Vegetarian muffin

Tomorrow will be my grandma’s 16th day prayers and I am sitting wondering how did the time fly so fast. Everything seems to be moving at a lightning speed nowadays. Sometimes I wonder are we having too much on our plate that we find it impossible to live moment by moment like how we used to when we were little. It’s a food for thought…

Anyway, I am digressing. For the 16th day prayers, I decided to make some cakes and muffin and it all has to be eggless vegetarian dishes. This eggless muffin is moist and fluff – I loved it. The portion is quite huge in my opinion. That’s because I didn’t have a smaller muffin pan 😉

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1 1/4 cup buttermilk
  • 1 tsp vanilla essence
  1. Preheat oven to 190 degrees Celcius.
  2. Sift together flour, baking powder, 1/2 tsp cinnamon and salt into a large mixing bowl. Add sugar.
  3. Cut in the butter with 2 knives until the mixture resembles coarse crumbs.
  4. Reserve 1/2 cup of this crumb mixture.
  5. Add the remaining 1/2 tsp cinnamon to the remaining crumb mixture.
  6. Dissolve the baking soda in the buttermilk and add to the crumb mixture, stirring until the dry ingredients are well moistened. Add vanilla essence.
  7. Scoop the batter into the prepared muffin pan and sprinkle with the reserved crumb mixture.
  8. Bake for 35 minutes or until the muffin is lightly browned on top.
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