Friday, November 2, 2012

Apple and Raisin muffins

The last couple of weeks have been terribly boring when it came to cooking. When it was time to cook, I would just blank out and never know what to make. There are days when I am not stocked with too many vegetables, but this was not one of those times. I had a fridge full of vegetables, but I just couldn't think of what I want to do with it.

apple muffin

TH was down with a viral fever and then my son had some gastric problem, and I was making the basic khichdi and raita for many days. Knowing me, I would have been waiting to make something more interesting now that they are doing fine, but it just wasn't working out. Even my new oven was waiting patiently for me to get out of the rut and do something.

For me, my kitchen is where I can constructively get rid of whatever is bothering me and it helps clear up my head. When I am low, upset or even mad at someone, I need to go make something that takes up my time and energy and the result is a calmer me and usually, a very tasty, elaborate meal ! So, it scares me when I don't feel like cooking, because that is a sign of something seriously wrong.

apple and raisin muffin

I hope to get my mojo back soon. Will leave you with these deliciously soft eggless apple and raisin muffins that I made from Madhuram's blog. My son and his friend loved it and I'm hoping this gets me back in the groove.

Apple and raisin muffins

Adapted from Madhuram's eggless cooking

What you need -

1/2 - 3/4 cup milk
1/2 sugar
1/2 cup raisins
1 cup grated apples (I used 2 apples)
1/4 cup butter
a pinch of ground cinnamon
2 cups maida / APF
1 tsp baking soda
3/4 cup chopped walnuts

What you do with it -

Take 1/2 cup milk in a pan, add the sugar, grated apples, raisins, butter and the ground cinnamon
Keep it on a flame and stir till it starts thickening. Should take about 8-10 mins
Take it off the heat and allow it to cool
In a bowl, sieve the flour and the baking soda and add it to the cooled apple mixture
If the batter is too thick, add the remaining milk and mix well to get it to the right consistency
Pre-heat the oven to about 180 C and line a muffin pan with the paper cupcake moulds
Pour in the batter upto 3/4th level and sprinkle come chopped walnut pieces over it
Bake at 180 for 12-15 mins
These muffins are extremely soft and best when hot

3 comments:

Gauri said...

Hey! I thought u were travelling so dint get to catch up with you online. I so want you to get ur mojo back :), the oven needs to be used to its full potential!!
Love those soft n very very inviting muffins..

Hima bindu said...

wow.. yummmm.. beautiful clicks :)

Prathima Rao said...

So soft & delicious Arch!!! Nicely presented too :)

Prathima Rao
Prats Corner

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