Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

8 Grilled Vegetarian/Vegan Delights

Yum

A compilation of eight Vegetarian/Vegan grill recipes.



I am bringing to you a Tempting Tuesday post with lots of color and vibrance today. This post is a compilation of eight of my favorite recipes that involve grilling. Late summer is the perfect time to bring out the grill and char those beautiful summer vegetables and produce and make a healthy vibrant meal.

So what are you waiting for? Go ahead and bring out that grill!

Vegetarian Souvlaki Rolls [Vegan option available]


Greek flavored grilled vegetables and a zingy yogurt sauce, rolled in your favorite bread.  I highly recommend a garlic naan bread. Just the colors in this dish will brighten up your day. Use vegan yogurt to make the recipe vegan.

How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com


Grilled Cauliflower Summer Bowls [Vegan]


A vibrant summer bowl of spicy grilled Cauliflower, chewy Black Rice, fresh vibrant summer salad all tossed with a mint coriander oil. Rainbow in a bowl!

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com


Grilled Vegetable Open Sandwich [Vegan]


Grilled Summer vegetables over a bed of mashed ripe avocado on a slice of crusty sourdough bread. Perfect for healthy mornings!

vegan grilled summer vegetable open sandwich


Corn Tomato Bharta [Vegan]


Pureed sweet summer tomatoes and sweet corn simmer along with aromatics and spices to make a delicious curry. Serve it up hot with roti, naan or rice.



Grilled Eggplant and Coriander Hummus Rolls [Vegan]


There is no way we are talking about grilling and skipping the eggplant. Thinly sliced eggplant is grilled and rolled with coriander (cilantro) hummus to make finger licking rolls.

How to make grilled aubergine or brinjal hummus rolls at www.oneteaspoonoflife.com


Grilled Vegetable Open Sandwich [Vegan option available]


Two crusty chunks of rye bread, a generous helping of creamy tartar sauce and the hero - a garlic and chilli marinated slab of Paneer that is grilled to perfection. Oh ya and lettuce too. That's what is in this Grilled Paneer Sub Sandwich. Replace the Paneer with Tofu to make the recipe vegan.

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com


Instant Paneer Tikka [Vegan option available]


Paneer, Capsicum and Tomato coated in an instant marinade of spices and grilled to make a quick weekday snack. This Paneer Tikka is perfect for the lunch box too. Replace the Paneer with Tofu to make the recipe vegan.

instant quick paneer tikka masala grilled capsicum pepper tomato spices


Bean and Grilled Veggie Burger with Coriander Cashew Sauce [Vegan]


Vegan burger with a patty made from grilled vegetables and red kidney beans and topped with a sauce made from coriander and cashews.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


If you liked this, you may also like:




ten vegan Indian curries


Read more ...

Grilled Vegetable Open Sandwich Recipe

Yum

Grilled Summer vegetables over a bed of mashed ripe avocado on a slice of crusty sourdough bread. Vegan and healthy open Sandwich!

vegan grilled summer vegetable open sandwich

This post is neither inspired by some past incident, my childhood or the weather. This Grilled Vegetable Open Sandwich came into being solely because of 2 things - the awesome Sourdough bread and the soft ripe Avocado. 

I get super excited when I find a ripe avocado. I never miss a chance to pick it up. I buy it first and then think of where I can use it. The sourdough is a different story. I was in training for 2 days last week ( hence, I missed posting on Friday) at a hotel. And the hotel's bakery had this amazing looking selection of breads. That is where I picked up this extremely crusty loaf. Crusty bread and ripe avocado, in my head it had to be an open sandwich.

vegan grilled summer vegetable open sandwich


There isn't much to hide from in this Sandwich, so it is important you use the best ingredients you can. You can select the veggies you want to grill based on what's available and what you love to eat. I grilled yellow capsicum, red capsicum, broccoli and zucchini. It made my sandwich look vibrant and inviting. The peppers added a nice sweetness to the otherwise savory sandwich. And broccoli, aah, I love grilled broccoli to eat just like that with some salt sprinkled. So I made some extra. The grilled veggies can be used in tacos, burritos and rolls too, so if you have leftovers, it takes care of another meal. 

