Eggfree Blueberry Muffins

eggfree bluberry muffins

Yeah, blueberries . . .

Well, you can replace blueberries with chocolate chips or chunks or raisins.

But blueberries are wonderful; I have used frozen blueberries here. I stocked on some wonderful ingredients during my recent trip abroad. Yes, I go grocery shopping on vacations too J. Didn’t I tell you I am different? So, my readers in India may find some ingredients which are not available easily in India for few of my future posts. But I have got to try these, so please bear with me. Where ever possible, I would also give suggestions for substitutes, so that most of my readers can go ahead and enjoy making the recipe as much as I did.

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Coming back to these muffins . . . . These are the most awesome muffins I have ever made. I have tried many other versions of eggless vanilla sponge except the one with milk powder. So, I searched for a few recipes and tweaked this recipe for my version from here. I was really blown away with the result . . . the muffins were soft, fluffy and melt in your mouth with hint of berries . . . just amazing. I am sure these will work for you too, give it a try and let me know how it turned out.

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Dry Ingredients

1 1/2 cups maida or all purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 cup milk powder

3/4 cup powdered sugar

 

Wet Ingredients

1/2 cup unsalted white butter, melted (I used homemade butter)

1 cup milk

1 tsp vanilla extract

1 cup blueberries (or chocolate chips)

 

Preheat the oven to 180 degrees centigrade.

Dust the blueberries with maida, so that they do not settle at the bottom while baking.

Sieve all the dry ingredients together and mix well.

Add melted butter and vanilla extract to the milk and combine well.

Pour the wet ingredients into the dry ingredients and gently whisk to get a lump free batter.

Add the blueberries and gently fold into the batter taking care not to smash many.

Scoop out the batter into the cupcake tray lined with liners. Bake for about 18 mins or till the toothpick inserted in the centre comes out clean.

Baked Potato wedges

A simple recipe  . . . . .  enjoy it with friends and family.

Baked Potato Wedges

Baked Potato Wedges

Ready to go in the oven

Ingredients

Potatoes

1 tbsp Oil

Salt, Chilli flakes, Dry Oregano Powder as per taste

Method

Scrub the potatoes clean and remove the skin (can keep the skin intact, if preferred). Cut the potatoes in wedges and soak in an ice-bath for half an hour.

Preheat the oven to 220 degree Celsius.

Pat dry the wedges and place them in a bowl. Add salt, Chilli flakes, Dry Oregano Powder, oil and toss them to coat the wedges completely.

Line a tray with a non-stick mat/ parchment paper and place the wedges in a single layer (It is important not to overlap the wedges.) Bake at 220 degree Celsius for 20 mins. Time taken for baking depends on the thickness of the wedges so, check for doneness when you see the potatoes turning brown. Turn the wedges once during baking.

Serve hot.

Baked Potato Wedges

Baked Potato Wedges