Nuts Muffin with Cashew Almond ~ Eggless

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Finally I got stumped with I, though I had shortlisted Irish Soda Bread, I was running short of time to make it. And I had to share dish that was saved up for later. Well I was hoping I would manage all the alphabets. I should have worked little harder, I never expected things to get hectic at the last moment. 
I was out of stock for most things for baking and for the last three days, trying hard to shop. Somehow with traffic being so heavy, I couldn’t stop by. That resulted in many of the planned dishes not being done yet. Still the Irish Soda Bread is a mix with wheat flour and all purpose flour. I think I will try to bake it during the weekend and share it again.
Meanwhile enjoy these delicious muffins that have nuts powder along with the nuts for bites.

Nuts Muffin

Flour – 3/4 cup
Corn Flour – 2 tbsp
Cashew Almond Powder – 2 tbsp
Icing Sugar – 3/4 cup
Baking Soda – 1 tsp
Baking powder – 1/2 tsp
Condensed Milk – 2 tbsp
Cashews, Almonds, roughly chopped – 1/2 cup

Curds/ Yogurt – 1/2 cup
Extra Virgin Olive Oil – 2 tbsp
Butter – 2 tsp
Milk – 1 – 2 tbsp / as required
Vanilla Essence – ½ tsp

Muffin Liners – 6 nos

How to make the muffins:

Line the muffin moulds with the liners and keep it aside.

Sift the dry ingredients in a bowl.

Toss the nuts with a tsp of flour and keep it aside.

Melt the butter, beat the curds. Add the butter, olive oil and curds to the dry ingredients.

Add the chopped nuts and combine everything well. Add milk as required to make the batter loose.

Using a spoon into the mould.

Gently mix in well. Don’t beat at this stage.

Pre heat the oven at 185 degree C.

Bake at 185 degree C for 35 – 40 minutes.

Use a toothpick to see if the muffins are done. Insert the stick in the center and if it comes out clean, it’s done.

Once the full time is done, allow it to cool in the oven for 5 mins, then remove and cool outside for a while.

This joins my Cake Mela as well.


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Nuts Muffin with Cashew Almond ~ Eggless
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