vegan grilled summer vegetable open sandwich


vegan grilled summer vegetable open sandwich


To grill the veggies, I sliced them long and drizzled a little extra virgin olive oil, the good kind, and coated the veggies. Sprinkled salt and pepper, and grilled them in the oven for 20 minutes or until my peppers blistered and browned slightly. If the day is fine, go ahead and use your outdoor grill. This Sandwich is also perfect to assemble at picnics or campfires as far as you have the veggies grilled or a place to grill them on site.

The bread was so good, I really did nothing to it. Just sliced it. To add flavor to the bread, you can toast it with butter or rub it with smashed garlic. I kept the avocado simple too, just a squeeze of line, a pinch of salt and pepper. Sometimes, simple is good.  

vegan grilled summer vegetable open sandwich


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


---------------------------------------------------------------------------------------------------------------------------


Grilled Vegetable Open Sandwich Recipe


vegan grilled summer vegetable open sandwichGrilled summer vegetables and mashed ripe avocado layered on crusty sourdough bread slice. Vegan open sandwich recipe.

Recipe Type:  Sandwich
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Serves 2

Ingredients:


6 slices Sourdough Bread
1 ripe Avocado
1 cup Broccoli florets
0.5 Yellow Capsicum
0.5 Red Capsicum
1 small Zucchini
1 Tbsp Extra Virgin Olive Oil
1 tsp Lime Juice
Salt to taste
Pepper to taste

Method:


1. Slice the capcisum and zucchini into bite sized pieces.
2. Place them in a bowl and add the olive oil, salt and pepper. Mix well.
3. Lay on a baking sheet and grill in the oven on high for 15-20 minutes until the veggies are slightly charred.
4. Mash the avocado with the lime juice and a pinch of salt.
5. Spread the avocado the sourdough slice and top with grilled veggies. Serve immediately.



If you liked this, you may also like:

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com
Grilled Cauliflower Bowl

How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com
Vegetable Souvlaki Rolls
Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich
Bruschetta Duo


Read more ...

Millet Lemon Rice | Samai Chitranna

Yum

South Indian style Lemon Rice made with little millets or samai.

Indian style lemon rice made with little millets

I've newly discovered my love for millet - those ancient grains.

Off late I have been trying to eat healthier at night. My best friend lost a lot of weight by just avoiding eating rice at night, and I am inspired. I decided to give it a try. Although I'm not much of a rice person, there are nights when all I want is some rice and curry for dinner, you know, comfort food. Especially when I've been stressed out at work and the night is unusually chilly, which it kinda is with the monsoons setting in. In my bid to avoid rice, I've found a best friend in millet. 

Millet are the best replacement for rice, they taste like rice and they cook like rice. They just are smaller in size, more like broken rice. And right now, they are a rage.

Indian style lemon rice made with little millets

Indian style lemon rice made with little millets

With an entire society reeling with obesity and health issues, everyone is trying to eat healthy, organic, seasonal and local. And millet have gained a large following thanks to that. They are also very nutritious and full of fiber. There are several varieties of millet available with Foxtail millet and Little millet being the closest to rice (according to me). They can also easily replace Quinoa in a recipe, they are much cheaper than quinoa, and close to its nutritional value. Millets are also gluten free. You can read more about millet here.

Now, to my recipe - Millet Lemon Rice. Lemon rice is a very common and popular way to use leftover rice in South India. I have replaced the rice with little millet in my recipe. Just like the regular Lemon Rice is best made with a day old rice, millet lemon rice is best made with cooled cooked millet, preferably a day old. I used half day old millet and it turned out perfect. To cook millet either follow the directions on the packet or cook it the same way you would cook rice. I cooked mine in the pressure cooker, you can cook it in a pan on the stove top or in a rice cooker. 

