Donut Muffin




Today's recipe for the blogging marathon under the theme cupcakes and muffins is donut muffin.This is yet another simple eggless version I bookmarked from all recipes.
Last week my son had early dismissal and he wanted to make this one and helped me in the kitchen.In the original recipe nutmeg powder is used,since I don't have,used the cinnanom powder instead.Also used half brown sugar and white granulated sugar for the muffins.Off to the recipe..........................




                                                                        
                                                                                                  Donut Muffin


                                                                  
   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 25-30 minutes
   Makes ~ 6 (regular size )
    


   Ingredients


  
Ingredient
Quantity
All purpose flour
1 cup
Melted butter
1/2 cup
Brown or White sugar
6-8 tbs
Baking powder
1 tsp
Baking soda
a pinch
Cinnamon powder1/2 tsp
Salta pinch
Milk1/2 cup

  For the dusting
Ingredient
Quantity
Melted butter
2-3 tbs
Granulated sugar
2-3 tbs
Cinnamon powder
1/4 tsp




    Method 
  • Preheat the oven in 370 F.Grease the muffin tray with butter or cooking spray.
  •  Now in a bowl take the butter,sugar,whisk it for couple of minutes.Then goes in the milk,mix it well.Add in the cinnamon powder or nutmeg powder,salt and baking powder.


  • Add in the flour and fold in gently till everything gets incorporate well.Now the prepared batter to the greased muffing tray.Bake it for 20-25 minutes in the preheated oven.

  • Remove it from the oven and let it cool down for couple of minutes.Meanwhile mix  the sugar and cinnamon powder together and keep in a plate.Also melted butter in a separate plate.Gently remove the muffins from the muffin tray and dip the sides and top in the butter and roll it in the sugar.Arrange it on a cooling rack.

  •  Donut muffins are ready.



  • The milk should be in the room temperature or slightly warm.
  • Sieve the flour for couple of times,its necessary to get a nice texture.

Enjoy..........................................................








Orange Flavored Tutti Frutti Cupcakes/Eggless Orange flavored Tutti Frutti Cupcake


We are entering the final week of the mega marathon themed baking and for this week I planned to share cup cakes and muffins.
My kids love cup cakes a lot with or without frosting,so I make it often but never get a chance to click and post in blog.
As already I promised in my tutti frutti cake,today I am sharing orange flavored tutti frutti cake in the cupcake version.
This recipe I tired so far 3 times and came out so good every time.The addition of fresh orange juice gives a very nice flavor and texture to the cake.
When I made the cup cake,the batter became more in each cup and rose well.The taste and texture was like the previous attempt.Try this simple,yummy cup cake and enjoy.Off to the recipe.......................





                                                                        
                                                                    Eggless  Orange flavored Tutti Frutti Cupcake


                                                                  
   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 25-30 minutes
   Makes ~ 12-14 Cupcakes
    


   Ingredients


  
Ingredient
Quantity
All purpose flour
11/4  cups
Butter 
4 tbs
Sweetened condensed milk
1 cup
Baking powder
11/2 tsp
Baking soda
1/4 tsp
Orange juice(freshly squeezed)3/4 cup
Salta pinch
Tutti fruti1/4 cup
Vanilla1 tsp
All purpose flour/maida2 tsp(for dusting)




    Method 
  • Take all purpose flour and sieve it for couple of times and line the cupcake tray with the liner.Sprinkle 2 tsp of flour to the tutti frutti and keep it aside.Pre-heat the oven in 350 F..
  •  Now in a bowl take the condensed milk and butte, whisk in an electric hand blender or whisker until it becomes creamy.
  • Then goes in orange juice,give it a mix.Now slowly add the flour in batches and mix it gently using a spatula.
  • Once the flour gets incorporated well,add in the tutti frutti and mix it gently.Now scoop out the dough and fill it till half of the cup.

  • Top it with some tutti frutti and bake it in the preheated oven for 25-30 minutes or a tooth pic comes out clean.

  •  Remove it from the tray after couple of minutes and let it cool down on a cooling rack.




  • Here I used the freshly squeezed orange juice .
  • Sieve the flour for couple of times,its necessary to get a nice texture.
  • Chopped cashews can also be added along with tutti frutti.

Enjoy...............................................








Nutella Mug Cake


We have couple of microwave baking also included in our baking theme for blogging marathon #51.So wanted to share a simple mug cake made in microwave.
Microwave mug cakes are made in no time for sudden sweet or cake cravings.Already I have posted couple of mug cakes.
This nutella mug cake is so easy to make and no fancy ingredients is needed.All you need is just mix the ingredients together in a microwavable mug and cook it for 2 minutes.Your cake is ready.
I topped mine with some whipped cream as I was making ice cream on that day.
The cake tasted so delicious and moist.Also I made one in the mug and other in the ramekin bowl for a perfect size.I scaled down the measurement for the ramekin bowl size.Here I used a slightly bigger mug to and the cake was inside,bit difficult to take the pictures.For this measurement 12 ounce mug is perfect,lets move on to the recipe..............................




