26 September 2010

Cocoberry Muffins (Eggless)

Here's another batch of eggless muffins, adapted from my Eggless Double Choc Chip recipe.
Why is it called Cocoberry? Because I threw in coconut and cranberries into the batter. 

I'm beginning to really like this eggless recipe. It's so so so so so quick and easy, and the fact that it's cholesterol-free is a real plus!



Alright, enough 'talking'. Here's the recipe:


The Wet Stuff:
125ml milk
50ml oil
1/2 tsp vanilla extract
1/4 tsp almond essence (optional)


The Dry Stuff:
110g flour
1 tsp baking powder
1/2 tsp baking soda
50g white sugar
20g brown sugar
2 tbs desiccated coconut (or to preference)
30-40g dried cranberries (or raisins)
30g nuts (I used sliced almonds)


1 - Combine wet stuff.
2 - Combine dry stuff.
3 - Pour wet stuff into dry stuff, and mix till just combined. Batter will be lumpy. Do not overmix. 
4 - Pour into muffin cups or liners.
5 - Bake for 190 degC for 13-15 min till done. 


Tip: 
If you like your muffins with soft tops, cool them on a wire rack with a tea towel over them. Cooling them the usual way in the open will give you firmer, crusty tops. 





13 comments:

DG said...

Agree with you, this kind of recipe is so simple & easy to get it done. Your new version looks good too and I like to see the dome part on the muffin.

Meghan @ Domestic Sugar said...

Looks good, and very simple!

Hearty Bakes said...

Love your wholesome healthy muffins!

Yummy Koh said...

Hmmm ... looks interesting. Never try eggless cakes before - a healthy choice.

LimeCake said...

this might be the first eggless muffin i've seen. it looks delicious!

Zoe said...

This eggless muffin looks very moist. Must try making this one day.

hanushi said...

Thanks for the tip on how to cool the muffins, will try it next time I make muffins...

Your muffins looks very delicious!! :)

sherly said...

Hi Nel, giving this eggless recipe another shot. Still did the full cup (no weighing machine here) but reduced the baking soda as you recommended. No dried fruits, instead i use diced choco blocks, 3 heaps tbsp of coconut, and ditched the vanilla essence.

And dear baker, these cocolate muffins of mine behave exceedingly well this time round. YAY!!
thank you thank you thank ou.

So what do i substitute the eggs with, next time a recipe calls for one?

NEL, the batter baker said...

Sherly,
You can either:

1 - Omit the egg and reduce the dry ingredients, so you still get about the same wet to dry ratio. If you remember the consistency that you got with this batch you made, that's what you should get. A friend of mine makes muffins without any recipe. She just adds the dry stuff and wet stuff till she gets the consistency she wants, and it turns out well every time! Takes some practice I guess.

2 - Replace the egg with about the same amount of yoghurt or sour cream. Even mashed bananas or apple sauce. I have not tried this, but I've read many times that this is possible. Worth a shot! Let me know how it goes if you try this?

Thanks for visiting, Sherly :)

sherly said...

yogurt, hmm.. I will try when this batch is gone :)

i wonder if i want to make more (and bigger) muffins (thinking of baking for xmas) besides adding more flour, do i need to add the baking soda and baking powder too?

NEL, the batter baker said...

Sherly,
To make a bigger batch, just multiply all the ingredients by the same factor. All proportions should remain the same. The only thing that will probably change is the baking time. Bigger muffins will take a longer time to be done. Testing doneness is the same - when a toothpick inserted in the centre comes out clean (or with just a few dry crumbs), it's done!

If you find that the bigger ones tend to burn outside but the insides are still not quite done, try dropping the temperature a notch (which may mean that it may take a few more minutes to be done).

Hope this helps.
Good luck with your mega muffins :)

sherly said...

Hey Nel,

Just to report my experiment this morning, using your recipe above to make a savory scone.

Reduced the sugar to only 2 tsp, same qty of flour & milk. Instead of 50ml oil, i maybe used 60ml (i remember your advice of paying attention to the texture ;). instead of coconut & berries, I used crumbled feta cheese and bacon (again quantity is guided by feelings). Seasoned with 1.5 tsp of dijon mustard & black pepper.

I'm happy to report your recipe works well for savory scones too :) Just that it's not as brown as I'd like it to be, maybe I need to brush it with some egg yolk? or maybe we're too greedy to wait!

but still, muchos gracias Nel! please create more recipes that's easy peazy like this.

NEL, the batter baker said...

Hi Sherly,
So glad to hear that this turned out well for you. Interesting, though, that you managed to make scones out of a muffin recipe. Who would have thought... You're getting good at improvising! Makings of a true baker...

Yes, the eggwash makes a big difference. Without it, the scones will look pale and underbaked. But with a swipe of eggwash or milk, it's like a total makeover! You'll see next time when you try it with eggwash/milk.
Cheers!

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