While tempering the lemon rice, you can add peanuts or cashew nuts to add crunch to the dish. You can also skip the onions and capsicum and just make it plain. 

Millet Lemon Rice can be served as breakfast or meal. It is easy to carry in a lunch box. It can be accompanied with Indian Pickle, Raita or crispy fried papads.

Indian style lemon rice made with little millets

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


--------------------------------------------------------------------------------------------------------------------------


Millet Lemon Rice


Indian style lemon rice made with little milletsLittle millets or Samai are cooked and tossed in a tempering of mustard seeds, lentils, curry leaves, turmeric powder and lime juice. This is the perfect way to use left over millets.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     40 minutes
Total time:     70 minutes
Yield:                Serves 2

Ingredients:


0.75 cup uncooked Little Millet or 3 cups cooked Little Millet
1.5 cup Water
3 tsp Oil
1 Onion
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Hing)
1 Tbsp Chana Dal (Optional)
8-10 Curry leaves
0.5 tsp Turmeric Powder
1 Lime
0.5 tsp Sugar
0.5 Capsicum
Salt to taste

Method:


1. If using uncooked millets, soak them in water for 30-45 minutes. You can soak them overnight as well.
2. Drain out the water and pressure cook with 2 cups of water and a pinch of salt until done (2-3 whistles). If you don't have a pressure cooker, just cook it the same way you cook rice.
3. Fluff it with a fork and keep aside to cool. Lemon rice works best with a day old millet, so you can prep this a day in advance.
4. Heat oil in a pan and add mustard seeds.
5. Once the mustard seeds splutter, add the chana dal. Allow it to brown slightly.
6. Add the curry leaves and chopped green chillies.
7. Add finely chopped onion. Saute until the onions are browned.
8. Now add roughly chopped capsicum and saute for 3-4 minutes. You can add Cashews or peanuts too.
9. Add the turmeric powder, salt and juice of half lime. Mix well.
10. Add the millet and mix well.
11. Now as per taste, add in more lime juice, sugar and salt.
12. Garnish with the chopped coriander leaves.
13. Serve hot with raita.


If you liked this, you may also like:

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
Ghee Rice

Raw Mango Rice
How to make methi rice recipe at www.oneteaspoonoflife.com How to make Fenugreek Pilaf recipe How to make Methi Pulao recipe at One Teaspoon Of Life
Methi Rice



Read more ...

10 Savory Vegetarian/Vegan Breakfasts ready in under 30 minutes

Yum

A compilation of ten easy to make vegetarian / vegan breakfasts that can be made in under 30 minutes from scratch!



Do you love breakfast? Or are you one of those people who just wants to be done with it cause every scientific article calls it the most important meal of the day? 

I am definitely the breakfast lover category. If you are in the same category, welcome my friend!! 

If not, why is it that you would rather skip this meal - crunched for time? not hungry in the morning? don't have good breakfast options? I'm here to solve some of these problems for you through this teeny weeny post. I am also forever crunched for time, you see while I love breakfast, I am not an early riser and most of my morning is spent scrambling to get ready to catch my bus to office. I give myself exactly 60 minutes from wake up to run for bus. Also, I am absolutely against cereal for breakfast, I believe it is just sugar. So it is always a savory breakfast for me. I have hence, compiled a short list of 10 breakfasts that you can make in under 30 minutes for those busy mornings. Also, a few of them can be prepped the previous night or even, prepared the previous night. Just reheat and enjoy in the morning.

1) Churmuri Soosla [Vegan]


Churmuri Soosla is a stir fry made from salted puffed rice (not the cereal), onions, tomatoes and turmeric.  It is then topped with lime juice and roasted gram powder. This makes for a very good after school snack or evening tea time snack too.

susla oggarne murmura kadle puri puffed rice breakfast vegan


2)  Bread Upma [Vegan]


My favorite way to use up old bread is to stir fry it with spices, onion and tomato. You can make this bread upma with fresh bread as well. Quick and easy recipe.



