This recipe was given to me by my friend Sahana. Thanks Sahana, and a big big bear hug to you! Lou you for the recipe!
It turned out really amazing. I had a lot of inhibitions about eggless cakes. To begin with, I didn't think they rise enough. I used to think that they may not turn soft enough, or delicious enough. I couldn't be more mistaken. These cakes are very soft, if not as soft as the egg containing cakes. They are very very yummy too!
They did not need a lot of preparation either. It took me all of 30 minutes, including the baking time to complete my lovely muffins. The only problem is, they do not last long ;-)
The original recipe contained club soda instead of buttermilk. You can flip to the club soda if you wish.
This recipe makes for 6 muffins.
Ingredients
Once they are cooled, you may decorate them with buttercream, whipped cream or leave it plain. (They taste just as good if eaten plain, I can definitely vouch for it!)
It turned out really amazing. I had a lot of inhibitions about eggless cakes. To begin with, I didn't think they rise enough. I used to think that they may not turn soft enough, or delicious enough. I couldn't be more mistaken. These cakes are very soft, if not as soft as the egg containing cakes. They are very very yummy too!
They did not need a lot of preparation either. It took me all of 30 minutes, including the baking time to complete my lovely muffins. The only problem is, they do not last long ;-)
The original recipe contained club soda instead of buttermilk. You can flip to the club soda if you wish.
This recipe makes for 6 muffins.
Ingredients
- 50 g plain flour
- 1/4tsp + a pinch of baking powder
- 1/4tsp + a pinch of baking soda (soda bicarb)
- 100 ml condensed milk
- 1 tbsp butter
- 1 tbsp powdered sugar
- 50 ml buttermilk
- a pinch of salt (brings out all the wonderful flavors. Skip it if you are so inclined)
Line the muffin tray with paper cups and keep them aside. Preheat your oven to 180 degrees Centigrade.
Sieve the plain flour baking powder and baking soda together. Keep them aside.
Beat all the other ingredients together till well blended. Finally add the sieved plain flour and mix it lightly for ten to fifteen seconds only. (It is OK if some of the flour is in lumps than to overmix. The rising agents in this recipe are the baking powder and baking soda. If you overmix, they fail to raise the cake properly and you may end up with a hard muffin. That is why it is imperative that the last step takes only a few seconds.)
Pour the batter into the prepared muffin tray. Fill the paper cups about three fourths full with the batter.
Place the tray in the oven and shut the oven door slowly and carefully. DO NOT slam the oven door shut.
Bake at 180 degrees for fifteen minutes. Remove the tray from the oven and let the muffins cool a little. Remove the muffins from the tray and cool on a wire rack.
Once they are cooled, you may decorate them with buttercream, whipped cream or leave it plain. (They taste just as good if eaten plain, I can definitely vouch for it!)
Enjoy the cake of your efforts!
Happy Cooking!
:) yum!
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