Water based Vanilla Muffins recipe

07 Oct Water based Vanilla Muffins recipe

Last Updated on August 12, 2021 by blessmyfoodbypayal

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

1. Firstly grease the muffin moulds and switch on the oven for preheating @170°C for 10 minutes.
2. Take a bowl and add jaggery after grating it. You can use the powdered jaggery instead.
3. Add oil and water.
4. Whisk well so that jaggery dissolves completely. If using sugar, no need to dissolve the sugar. Just mix.
5. Once jaggery gets dissolved, add flour, baking soda, salt, vinegar and vanilla essence.
6. If using walnuts, toss them in a tsp of flour and add to the bowl.
7. Mix all well so that there remains no lumps in batter. But at the same time don’t over mix the batter.
8. With the help of a laddle, pour batter to moulds one by one till they are 3/4 filled.
9. Bake in the middle rack of oven with both the rods on @170°C for about 20 minutes or until muffins are properly baked.
10. Check their doneness by pricking a toothpick in one of the muffin. If toothpick comes out clean, means muffins are properly baked.
11. Let them cool and then invert. Muffins are ready.

Enjoy after drizzling chocolate or caramel or as it is.

NOTES

1. Can replace wheat flour with all Purpose flour (maida) or 50:50 both.
2. As already mentioned, jaggery can be replaced with sugar.
3. Jaggery should be completely dissolved but if using sugar, no compulsion of its complete dissolution. So sugar asks for less efforts. 🙂
4. Walnuts can be skipped or replaced with any other dry fruit of your choice or availability.
5. 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.
6. 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)

blessmyfoodbypayal

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Cake

Cuisine world

Ingredients

  

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

Instructions

 

• 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.

Notes

1. Can replace wheat flour with all Purpose flour (maida) or 50:50 both.
2. As already mentioned, jaggery can be replaced with sugar.
3. Jaggery should be completely dissolved but if using sugar, no compulsion of its complete dissolution. So sugar asks for less efforts. 🙂
4. Walnuts can be skipped or replaced with any other dry fruit of your choice or availability.
5. 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.
6. If baking a cake instead of muffins with the same batter, baking time will be more.

Keyword eggless muffins, vegan muffins, water based vanilla cake

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