3) Tomato Omelet [Vegan] 


Omelet always means Eggs, except in this case. Tomato omelet is made from chickpea flour or besan. Add lots of tomato to it and some spices for taste. Pour them onto a hot pan and cook them just like you would cook an omelet. Serve it with bread or eat it just like that, the choice is yours.


4) Wheat Dosa | Savory Wholewheat Pancakes [Vegan]


This one is very similar to the Tomato Omelet above, but this Dosa is made with whole wheat flour or atta instead of chickpea flour. Serve this with some coconut chutney or sambar in pure South Indian style.

savory wholewheat pancake goduma dosa godi dosai vegan indian breakfast

5) Breakfast Bruschetta [Vegan]


If you love bread for breakfast, you will love this bruschetta. One is a classic bruschetta with onions and tomatoes while the other is a take on avocado toast with avocados and green olives.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

6) Chutney Sandwich [Vegan Option Available]


My favorite picnic breakfast of all times - bread with one slice smeared with butter and another with a simple coriander-coconut chutney. Use vegan butter to make it vegan or just skip the butter. The chutney can be prepared the previous night if you want to cut down on time in the morning. Make the sandwiches when you plan to eat them to avoid a soggy mess.

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

7) Vegan Zucchini Frittata [Vegan]


Frittatas can be vegan too! Try out this vegan frittata made with chickpea flour or besan and baby zucchinis for added health. Load it up with your favorite veggies to make it healthier.

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

8) Beetroot Chickpea Pancake [Vegan]


This is just a different take on the tomato omelet mentioned above. Here the tart tomatoes are replaced with sweet grated beet roots that add that wonderful pink hue to the pancakes. For a quicker breakfast prep in the morning, grate the beet root the previous night and save time.

How to make vegan beetroot besan dosa beetroot paratha recipe at www.oneteaspoonoflife.com

9) Instant Ragi Dosa  [Vegan Option Available]


Instant Ragi Dosa is a very healthy breakfast option as it uses finger millet or ragi flour. Ragi is rich in nutrients and very good for healthy. Ragi flour is mixed with fine semolina or cream of wheat with spices, onions and herbs to make a very runny batter. he only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan. 

How to make instant ragi dosa or finger millet crepe at www.oneteaspoonoflife.com

10) Instant Rava Dosa [Vegan Option Available] 


Again, this is very similar to the Instant Ragi Dosa, but made with rice flour. A popular breakfast in Bangalore, this recipe will teach you how to make it at home with a lot less oil. The only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.

how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


Read more ...

Battalu Kadabu Recipe | Steamed Rice Cups [Video Recipe]

Yum

Steamed bowl shaped dumplings made from rice semolina. Vegan and gluten free!

Steamed cups made from rice semolina

Does Breakfast excite you? Are you a cereal from a box person or someone who likes to cook an elaborate first meal of the day? Or a mix of both?

I believe I am a mix of both. There are days when I prefer just bread butter or a simple Coriander Chutney Sandwich, and there are others where I like to put in my love and effort into my favorite meal of the day. Especially on weekends. And this "Battalu Kadabu" has usually been on my weekend breakfast menu, because I believed it took time to make it, until now. I made this on a weekday and actually timed it. And it took me 50 minutes from start to finish to make this and it fed 4 people. And I believe I even ended up taking 50 minutes because I attempted to shoot a video while cooking it. But I don't believe I will make this on a weekday again because I never have that much time to spare on a regular weekday morning, but I definitely don't mind eating them.

Steamed cups made from rice semolina

So what is this Battalu Kadabu. "Battalu" means bowl in Kannada and "Kadabu" is usually a steamed dumpling. So this dumpling is called so cause it is shaped like a bowl. I learnt this recipe from my mother in law.  It took me a few tries to get it right. 

