24 June, 2021
Eggless Muffins Recipe | Easy Muffins Recipe With Cashews, Raisins and Walnuts
Cashews, Raisins and Walnuts Muffins (EGGLESS)
Eggless Muffins Recipe. Life always tastes better with these soft and fluffy homemade muffins. Add some magic to your breakfast and afternoon snack. These light and tender muffins with irresistible crunch of cashews and walnuts will be your new coffee mate.
Here is quick, simple and easy eggless muffins recipe with cashews, raisins and walnuts.
| PREPARATION TIME | COOKING TIME | SERVES |
|---|---|---|
| 10 Minutes | 25 Minutes | 10-12 Muffins |
INGREDIENTS:
| ½ cup Whole Wheat Flour (65 gm) |
| ½ cup All Purpose Flour (65 gm) |
| 1 tsp Baking Powder |
| ½ tsp Baking Soda |
| ½ cup Caster Sugar (95 gm) (Powdered Sugar) |
| 2 tsp Softened Butter (28 gm) (at Room Temperature) |
| a Pinch of Salt (Optional) |
| ¾ cup Milk |
| ½ tsp Vanilla Essence |
| ¼ cup Chopped Cashews |
| ¼ cup Chopped Walnuts |
| 4 tsp Raisins |
INSTRUCTIONS:
- Preheat the oven to 180 degrees Celsius for about 15 minutes.
- Grease the muffin moulds and line with parchment paper.
- In a large mixing bowl, sieve together all dry ingredients; whole wheat flour, all purpose flour, baking powder and baking soda.
- In another bowl, cream together butter, salt and sugar until light & fluffy (beat using a beater or a whisker).
- Now add milk and dry ingredients mixture to it.
- Mix well until evenly combined using a spatula.
- Add raisins, chopped cashews and walnuts to it and give it a final mix.
- Transfer the batter to the muffin moulds and fill each mould with batter ¾ full.
- Sprinkle some chopped cashews and walnuts over it.
- Bake it at 180 degrees celsius for 20-25 minutes or until muffins turn light golden brown.
- To check if these muffins are perfectly baked, insert a toothpick and it should come out clean.
- Let the muffins cool down in moulds or tin for 5 to 10 minutes and then demould.
PRO TIPS::
- Store in an airtight container for upto 1 week in the refrigerator or in a cool, dark place.
- Allow to thaw for about 20 minutes at room temperature and then microwave these muffins for 15 seconds before serving.
