WHOLE WHEAT CARROT MUFFINS

Here I have used the same recipe of my carrot cake with very few variations. I made this ‘n ‘number of times. This has become our family favorite. When I prepared this last time, I thought to make it healthier by substituting Maida with Wheat flour and I converted it as muffins. I did not have any clue how the texture would be as the cake with wheat flour tend to become little dense. But to my surprise, it was as soft as the one with all purpose flour. More over it tastes more delicious. Over to the recipe…

Ingredients

1.      Carrot grated -1 n 1/2 cup

2.      Whole wheat flour or atta-1 cup

3.      Egg-2 nos

4.      Sugar-1 cup

5.      Baking powder-1tsp

6.      Salt-less than ¼ tsp

7.      Refined oil-1/2cup

8.      Vanilla essence-1 tsp

9.      Cinnamon powder- 1tsp (optional)

Method of preparation

1.      Preheat the oven to 150degree.

2.      Line  a  muffin tray with paper liners or just grease the tray.

3.      Combine flour, baking powder and salt together. Keep it aside.

4.      Beat egg till frothy. Add sugar in and beat again. Add oil,  grated carrot and vanilla essence. Give a gentle stir. Now add the combined flour mix. Fold in gently using a spatula or a spoon.

5.      Fill only 3/4 th of each liner. Bake at 150 ◦ for 20 -25 minutes or till the inserted toothpick comes out clean.

6.      Transfer it into a cooling rack. Let it cool completely.

With this measurement I got around 9 medium sized muffins.

 

thats my little one trying to take the  cakes while i was picturing it :)

EASY EGGLESS BUTTERLESS LEMON CAKE

I have used the same recipe of lemon cup cakes  for making this cake.As already mentioned this one is super easy ,delicious and perfect for this summer as anything lemony is truly refreshing.

Ingredients

1.      Maida-1 cup

2.      Sugar-less than ¾ cup

3.      Oil-1/4 cup(use any unflavoured oil)

4.      Baking powder-1tsp

5.      Baking soda-1tsp

6.      Milk-1/2 cup

7.      Lemon juice-1tbsp

8.      Lemon zest- zest of two small lemons (it was around 1 tbsp or more)

9.      Lemon yellow color-tad a bit (it is purely optional)

Method of preparation

1.      Preheat oven at 180 degree for 10 minutes.

2.      Prepare an 8” inch cake tin.

3.      Take a bowl.mix all ingredients except flour and stir till the sugar dissolves.

4.      Add the flour in two batches and give a nice stir without any lumps.

5.      Pour in to prepared tin and bake for 30 minutes at 180degree or till the inserted knife comes out clean or cook this in a pressure cooker for about 45 minutes.

 check this to know more about pressure cooker baking

Notes: lemon zest is lemon peel. It can be taken by grating the skin .Be careful not to include the white inner part while grating as it would taste bitter.

ZERO FAT VANILLA SPONGE CAKE (EGGLESS ,BUTTER OR OIL LESS)

This is My first post of this year. Let it be a sweet beginning with a super easy recipe.

What comes into your mind when you think about a cake recipe? Flour sugar and butter..Right? Can you imagine a cake without using a drop of butter or oil??? Yes it is!! This is such a magic cake without even a trace of butter or oil.

I saw this recipe while in search for an eggless cake. I never ever imagined a cake  can be made without using a drop of fat. So I was quite skeptical about the outcome. I kept my eye whole through the process of baking and to my surprise this cake rose up very well and turned very soft . Whenever I feel like to have a cake I make this. This is perfect with a cup of tea or coffee.

Recipe is adapted from here

 

Ingredients

1.      Maida-3/4cup

2.      Sugar-1/2cup

3.      Baking powder-3/4tsp

4.      Baking soda-less than 1/2tsp

5.      Curd-1/2cup( I used low fat curd)

6.      Milk-1tblsp (more or less)

7.      Vanilla essence-1tsp 

Method of preparation

1.      Prepare an 8” inch cake tin. Preheat oven at 180◦ for 10 minutes.

2.      Beat curd. Add baking powder and baking soda. Beat well. Add sugar in, beat until sugar dissolves. Add vanilla essence. Add Flour in two batches and mix well without any lumps. If the batter is too thick add milk. Pour the batter into prepared cake tin and Bake in a pre heated oven at 180 ◦ for 30 min or until the inserted tooth pick comes out clean.

OATS- WHOLE WHEAT COOKIES

These cookies are healthy delicious one. They are quite easy to make. Whenever you feel like to munch on something go for these healthy cookies. You will love this for sure.

Ingredients

1.      Wholewheat-1/2 cup

2.      Oats-1/2 cup

3.      Sugar-1/4cup

4.      Honey-1tblsp

5.      Baking soda-1/2tsp

6.      Butter-1/4cup

7.      Water-1tblsp

Method of preparation

1.      Preheat oven at 190◦ for 10 minutes. Line a baking tray with butter paper and grease with some oil or butter.

2.      Mix oats and whole wheat in a bowl. Heat a pan or any vessel. Melt butter by keeping the pan in low flame. When it melts completely switch off the flame. Let it cool down. Add sugar,honey,baking soda and water into this. Stir until sugar dissolves.

3.      Pour butter mixture into whole-wheat oats mix.mix well.

4.      Take small balls out of it. Slightly flatten with your hands. Place it on a prepared baking tray. Do not place closely as it will expand while cooking. Bake at 190◦ for 10 minutes.

5.      Once it is cooked carefully transfer (using a spatula will make this job easier) as it may break apart. It will turn crispy and firm upon cooling.

Notes : with this measurement around 12 cookies can be made. I baked in 2 batches. 

cookie dough

shaped into balls

flattened slightly

arranged on a baking tray

done..