This dumpling is made with rice semolina. It can also be made with rice flour, but I prefer the rice semolina version that I am sharing. Rice semolina is cooked in boiling water to make the dough. The dough should be slightly sticky and pliable. It should not crumble, if you want to shape the kadabus. If you are struggling to shape it like a bowl, just shape them like little discs. The taste will not differ with the shape.

I love this Battalu Kadabu because it is light. It does not fill me up to the brim and make me sluggish all day. It is vegan and gluten free. Serve it warm with a good spicy coconut chutney like this tondekai chutney made from ivy gourds or heerekai sippe chutney made from ridge gourd. If you are not vegan, fill up these rice cups with some golden ghee, it is delicious.

Steamed cups made from rice semolina

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




---------------------------------------------------------------------------------------------------------------------------


Battalu Kadabu


Steamed cups made from rice semolinaSteamed dumpling made of rice semolina (rava), eaten as a breakfast in Mangalore along with Ghee and coconut Chutney.

Recipe Type:  Breakfast
Cuisine:          South Indian / Mangalorean
Prep Time:     5 minutes
Cook time:     50 minutes
Yield:              28-30

Ingredients:


2 cups Rice Semolina (Akki Tari)
4 cups Water
0.5 tsp Salt
2 Tbsp desiccated Coconut
2 tsp Oil (to grease steamer)

Method:


1. Heat the water in a kadhai or deep pan.
2. Add the salt and coconut. Allow the water to come to a rolling boil.
3. Slowly add the rice semolina while stirring continuously to avoid forming lumps.
4. Keep stirring and cook it until everything comes together as one mass. This may take 5-6 minutes.
5. Remove from heat onto a dry plate and allow it to cool slightly.
6. Knead it for 3-4 mins, if it feels dry, add a little water and knead.
7. Pull out a small lemon sized ball and flatten it. Using your fingers make a small depression in the center and continue to gently press the edges to make a bowl shape. See video for reference.
8. If you are struggling to make the shape, just flatten them into little discs.
9. Grease the steamer plate.
10. Place them in a steamer and steam for 5-7 mins
11. Enjoy it while its hot with some spicy coconut chutney.


Steamed cups made from rice semolina


If you liked this, you may also like:

Paddu - Dumpling made with fermented rice and urad dal
Paddu

How to make MTR style instant rava idli at www.oneteaspoonoflife.com
Rava Idli
how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com
Rava Dosa
Read more ...

Eggless Blueberry Muffin Recipe [Video Recipe]

Yum

This is the ONLY recipe you will ever need for Eggless Blueberry Muffins! Moist, dense and basically just perfect, these Blueberry muffins will win over your loved ones.


Eggless Blueberry Muffins with streusel topping



Eggless Blueberry Muffins with streusel topping


These Blueberry Muffins got voted Number 1!!! Seriously!! By my biggest food critic, my sister.

I've got a perfect sister. Don't get me wrong, I'm not calling her perfect (after all only one of us can be perfect, and I'm the "one"), but that she plays her part of being the older sister perfectly. When we were younger, the 5 year age gap between us seemed so wide. I annoyed her incessantly -  I followed her around, I copied her all the time. I had to have the exact same dress she bought. I loved using her stuff. I basically just wanted to be her. Then we moved to a phase where I think neither could stand the other very long - we had millions of wars, some could pass off as world wars. And then overnight, we became the best of friends. Just like that. We knew what the other was thinking, we did not even have to finish our sentences. The age gap seems non existent now. 

Back to the perfect sister bit - she smothers me with love, she's always been protective but she's also annoyingly critical. So when she ate these Blueberry Muffins and she ranked number 1 on her list of favorite baked desserts, I was super excited. And I knew I had to share it with you guys. Wouldn't you want to try my number ONE Blueberry Muffins?

Eggless Blueberry Muffins with streusel topping


And it is the perfect season for these muffins. Spring is in the air, the freshest and plumpest of the berries are making their way to the markets.

