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.