                                                                      
                                                                                                         Nutella Mug Cake


                                                                  
   Basic Information

   Preparation time ~ 2-3 minutes
   Cooking time ~ 2 minutes
   Makes ~ 1 Mug cake
    


   Ingredients


  
Ingredient
Quantity
All purpose flour
4 tbs
Nutella
3 tbs
Olive oil
1 tsp
Baking Powder
1/4 tsp
Milk
3 tbs
Salt and eno fruit salt
a pinch each


  
    Method 
  • Take all the ingredients in a microwavable mug and mix it well with no lumps .Keep it in microwave and cook it in microwave high for 2 minutes.After 11/2 minutes take it out and check it with a tooth pick,if needed cook it for another 30 seconds.


  • Serve it with whipped cream or ice cream or a such.




  • The time varies from oven to oven so keep an eye after 11/2 minutes.
  • Do not bake it more than 3 minutes it may turn hard.

Enjoy..............................................








Baked Nippattu /Savory Onion Crackers


Nippattu is traditional onion crackers deep fried in the oil but today's version is a baked one.Nippattu can be made with both rice and all purpose flour.Since I opted the baking method I used the all purpose and wheat flour combo.Soon share the deep fired version and this version I tried from Suma's space.It came out so crispy and crunchy and vanished in a day.In the original recipe onion is used but here I used shallots.Try this baked version of nippattu and enjoy.Off to the recipe..............................




                                                                      
                                                                    Baked Nippattu/Savory Onion Crackers


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Baking time ~ 25 -30 minutes
   Makes ~ 20-22
    


   Ingredients


  
Ingredient
Quantity
All purpose flour
1/2 cup
Wheat flour
1/2 cup
Unsalted Butter
4 tbs
Shallots(finely chopped)
6-7
Green chilly(finely chopped)
1
Red chilly powder
1/2 tsp
Sesame seeds/ellu
2 tsp
Curry leaves(finely chopped)
few leaves
Coriander leaves(finely chopped)
2 tbs
Salt
3/4 tsp


   
    Method 
  • Take all ingredients given it a bowl,mix it well till it becomes crumbly.Slowly sprinkle water and knead it to stiff dough.Let it rest for 10-15 minutes.
  •  After 10 minutes divide the dough into two,on a floured surface roll in to a circle.It should not be too or too thick.Using a knife or cookie cutter cut it to the desired shape.Arrange it on a lined baking tray.Continue for the rest of the dough.With the help of knife prick it on the surface.
  • Preheat the oven at 350 F and bake it for 25-30 minutes in a preheated oven.After 10 minutes take the baking tray out and flip it to the other side bake it.After cooling store it in an air tight container.
  • Serve it with a cup of tea.





    Enjoy.....................................................









    Baked French Fries


    We are in day 4 of the 4th week of mega Blogging marathon edition and today I am sharing the all time favorite French fries in a baked version.
    Fried version of French fries is so tasty and addictive but the baked version also close to the fried version and crispy.
    If its served warm it tastes like the fried one,but after cooling it is bit chewy.So serve this baked version when it is slightly warm.Here I used the russet potatoes and lets move on to the recipe................



                                                                            
                                                                                                              Baked French Fries


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Baking time ~ 40 -45 minutes
       Serves ~ 2 
        


      Ingredients

      
    Ingredient
    Quantity
    Russet Potato
    3 (medium size)
    Salt
    1/2 tsp
    Black pepper powder/
    milgau podi
    1/2
    Oil
    2 tsp



      Method 
    • Wash the potatoes very well and peel the skin and slice it lengthwise to slightly thick slices.Cut those slices to a long strip.Put the strips in cold water to prevent browning.Rinse couple of times th it.e cut strips in cold waterand drain.Spread the strips on a paper towel or cloth to remove the excess moisture.After removing the excess moisture add the oil and mix it well.Keep it aside.

    • Preheat the oven at 425 F and keep the baking tray also inside.Let it get hot,once the oven is preheated remove the baking tray carefully and spread the potato strips in a single layer.Keep it in the oven and bake it for 15 minutes.After 15 minutes take out the potato strips from the oven and turn it with a wooden spatula.Keep it bake in the oven and bake it,in between remove and turn it couple of times for even baking.Once its completely done sprinkle the salt and mix it well
      • Serve it with ketchup.



