Water Muffins (No Eggs, No Butter, No Milk, No Condensed Milk) | Water based Vanilla Muffins with step wise pictorial and video recipe.
WHAT IS WATER IN MUFFINS ?
Pick up and look at any cake or muffins recipe.
You will find the use of milk, yoghurt, condensed milk and/or any fruit mash without which any cake recipe can’t even be imagined.
But in the present recipe, there’s no use of milk, yoghurt, condensed milk and fruit mash. This recipe is developed with water and it is something which may sound awkward to any baker.
But the fact is, there wasn’t even an iota of difference in the texture and taste of muffins made with water instead of all those mentioned wet ingredients. That’s why the recipe is named as water Muffins.
WHY WATER MUFFINS/CAKE ?
There could be different reasons to different people for trying the recipe this way.
One, idea of using water in a cake/muffin may intrudes and excites you to try something wholly new.
Secondly, you are vegan and out of non dairy milk, yoghurt or condensed milk.
And third, craving for something sweet at odd hours and our of milk/yoghurt or short of them.
In our case, that was the third situation. our litle niece visited lately and decided to stay with us. And she’s in the habit of cherishing something sweet at night before sleep.
Had no condensed milk, no yoghurt, no fruits but only milk, that too, not sufficient enough to make a full fledged cake. Really, we were in a very awkward situation but couldn’t explain to her.
And the irony was that she wanted to have only a cakey like stuff and no other dessert.
Thank Lord, water worked for us and she loved the muffins a lot.
And now onwards, this is not a recipe of compulsion for us, but of the choice too.
CAN CAKE BE MADE WITH SAME BATTER?
Answer to this question is : Yes, of course.
If wanna bake a cake because you want cake only or don’t have muffin moulds, you can comfortably go ahead.
There’s no change in the recipe at all. Just pour the batter in greased cake tin and bake.
Yes, baking time may vary between cake and muffins. Cake needs more time, probably between 30 to 40 minutes whereas muffins get ready under 20 minutes.
However no hard and fast rule to baking time and it varies depending upon oven to oven, because every oven is different.
All you need a perfectly baked cake/muffin and that can be visualised and toothpick test is ofcourse there to help.
IS IT A VEGAN RECIPE ?
100% yes because there’s no dairy product is used in this recipe.
What to say of dairy, even the plant based milk, yoghurt or condensed milk is not used. This recipe is made with water as a prime wet ingredient.
SERVING SUGGESTION
Though it tastes yum as it is, but when we ate it with liquid chocolate and caramel, their taste doubled.
Choice is yours.
Also see
- 3 ingredients chocolate muffins
- Chocolate Chips Muffins
- simple eggless vanilla sponge cake
- Click here for more eggless and vegan cake recipes.
Step wise pictorial recipe of water muffins
- Firstly grease the muffin moulds and switch on the oven for preheating @170°C for 10 minutes.
- Take a bowl and add jaggery after grating it. You can use the powdered jaggery instead.
- Add oil and water.
- Whisk well so that jaggery dissolves completely. If using sugar, no need to dissolve the sugar. Just mix.
- Once jaggery gets dissolved, add flour, baking soda, salt, vinegar and vanilla essence.
- If using walnuts, toss them in a tsp of flour and add to the bowl.
- Mix all well so that there remains no lumps in batter. But at the same time don’t over mix the batter.
- With the help of a laddle, pour batter to moulds one by one till they are 3/4 filled.
- Bake in the middle rack of oven with both the rods on @170°C for about 20 minutes or until muffins are properly baked.
- Check their doneness by pricking a toothpick in one of the muffin. If toothpick comes out clean, means muffins are properly baked.
- Let them cool and then invert. Muffins are ready.
Enjoy after drizzling chocolate or caramel or as it is.
NOTES
- Can replace wheat flour with all Purpose flour (maida) or 50:50 both.
- As already mentioned, jaggery can be replaced with sugar.
- Jaggery should be completely dissolved but if using sugar, no compulsion of its complete dissolution. So sugar asks for less efforts. 🙂
- Walnuts can be skipped or replaced with any other dry fruit of your choice or availability.
- Coating walnuts with flour prevent them from being sunk to bottom while baking. Not necessarily walnuts, but coat any of the dry fruit you are using.
- If baking a cake instead of muffins with the same batter, baking time will be more.
Water Muffins – recipe card
Water Muffins (No Eggs, No Butter, No Milk, No Condensed Milk)
Water Muffins (No Eggs, No Butter, No Milk, No Condensed Milk), as the name suggests, contain none of the dairy product or even vegan one and are made with water.
