Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

At our home we get the All Bran Buds and Flakes quite regularly. Each and every time there is this powdery cereal at the end that nobody wants to eat. So I started putting those last crumbs from every pack in a box. Just after 3 packs of cereal I had about 2 cups of cereal. I usually add it with my smoothies like this Fiber One Banana Smoothie. This time around I wanted to try a different recipe and was looking for some ideas and found this. I already have a super duper vegan blueberry muffin recipe and a whole wheat blueberry muffin recipe in this blog. I was deliberating whether to try another blueberry muffin recipe. Because I have so much success baking with bluberries I decided to give it a shot and the result was wholesome and hearty blueberry bran muffins that everybody gave two thumbs up.

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I love zucchini because it blends very well in any baking recipe. It’s like the chameleon of vegetables. Not only does it up the nutritional value without boasting its presence but also makes the baked goods moist. It especially pairs very well with chocolate, which I know from baking these zucchini recipes. So this chocolate chip zucchini muffin recipe is no exception and it was super delicious. I found the original recipe here and made some changes to make it egg free. It is a wholesome lunch box treat or an after school snack. I have no doubt that this muffin will make it to your kid’s favorite recipes list.

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I was not always adventurous when it came to trying new food. That’s the reason I never bought parsnips until recently. I bought it once 5 years back and did not like it that much. Although parsnip looks just like carrot, it has a unique smell and flavor which I didn’t appreciate then. Fast forward 5 years, I’m much better now. I’m drinking green smoothies and eating kale salad! So when I saw the parsnip muffin recipe here, I was curious and wanted to give it a shot.

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Happy New Year to all my beloved readers. I wish you all a joyful and peaceful year ahead. Today I’m going to blog about a moist, flavorful and decadent cupcake recipe. Do not expect anything healthy because it’s loaded with butter, sugar and calories. And that makes it absolutely delicious! Usually when I see a recipe I always think about the healthy modifications I can make but not for this one. I just let go everything and decided to bake and enjoy it as it is with respect to the fat and sugar content and white flour. I did use unsweetened applesauce and plain yogurt as egg substitutes. I also used cake flour instead of all-purpose flour.

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