I heard quite a few times from my blogger friends on baking without butter and egg. I always wondered how can one make cakes without these two key ingredients. This time I tried to find the answer myself by baking muffins without either butter or egg. To my surprise, they turned out to be quite satisfying, still having the fluffiness like normal muffins. Must admit, missed the flavour of butter in the muffins, which otherwise were pretty good. Hope the eggless bakes would be a nice option for vegetarians or vegans who do not want to remain deprived of the baking wonders.
Ingredients for 6 pieces :
- Sunflower or Peanut oil – 1 tbspoon + extra for oiling (if using)
- Plain flour – 125 gm.
- Baking soda – ½ teaspoon
- Salt – ¼ teaspoon
- Raw sugar/brown sugar – 110 gm.
- Dried fig (chopped) – 45 gm.
- Almonds (chopped) – 55 gm.
- Water – 100 ml.
- Almond extract – ½ teaspoon
- Chopped almond to decorate – 1 tbspoon
Oil 6 cup muffin tin with sunflower oil, or line it with muffin paper liners.
Sift the flour, baking soda and salt into a mixing bowl, then add the raw sugar and stir together.
In a separate bowl, mix the figs, almonds and sunflower oil together, then stir in the water and almond extract.
Add the fruit and nut mixture to the flour mixture and gently stir together. Do not over stir – it is fine for it to be a little lumpy.
Divide the batter evenly between the 6 cups in the muffin tin (they should be about 2/3 full), then sprinkle over the remaining chopped almonds to decorate.
Transfer to a preheated oven, 190ºC/375ºF, and bake for 25 minutes, or until risen and golden.
Remove the muffins from the oven and serve warm, or place them on a wire rack to cool.