Wednesday, April 08, 2015

Eggless Butterless Honey Muffins


Eggless Butterless Honey Muffins


Preparation time: 10 minutes
Baking time: 12 ~ 15 minutes
yield: 12 muffins

Dry Ingredients:
2 cups all-purpose flour / whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients:
1 cup milk
1/4 cup oil
1/4 cup honey & 1 tsp vanilla extract
1/4 cup pureed tofu or 1 egg

Eggless Butterless Honey Muffins

Method:
1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
2. In a large bowl, whisk together the dry ingredients.


3. In a another bowl, whisk together the milk, oil, honey, vanilla and pureed tofu.


4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until everything corporate together.




5. Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature or store it in zip lock bag for 3 day @ room temperature.




Eggless Butterless Honey Muffins

Preparation time: 10 minutes
Baking time: 12 ~ 15 minutes
yield: 12 muffins

Dry Ingredients:
2 cups all-purpose flour / whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Wet Ingredients:
1 cup milk
1/4 cup oil
1/4 cup honey & 1 tsp vanilla extract
1/4 cup pureed tofu or 1 egg

Method:
1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
2. In a large bowl, whisk together the dry ingredients.
3. In a another bowl, whisk together the milk, oil, honey, vanilla and pureed tofu.
4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until everything corporate together.
5. Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature or store it in zip lock bag for 3 day @ room temperature. 

(Recipe from Taste of Home)   www.sarasyummybites.com




18 comments:

Nivedhanams Sowmya said...

Delicious muffins..so perfect for lunchbox or breakfast

Suma Gandlur said...

I was paying more attention to the background than the muffins. Love everything blue there and the beaded coaster (if it is) in the first image. :)

Usha said...

Guilt free way to start the day with these egg less butter less honey muffins.

Harini-Jaya R said...

Using Tofu as an egg substitute has been on my mind forever now. Beautifully done!

Nalini's Kitchen said...

Yummy looking muffins, never used honey,using honey sounds interesting..

Pavani N said...

So moist & delicious looking honey muffins.

veena krishnakumar said...

I always wanted to bake honey cake and this looks lovely. Bookmarked

Srivalli said...

Very lovely colour to the muffins!

Varadas Kitchen said...

Using tofu as egg substitute is totally new to me. Very interesting.

Sandhya Ramakrishnan said...

I have not tried using tofu as an egg substitute. Should really try that sometime soon. Love the picture with the honey all around the muffin! Looks yummy.

Srividhya said...

Never tried tofu as an egg replacer. Will give it a try soon. Muffins looks great

Nivedhanams Sowmya said...

wow tempting muffins.. love the flavor of honey!!

sneha datar said...

Well done muffins with tofu instead of eggs, superb.

sneha datar said...

Well done muffins with tofu instead of eggs, superb.

Priya Srinivasan said...

I love tofu bakes, gives a nice texture to the final product!!! Muffins looks real spongy!! :)

Gayathri Kumar said...

Beautiful muffins Sara. They look so inviting...

Archana Potdar said...

Delicious muffins and now I am hungry. I want some of these you pics are making me crazy.

vaishali sabnani said...

Great muffins with tofu . They look very well tempting and well captured.