This isn't really a new recipe. I actually made these muffins for the first time 5 years ago and then for some reason, never made it again. I've had it on the blog for the past 5 years with sad little photos that did not make justice to the deliciousness of these Blueberry Muffins. Back then I had used canned blueberries as I could not find fresh ones. But this time it was all fresh fruit in my muffins. I have to say, the fresh ones triumph over the canned ones any day. I got these wonderful berries for a steal at Namdhari's Fresh. They were on sale for almost half the price. So if you are based in Bangalore, check out your closest outlet and they may still be available at that price. 


Eggless Blueberry Muffins with streusel topping

These muffins are vegetarian and are baked without using egg or egg replacer, yet they were moist and perfectly dense, just as muffins are meant to be. I topped these muffins with a simple streusel made from butter, vanilla, white and brown sugar which is totally optional but definitely recommended. 

Also, in the video recipe, you will see a small difference in color in the wet ingredient mix, this is because I made these muffins twice, once with melted butter and once with oil. And I kinda messed up a part of my video when I made them with butter, so I had to re-shoot that part of the video when I remade the muffins with oil. You can use either butter or oil, but I highly recommend butter, as it adds more richness to the muffins.

Psst... Want to know what else made it to Gee's list? This Persian Love Cake and then the Almond brownies.

Eggless Blueberry Muffins with streusel topping


One of my pics from 5 years ago

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





---------------------------------------------------------------------------------------------------------------------------

Blueberry Muffin


Eggless Blueberry Muffins with streusel toppingEggless Blueberry muffins made using fresh blueberries and wholewheat flour. Streusel topped Blueberry muffins.

Recipe Type:  Dessert / Breakfast
Cuisine:          International
Prep Time:     20 minutes
Cook time:     25 minutes
Yield:              12


Ingredients:


0.75 cup Blueberries (about 80 gms)
0.75 cup All Purpose Flour (about 100 gms)
0.75 cup Whole wheat flour (about 100 gms)
0.75 cup Milk powder or Dairy whitener (about 80 gms)
0.75 cup Powdered sugar (about 100 gms)
75 gms Butter
1.25 cups Milk (about 125-150 ml)
2 tsp Baking powder (about 8 gms)
0.5 tsp Baking soda
1 tsp Vanilla extract
1 tbsp Apple Cider Vinegar
0.25 tsp Salt 
3-4 tbsp Streusal topping


To make Streusal Topping:


2 tbsp Cold Butter
1.5 tbsp All purpose Flour
2 tsp Jaggery powder or Brown Sugar
1 tsp Powdered Sugar

Method:


1. Mix together all purpose flour, whole wheat flour, milk powder, salt, baking powder and baking soda until combined. You can sift these too.
2. Whisk together melted butter, vanilla extract and 0.5 cups milk until combined. Add the apple cider vinegar and mix well.
3. Add in half the dry ingredients and whisk until combined without any lumps.
4. Add in the remaining flour and milk and mix until you have a smooth batter.
5. Fold in the blueberries.
6. Line a muffin tray with paper liners.
7. Spoon the batter into the liners until they are 3/4th full.
8. If making the streusal, mix together cold butter, flour, brown sugar and powdered sugar with your fingers until it forms a coarse mixture like powdered cookies.
9. Sprinkle the muffins with about 0.5 tsp each.
10. Bake for 22-25 minutes in a preheated oven at 180 degree C
11. Serve warm.


P.S: This is a winner everywhere. It is a top post on IndiBlogger :)
Top post on IndiBlogger, the biggest community of Indian Bloggers

Eggless Blueberry Muffins with streusel topping


If you liked this, you may also like:


rose flavored almond ans semolina cake
Persian Love Cake

How to make eggless almond chocolate brownie recipe at www.oneteaspoonoflife.com
Almond Chocolate Brownies
Bangalore Iyengar bakery style honey cake
Honey Cake
Read more ...