      • While baking,take the potatoes out from the oven every 10 minutes and turn it to the other side for even baking..
      • Do not bake it more than 45 minutes it may turn hard or browned.
      • Cut the potatoes to even size strips.


      Enjoy...........................................................................








      Vegetable puff with Homemade Puff Pastry


      Today' recipe under the savory and miscellaneous baking theme for the mega marathon is vegetable puff.
      Vegetable puff always reminds,my college days where we used to eat these puff almost every other day.Our college bus used to stop near the bakery shop and after getting down we used to hit the bakery and enjoy these puff with a cup of tea.
      After coming to U.S,made veggie and egg puff with the store bought puff sheet,almost for every party or get to gathers.After some point we all got bored and stopped making.Its been almost an year we had these.
      But this time I wanted to try making the puff pastry at home and it came out so good.I followed the basic Vahchef method.This method is so simple and easy to make in short span of time and the outcome is a crispy and flaky puff.I baked only 7 puff and kept the rest in the freezer for future use.I made these puff on a sunny day and we were doing the lawn work,so we had it along with the lemonade instead of tea.The puff pastry can also be frozen for later use.I made the pastry on the previous day and made puff on the next day.Lets move on to the recipe...................................




                                                                              
                                                     Vegetable Puff with Homemade Puff pastry


                                                                        
         Basic Information

         Preparation time ~ 1 hour 15 minutes(for pastry and stuffing)
         Resting time ~ 10-15
         Cooking time ~ 20-22 minutes
         Makes ~ 14-16
          


        Ingredients

         For the Pastry


      Ingredient
      Quantity
      All purpose flour
      2 cups
      Salt
      11/4 tsp
      Granulated sugar/sakkarai
      1 tsp
      Water
      125-130 ml
      Lemon juice
      1 tsp
      Unsalted butter/vennai150 gms
      (approximately 11/2 stick)
      All purpose flour1/4 cup for dusting

        For the stuffing

      Ingredient
      Quantity
      Potato
      3 (medium size)
      Onion(finely chopped
      11/4 tsp
      Carrot(chopped)
      3 tbs
      Beans(finely chopepd)
      1/4 cup
      Ginger&garlic paste
      2 tsp
      Red chilly powder3/4 -1 tsp
      Turmeric powder1/4 tsp
       Garam Masala powder1/4 tsp
      Salt1 tsp
      Coriander leaves(chopped)1 tbs
      Oil1 tbs


        
        Method 
      • Mix the lemon juice with water and keep it aside.In a bowl mix in the all purpose flour,sugar and salt,mix it well.To this add the water and knead it to a soft dough.To this add around 11/2 tbs of butter and mix it well.Let it sit for 10 minutes.

      • Now take the knead dough on a floured surface and roll it to a rectangular sheet of 10x20 inch with 1/8 inch thickness.Divide the butter to 3 equal portions and keep it aside.Apply a thin layer of one portion of butter to 2/3 portion on the rectangular sheet and sprinkle some flour.
      • Fold in the ungreased part first and to this top fold the butter part.Cover it with a cloth or foil and refrigerate for 15 minutes.After 15 minutes take out the chilled dough and transfer to the work surface.
      • Roll the dough to a rectangular sheet with a rolling pin and apply the second portion of butter to 2/3 of the sheet and fold it in the same way like the first time.Cover it with a cloth or foil and refrigerate for 10 minutes.Take it out and transfer to the floured work surface.
      • Roll the dough again to a rectangular sheet like before and reserve a tsp of butter and apply the butter to the whole sheet and fold it as shown.Then finally apply the reserved butter and sprinkle some flour and fold it.Refrigerate it for 10-15 minutes.The pastry is ready now.


      • While the pastry is resting make the stuffing.Microwave the chopped carrot and beans for couple of minutes with a tsp of water.Pressure cook the potatoes for 2 whistles and peel the skin and mash it well.Keep it aside.
      • Heat a pan with oil and saute the onion till transparent.To this add the ginger&garlic paste then goes in the partially cooked carrot,beans and mashed potato.Add in the spice powders and salt.Mix it well and let it cook for couple of minutes.Finally add the chopped coriander leaves and put off the flame.Let it cool down.

      • Now take the refrigerated pastry sheet and roll it to a rectangular sheet,if needed dust some flour.Cut it to a desired shape and keep a generous amount of stuffing.

      • Apply some water to the edges and seal it and arrange it on a lined baking tray.Brush it with some butter if you want.Preheat the oven at 425 F and bake it for 20 minutes or till a nice golden crust formed in the preheated oven for 20 minutes.Remove it and brush it with butter.

      • Serve it warm with ketchup





      • The pastry can be frozen up to 3 months.
      • Do not bake it more than 22 minutes.

      Enjoy...............................................................







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