Sunday, 21 April 2013

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

2 comments:

Thank you for stopping by. Your comments are valuable to me.

Sunday, 21 April 2013

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
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2 comments:

Thank you for stopping by. Your comments are valuable to me.