Eggless Cranberry Muffins Recipe

Eggless Cranberry Muffins as Breakfast

When Sruti started her sixth standard, her school timings changed. She is supposed to be there in the bus stop by 7 am. At first she had so much trouble adjusting with the timing. But now she has got used to it. As 7 am is too early for breakfast, I usually send her breakfast in lunch boxes. Yeah, I only send her breakfast. Her school canteen takes care of her lunch. So I decided this recipe would be apt for those who are like me, who send their kid’s breakfast in a lunch box.

When I started paleo, I read somewhere that all types of berries can be eaten in paleo. As the craving was so high during the first month, I went and bought this dried cranberries ( click on link to buy from Amazon. This is my favourite. I regularly stock it up) thinking that they are super healthy. Even the pack says they are so healthy. But once I came home, I checked the package and there it was written that it has added sugar.

Here goes my diet out of the window if I consume it. So I have been using this pack for Sruti’s dishes and I never once tasted them. Coming to this muffin, this is so easy to make. The recipe makes 12 muffins, but as only Sruti will be eating, I halved the recipe and made six muffins. The crust is beautiful and crisp whereas the crumb is so soft. The cranberry and cashews add a nice flavour and texture to the muffins.

Ingredients:

Maida – 2 cups

Sugar – 1/2 cup

Baking Powder – 1 tbs

Salt – 1/2 tsp

Curd – 1/4 cup

Milk – 1 cup

Oil / Melted Butter – 1/3 cup

Vanilla Essence – 1 tsp

Dried Cranberries – 1/2 cup

Cashew Nuts – 1/4 cup

Procedure:

Preheat oven to 200°C.

In a bowl mix together maida, baking powder, salt.

Add the cranberries and cashews and mix well.

Add milk, curd, oil and vanilla essence and gently mix it with a spoon until incorporated. Do not over mix. The muffins will turn hard.

Line the muffin tray with liners and divide the batter between twelve muffin liners.

Bake in preheated oven for 20 – 25 minutes or until a tooth pick inserted comes out clean.

Serve it hot or warm.

Eggless Cranberry Muffins Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

  

Ingredients

• Maida - 2 cups
• Sugar - 1/2 cup
• Baking Powder - 1 tbs
• Salt - 1/2 tsp
• Curd - 1/4 cup
• Milk - 1 cup
• Oil / Melted Butter - 1/3 cup
• Vanilla Essence - 1 tsp
• Dried Cranberries - 1/2 cup
• Cashew Nuts - 1/4 cup

Instructions

 

Procedure

• Preheat oven to 200°C.
• In a bowl mix together maida, baking powder, salt.
• Add the cranberries and cashews and mix well.
• Add milk, curd, oil and vanilla essence and gently mix it with a spoon until incorporated. Do not over mix. The muffins will turn hard.
• Line the muffin tray with liners and divide the batter between twelve muffin liners.
• Bake in preheated oven for 20 - 25 minutes or until a tooth pick inserted comes out clean.
• Serve it hot or warm.