257. eggless coffee and cream muffins

three birthdays on the same day

A very happy birthday to my little sister Sapna, to my niece Pooja and nephew Sheel. So easy to remember... one day. Hope you guys had a whale of a time. This gave me an opportunity to try out my eggless coffee muffins. Sapna loves her coffee so coffee muffins it had to be. Though you 3 would have to travel all the way to Mombasa to try them out. Still a few left so hurry. They actually tasted better today, as now  we can actually  taste the coffee. Ajay made a lovely mug of coffee to go with the muffins.... typical indian style of coffee... nice and milky! I loved it. With fresh cream on top, its a wonderful dessert idea, light and yet refreshing. The recipe calls for 1 cup plus 2 tbsps of flour as I did not add cocoa powder to it. If you wish, add 2 tbsps of cocoa instead of flour but that will mask the coffee taste. Couldn't blog this recipe yesterday as we had power problems. 



EGGLESS COFFEE AND CREAM MUFFINS
Makes 12 

1 cup + 2 tbsp plain flour (all purpose flour)
1 tsp baking powder
 ½ tsp soda bicarbonate (baking soda)
2 tbsp instant coffee
a big pinch of salt
¾ cup sugar
¼ cup hot milk
¼ cup yogurt
½ cup oil

Topping :
1 cup of fresh cream (cold)
2 tbsp powdered sugar
handful of chopped roasted hazelnuts

  1. Add coffee to the hot milk and mix it well. Let it become a bit cool.
  2. Pre heat the oven to 180°C. Line a muffin tray with paper cups.
  3. Sieve the flour, baking powder, baking soda and salt together in a bowl.
  4. In another bowl add the sugar, milk, yogurt and oil. Whisk it till it appears a bit creamy.
  5. Add the flour mixture and mix it gently till the flour becomes wet. Do not over mix.
  6. Spoon the batter into the cups three quarter of the way.
  7. Bake in the oven for 15 to 20 minutes till done. Insert a toothpick or fork into the middle of the muffin. If it comes out clean, they are ready.
  8. Remove the muffins from the tray and let them cool on a wire rack.
For the topping :
  1. Pour the cold cream and sugar into a deep pan or bowl.
  2. Whisk it with a hand whisk or and electric beater till it is fluffy and slightly stiff.
  3. Put spoonfuls of cream on the muffins or pipe it using a piping bag.
  4. Sprinkle chopped nuts over it and serve.
Tips :
  • Add ½ cup of roasted hazelnuts to the batter. 
  • Sprinkle coffee powder over the cream instead of nuts.
  • Use any nuts of your choice.
  • Let the muffins coll down completely before you add the fresh cream otherwise the cream will start to melt.
You may want to check out the following :

eggless coconut cupcakes

Comments

Post a Comment

Popular posts from this blog

Koiloreo/ Kuilodde/ Koilori (Goan Pancakes)

Image
The Holiday State    February is when Shhh Cooking Secretly group (started by Priya of Priya's Versatile Recipes ) had a virtual tour of Goa. Its been over 30 years since I've visited Goa. I remember when we were passing the town centre, there was a huge crowd of people. We asked the taxi driver what was going on and he replied "koi naya actor ki shooting chal rahi hai, aap ko dekhna hai?" he asked. We asked if he knew the actor and he said no so we didn't stop to watch. Who was the new actor? None other than Shakrukh Khan shooting for the movie Kabhi Haan Kabhi Naa!    I remember we were staying at some hotel in town and would go to the Taj Holiday Resort to get onto the beach. Back then there were not many hotels. I remember getting to the beach and for miles there would hardly be anyone. There use to be a fish shack near Taj and hubby, my brother and my cousin would enjoy fresh fish and I'd get only French fries (fishy ones)!    Goa is  the smallest states
Read more

337.Green tomato jam

Image
My first jam making session      I have over the years accumulated many jam recipes but have never tried making jam. I don't know, is it because I feel it might be difficult or I get scared to sterilise the jars. Don't know why. However, today Julius my househelp, walks in with a whole bag of green tomatoes from his farm. I got excited and instantly the recipe for the green tomato jam came out my recipe book. I was a bit hesitant as I had no idea how the jam would turn out. It tastes yummy and I had some with plain paratha as a snack in the afternoon. The jam is sweet and tangy at the same time. It didn't take long at all and I think now the jam bug is slowly creeping into my bones. Its funny how I get stuck onto certain things for a period of time, first it was salads, then bread, followed by muffins then the cookie bug took over and now it seems its jams. Planning to make some to take for my Nunu and my daughter, Nami as I am travelling very soon to India. Will try out di
Read more

535.Buckwheat savoury pancakes/uttapams

Image
Buckwheat savoury pancakes#Bread Bakers Starting a healthy year   The Bread Bakers theme for January is Ancient Grains hosted by Robin Beck of  A Shaggy Dough Story . I'll be honest, had a slight idea about ancient grains but never actually paid much attention to it. I have used some of them not knowing that they are classed as ancient grains. My research began on the internet as to what really are ancient grains(heritage grains). All the grains we know are somewhat ancient as they have existed for years. However ancient grains are ones that have not changed over the last hundred years i.e have not been hybridized. They have not been modified over the years.Ancient grains have more robust texture thriving without much pesticides and fertilizers.Some of the most common ancient grains are quinoa, millet, spelt, teff, sorghum, farro(emmer), kamut(khorasan), chia, freekeh,amaranth, buckwheat,barley, wild rice. I realised that the Indian cuisine uses quite a few of these ancient grains
Read more