A cake or loaf with the same batter takes 60 minutes at 180C.

Check my fellow recipe marathoners:

DKSiriSrivalliRanjiPJCurry LeafMedhaPriyaBhawnaRaajiRuchii
AnuKamalaRoopaDivya KuduaRekhaDivya MRaagaLakshmi VenkateshSripriyaVijiKamalika,Pavani

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There are two, maybe three things, that I cannot live without in my fridge. Tomato, curry leaves and coriander. I’ve known coriander since I was a tiny baby, enjoying my cup of warm rasam sadam mashed with ghee.  I know it by a few names – kothamalli, kothmiri soppu, dhania, coriander, cilantro. I relish kothamalli. A rasam is never complete without kothamalli. A chaat without dhania is like eating a dish without its finishing touch. I cannot imagine Rava Idli without coriander. It goes with anything, into almost everything. But the coriander is not just about garnish or addition for flavour. There’s Kothamalli Thogayal (a delicately flavoured thick sauce), Kothamalli Pickle, Kothamalli Podi – all of which are made from the leaves and not the seeds.

You can head to this Wikipedia link for your dose of information such as ‘every part is edible’ and ‘the Europeans except the Portuguese gave up coriander from their cooking’.  You can check out a “How to Grow” at this link.

There are few new pieces of information about coriander “the herb not the spice” that I gathered today while researching for this post. 

The Web Gyaan: Many sites say that the coriander leaves have a pungent taste. And a equally pungent odour

My Take:Odour? Fragrance would be a more appropriate word.  Pungent?!! Babies usually love rasam and most don’t mind massive use of the coriander at all. Babies’ opinion wins hands down. Coriander leaves are fragrant with a mild warm taste.

The Web gyaan: Coriander refers to the seeds, coriander leaves or cilantro to the leaves.

My take:Contray to what the web says is the norm, when we say coriander, we mostly mean the leaves – when we say coriander seeds, we mean the seeds.   Note that the we refers to my small world much like the world of the frog that lived in the well.

The Web gyaan: The herb is an aphrodisiac. The Chinese used them in potions for immortality. The Arabian Nights has many stories providing more proof, though fictional, that the herb has aphrodisiacal properties or at least people believed them to be so. The Ayurveda lists it as an aphrodisiac.

My take:I am not sure if anyone ever became immortal from having coriander potions. If coriander is indeed an aphrodisiac and listed by Ayurveda as one, I am surprised that it finds its way into the food culture of the community I hail from. Many times we’ve been chided right on this blog for using onions or garlic in an odd recipe. In not too ancient times, in generations as recent as my grandparents the use of onion and garlic in cooking was considered a sin by Iyengars because these were bad “tamasika bhava” food. To my knowledge coriander leaves definitely don’t occupy this list. I can almost imagine a historical scene – the clever maamis and silly mamas have a grand meet to cook food, eat food, have a community burping session and decide on food rules. The silly mamas boom about the banning of onions and garlic from “saatvik” food. The maamis readily agree – they can do away with tons of peeling, putting up with pungent smell and crying. One really  really silly mama who hates coriander suggests, “let’s do away with coriander”. One clever maami retorts, “You mean let’s subject ourselves to tasteless torture? Let’s take a vote”. Coriander wins hands down and stays put in the Iyengar cuisine. Please note that this account is entirely fictional!

The recent addition of a muffin tray to my kitchen was accompanied by an empty gas cylinder. I baked these muffins for breakfast a couple of days back. They’re eggless, savoury and almost oil free.

Makes: 6 medium, 10 small


  • All Purpose Flour – 1 cup
  • Carrots – 1 cup (grated)
  • Coriander (Fresh Leaves) – 1/2 cup (chopped into fine bits)
  • Black Pepper Corns – 1 tsp (crushed)  
  • Baking Powder – 1 tsp
  • Cooking Soda – 1/2 tsp
  • Salt – 1/2 tsp
  • Curd – 1 tbsp
  • Tomatoes (pureed into medium consistency) – 1/2 cup
  • Milk – 3/4 cup
  • Olive Oil – 1 tbsp


  1. Grease or line a muffin tray.  Preheat oven to 220 C.
  2. Saute the coriander in some oil till the crackling sound subsides.
  3. Mix the All Purpose Flour, Coriander, Carrots, Baking Powder,  Cooking Soda, Salt and Black Peppercorns.
  4. Fold in the Tomato Puree and Milk into the flour mix. Add curd.
  5. Pour batter into muffin moulds all the way to the top.
  6. Bake in the oven for 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Carrot-Coriander Muffins are off to Divya at DilSe for Weekend Herb Blogging (WHB).  WHB is a weekly food blogging event started by Kalyn at Kalyn’s Kitchen focused on herbs in cooking.

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I have been dreaming of making savoury muffins ever since Raaga mentioned about her famous vegetable cake. We never ended up baking it together as we planned to but the idea was stuck in my head. Some months ago when I had just bought my oven, I ambitiously set out to buy baking ware to complement it. At that time, I had imagined my oven to be this ultimate machine which could cook 16 muffins at one go!! The 16 mould muffin tray obviously din’t fit into my puny 30L oven. Thankfully I have a better sense of proportion when it comes to cooking!

Arudathi passed on a 6 mould muffin tray she’s bought for me sometime back yesterday. I quickly threw in a few ingredients to make a batter going by whatever  I knew about what goes into a cake. The results were fabulous and looked decent for first time muffins. I got fairly good domes, not very smooth but decent.  

These muffins are savoury, eggless and have just a tbsp of oil but quite a bit of cheese.

Makes: 6 medium, 10 small


  • All Purpose Flour – 1 cup
  • Milk – 1/2 cup
  • Tomatoes (pureed into medium consistency) – 3/4 cup
  • Peppers/ Capsicum (finely chopped) – 3/4 cup
  • Feta Cheese (crumbled) – 60 gms (approx 1/4 of a 250gms feta blockCan be replaced with paneer)
  • Onions (finely chopped) – 1/4 cup
  • Black Pepper Corns – 1/2 tsp
  • Cumin – 1/4  tsp  
  • Baking Powder – 1 tsp
  • Cooking Soda – 1/2 tsp
  • Curd – 1 tbsp
  • Olive Oil – 1 tbsp
  • Salt – 1/4 tsp (increase if you’re using paneer)


  1. Grease or line a muffin tray and preheat an oven to 220 C.  
  2. Sift flour, baking powder, cooking soda and salt together in a large bowl.
  3. Saute the Black Pepper Corns and Cumin in some Oil until they pop. Set aside for cooling. Pound coarsely. Add to the flour mix.
  4. Add tomato puree and curd to the flour mix. Fold in the milk. Fold in the peppers/capscisum, onions and feta cheese. Add the remaining olive oil.   
  5. Pour into muffin moulds.
  6. Bake in the oven for 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.


  • If you’re replacing the feta cheese with paneer, dunk paneer in some warm water before crumbling and increase the salt. The feta that I used is rather creamy – you may not get the same effect with Paneer. You may increase the quantity of cheese if you are using Paneer. Silken Tofu would also be a good substitute.
  • This recipe does not call for the vegetables to be pre cooked in any way. Finely chopped peppers and onion will get cooked with the 30 minutes of baking.  
  • While pouring each mould should be filled all the way to the top. Only then the rise of the muffin will become a dome. Filling 3/4th of the mould will give you muffins with flat tops. 

Some shameless self promotion:

Check out the Marbled cake Mandira and I tried at BakingBuddies.

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