Thursday, December 11, 2014

Eggless Whole Wheat Orange Muffins

Eggless Whole Wheat Orange Muffins

It's winter season, and the best fruit you would get in winters are oranges. I love orange flavour too but to eat orange as fruit is not my cup of tea. :(

I had got oranges in my fridge, that no one was interests in eating. One fine day while I was clearing the fridge saw these oranges lying in one corner feeling really sad about the ignorance they were getting from the family... I definitely did not liked this. And thought to use them and transform them into something that everyone would love to grab. 

As far as my baking is concerned I pay much emphasise on whole wheat or Multigrain flour. As having a toddler in home, I would not prefer using too much AP f or Maida...

For these orange Muffins I also use Candied Amla ( indian gooseberry), which gave the muffins awesome tangy bite..:)

- 1 and 1/4 cup whole wheat flour ( I used ashirvad multigrain atta) 
- juice from 2 medium sized oranges
- zest from same 2 oranges ( if you feel the oranges you have are small, you can obviously increase r both juice and zest)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup castor sugar
- 4 tbsp of cooking oil ( I used regular sunflower refined oil)
- 2 tbsp candied Amla chopped. 
 2 tbsp honey 
- Choco chip as desired to garnish 

1. Pre heat the oven at 180 degrees C. And, in a small bowl take honey and warm it in microwave for 10 seconds. Now, dip,the chopped Amla candies in honey for at least 10 minutes.
2. In a big bowl take oil and sugar and mix them well.
3. Now, add orange juice, orange zest and again mix everything well.
4. Now in a separate bowl sieve together flour, baking soda and baking powder at least twice.
5. Combine together flour mix with orange mixture in 2 batches and mix everything well.
6. After combing in wet and dry ingredients the muffin batter will be ready, now you can add honey and Amla And give the batter a final,mix. 
7. Please note;  do not over whip the batter. Also you will find this batter to be on little thicker side. It to worry, muffin batter is always thicker than that of a cake batter. 
8. Now pour the batter with help of an ice cream scooper or regular spoon, in paper lined muffin pan.
8. Pop them in oven and bake for approx. 25 mints. Or till the tooth pick comes clean.

Yummy, healthy, wholesome and awesome a muffins are ready...:) 

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