1 cup = 200ml
- 1.5 cup whole wheat flour
- 1 cup grated jaggery (or sugar)
- 1/4 cup oil (unflavored)
- 1 tsp Baking soda
- 1 tsp vanilla essence
- 1 tsp Vinegar
- Salt a pinch
- 2 tbsp walnuts (optional)
- 1 cup water @room temp.
ADDITIONAL INGREDIENTS
- 1 tsp flour (for dusting walnuts)
- Oil for greasing muffin moulds
- Firstly grease the muffin moulds and switch on the oven for preheating @170°C for 10 minutes.
- Take a bowl and add jaggery after grating it. You can use the powdered jaggery instead.
- Add oil and water.
- Whisk well so that jaggery dissolves completely. If using sugar, no need to dissolve the sugar. Just mix.
- Once jaggery gets dissolved, add flour, baking soda, salt, vinegar and vanilla essence.
- If using walnuts, toss them in a tsp of flour and add to the bowl.
- Mix all well so that there remains no lumps in batter. But at the same time don’t over mix the batter.
- With the help of a laddle, pour batter to moulds one by one till they are 3/4 filled.
- Bake in the middle rack of oven with both the rods on @170°C for about 20 minutes or until muffins are properly baked.
- Check their doneness by pricking a toothpick in one of the muffin. If toothpick comes out clean, means muffins are properly baked.
- Let them cool and then invert.
-
Enjoy after drizzling chocolate or caramel or as it is.
- Can replace wheat flour with all Purpose flour (maida) or 50:50 both.
- As already mentioned, jaggery can be replaced with sugar.
- Jaggery should be completely dissolved but if using sugar, no compulsion of its complete dissolution. So sugar asks for less efforts. 🙂
- Walnuts can be skipped or replaced with any other dry fruit of your choice or availability.
- Coating walnuts with flour prevent them from being sunk to bottom while baking. Not necessarily walnuts, but coat any of the dry fruit you are using.
- If baking a cake instead of muffins with the same batter, baking time will be more.
YOUTUBE
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Now, this is the muffin recipe I must try as so many of my workmates have some sort of allergies and some are vegan..! Pictures are so beautiful.
Gald you loved them. Thank you heaps
Never heard of water muffins but sounds interesting!! No Eggs, No Butter, No Milk, No Condensed Milk…Perfect for vegans…Looks like a delicious treat and I’m definitely giving this a try!!
Thank you so much
This is a great recipe for vegans and I am so happy that we don’t need any special ingredients to make this muffin. Love the muffin with jaggery and whole wheat.
Thank you so much
Water muffins sound perfect for me! made without eggs, and milk even better for us 🙂 will try this out for sure.
Thank you so much
Beautiful clicks. I often use vinegar, baking soda and water in my eggless muffins but never knew that they are called water muffins. As you said the texture comes out good.
Thank you so much
Wow!!! Unusual name and unique way of making muffins especially when you are out of milk, butter, yogurt etc. or are vegan. Loving this simple and delicious treat which all kids and adults will definitely love!
Thank you so much
Never heard about these water based muffins ever. It’s such an amazing idea. You have nailed it perfectly.
A must try recipe.
Thank you so much
Wow, I am seriously so intrigued to try this, especially after trying something similar with a cocoa cake and it coming out really well. Looks super soft and fluffy.
thank you heaps
I’m so surprised how light and fluffy they are. Perfect for my dairy sensitive belly.. I can’t wait to try these.
Thank you so much
This sounds like such an amazing muffin recipe! I would have never of thought that a muffins recipe could eliminate all wet ingredients and use only water. I have everything to make these and they will be going down this weekend. Thank you for sharing!
Glad you loved it. Thanks
Wow what a great recipe! Has awesome flavors, would definitely make again!
Thanks much
This is completely new to me and I can’t wait to try them! Perfect for my dairy-free daughter. She’s going to love them.
Thank you so much
I love that these are made with pantry staples!
Thank you
If there is a type of muffins that I haven’t tried yet, that would definitely be water muffins. And they look absolutely stunning!
Thanks a lot
Wow! I never thought of using only water to make muffins! I am amazed 🙂 and it’s easy to make
Thank you
Mind.Blown. Seriously – this is such an out-of-the-box idea! Who would’ve imagined that it would actually work?!? Well, I mean – obviously, you did lol. But still. What an incredible idea – and so many uses! Like how you suggested trying this as a cake instead of muffins next time! Thank you!
Thank you so much for your warm words of appreciation.
I am vegan but I have never heard of water muffins! They look delicious, healthy and easy to make!
Thank you