Tutti Frutti Mini Muffins - Whole Wheat & Eggless

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 10-12 mins
Servings: yields 24 mini muffins

Yummy!!

Tutti Frutti Mini Muffins

 Ingredients: 

Dry Ingredients:

• Wheat Flour / Atta - 1 cup
• Baking soda - 1/2 tsp
• Salt - a pinch

Wet Ingredients:

• Sugar-  1/2 cup
• Water, Warmed - 3/4 cup
• Olive Oil - 3 tbsp
• Vanilla extract - 1 tsp
• Lemon juice - 1/2 tbsp

Other Ingredients: 

• Tutti Frutti - 1/2 cup
• Wheat flour - 1-2 tsp 
• Oil spray / oil - for greasing

 Method: 

1. Pre heat oven to 350 F for 10 mins
2. Grease the muffin tray (I used mini muffin tray) and keep it ready
   
3. In a sieve, add the wheat flour, Baking soda and a pinch of salt
   
4. Sieve the dry ingredients into a wide plate/bowl
   
5. In another bowl, add the warm water, sugar and mix well using whisk till the sugar gets dissolved
   
6. Add in Vanilla extract, olive oil and lemon juice to it and mix well
   
7. Add 1-2 tsp of wheat flour to the tutti frutti and mix well so it gets uniformly dusted (this step is to prevent sinking of the fruit pieces while baking)
   
   
   
   
8. Add the sieved flour into the wet mixture and mix well till combined
   
9. Add the tutti frutti into the batter and mix gently
   
   
   
   
10. Spoon the batter into muffin cups; fill only 3/4 th of the cup (Since I used 24 cup mini muffin tray, I used 1/2 tbsp spoon to fill in the batter)
    
11. Bake in the preheated oven for 9-12 mins or until its done (can be checked by using tooth pick method); if using medium / large muffin tray, baking time will vary
12. Once its done, remove from the oven and allow to cool for 5 mins
    
13. Then transfer the muffins from the tray to cooling rack
    
14. Serve warm!
    
    
    
    

Lemon flavoured Aval Upma

Category: Aval/Poha Recipes
Preparation Time: 5 mins
Cooking Time: 10 mins
Servings: For 2 persons

• 

  Lemon-Aval Upma

Ingredients:

• Aval / Poha (Thick variety) - 2 cups 
• Oil - 1 tsp 
• Mustard seeds - 1/2 tsp 
• Channa dhal - 1 tsp 
• Raw Peanuts - 1 tbsp 
• Curry leaves - few 
• Red chilly - 1 no 
• Green chilly, slitted - 1 no 
• Ginger, chopped - 1/2 inch piece 
• Carrot grated - 2-3 tbsp (Optional) 
• Asafoetida - a pinch 
• Turmeric powder - 1/4 tsp 
• Lemon - 1/2 a lemon / to taste 
• Coriander leaves, finely chopped - 1 tbsp 
• Salt - to taste

Method:

1. Wash Aval (Thick Aval) once and soak in water for 3-5 mins till it become little soft but not mushy; then drain the water and keep aside 
   
2. Heat oil in a pan,  add mustard seeds, followed by peanuts, channa dhal; Oncethe peanuts and dhal become golden brown, add curry leaves
   
3. Add the red chilly, asafoetida, fry for few secs
4. Add the green chilly and ginger, saute for a min in medium flame
   
5. Add the grated carrot and saute till the raw smell goes off
   
   
   
6. Add turmeric powder and required salt, mix well
7. Add the aval (soaked & drained) to it and mix gently
   
    
8. Simmer the flame and keep covered for 1-2 mins
   
9. Once it gets well blended with the tadka, switch off the flame then add the lemon juice, mix well
   
10. Garnish with coriander leaves
    
11. If needed we can also add chopped veggies to it for more filling version