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    Home » Breakfast / Tiffins » Eggless Multigrain Muffins with Buttermilk

    Eggless Multigrain Muffins with Buttermilk

    Posted on September 26, 2015 · Last Updated on August 14, 2019 · By Srividhya G · 20 Comments

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    My friend and ex-colleague Tami used to bring these muffins for breakfast. I love them and got the recipe from her and used to prepare two big batches of it and freeze them individual zip lock bags. Every morning while packing my lunch I used grab the muffins from freezer for me and M. By the time we reach office it would have defrosted and will be perfect room temperature for us eat. Sometimes we might need to warm it up though. But having healthy homemade muffins in your freezer makes me feel good always. I think I forgot the recipe the moment I left Folsom. During this april month marathon, I wanted to try but lost the recipe. So pinged Tami and she posted it in her blog for me. :-) 

    EgglessMuffins1

    The original recipe calls for wheat bran and it uses 1 egg. But I went with multi grains. I bought a packet of 10 grain hot cereal. So used that for this recipe. It is a blend of wheat, rye, millet, oats, brown rice, barley, corn, soy beans, oat bran, flax seeds and triticale. These grains are good source of iron and fiber. And this time I used flax seed as egg replacer. 

    MuffinForCollage

    Flax Seed Egg Replacer:

    I followed minimalist baker and this is what I did too.

    • Flax seed – 1 tbsp
    • Water – 2 ½ tbsp

    Steps:

    • Ground the flax seed nicely.
    • Add the water to this mix and let it sit for 5 minutes. 

    And I used this mixture as my egg replacer.

    FlaxseedMix

    So here comes the muffin recipe,

    Dry Ingredients:

    • Multigrain cereal / wheat bran – 1 cup
    • Wheat flour – ⅔ cup
    • All purpose flour – ⅔ cup
    • Baking soda – 1.25 tsp
    • Salt – a pint
    • Raw or natural sugar – ½ cup (I used brown cane sugar)

    Wet Ingredients:

    • Buttermilk – 1-¼ cups
    • Unsweetened Apple sauce – ¼ cup
    • ⅛ teaspoon salt
    • Vanilla extract – 1 tsp
    • Oil – 1.5 tbsps (I used olive oil)
    • Egg replacer as mentioned above

    Steps:

    • Preheat the over to 350 degree F.
    • Meanwhile mix the dry ingredients except sugar.
    • Mix all the wet ingredients and using electric mixer whip them up for 2 minutes or until frothy. I used my hand mixer.

    MuffinWetnDryIngredient

    • Now slowly add the wet mixture to the dry one and mix well and make sure its all incorporated well. (There should not be any lumps)

    MuffinMix

    • Now pour this mixture in the muffins cups. Fill them unto ¾th level.

    MuffinsBeforeBaking

    • Bake them for unto 20 minutes. 

    BakedMuffins

    Cool them and serve them with fruits or freeze them for grab and go breakfast.

    EgglessMuffinsWithButtermilkEgglessMuffins

     

     

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

    [inlinkz_linkup id=533224 mode=1]

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    Filed Under: Breakfast / Tiffins, Eggless Cakes Tagged With: Blogging Marathon, breakfast, eggless muffins, Eggless Multigrain Muffins with Buttermilk, healthy muffins

    Reader Interactions

    Comments

    1. Pradnya says

      October 28, 2015 at 1:42 am

      goes in my list of to do items ASAP….nice writeup

      Reply
    2. Suma Gandlur says

      October 07, 2015 at 5:35 pm

      Those are one healthy batch of muffins.

      Reply
    3. harini says

      October 02, 2015 at 9:43 am

      I had also made these muffins and we totally fell in love with them.

      Reply
    4. Sneha datar says

      October 02, 2015 at 4:01 am

      Healthy and tempting muffins.

      Reply
    5. Pavani says

      September 30, 2015 at 5:05 pm

      Very nutritious and delicious muffin recipe.

      Reply
    6. usha says

      September 29, 2015 at 8:40 pm

      That is one healthy breakfast. Muffins have turned out perfect.

      Reply
    7. Sandhiya says

      September 29, 2015 at 6:19 am

      Healthy & delicious muffin, never tried muffin with buttermilk so far, Bookmarked,will try ..

      Reply
    8. Srivalli says

      September 28, 2015 at 4:53 am

      Fantastic muffins..I am sure it will be a great way to begin the day!

      Reply
    9. CHCooks says

      September 28, 2015 at 3:42 am

      These are looking awesome Vidhya :) And super healthy too! Good recipe :)

      Reply
      • Vidhya@VVK says

        September 28, 2015 at 7:09 am

        Thanks :-)

        Reply
    10. Chitra Jagadish says

      September 27, 2015 at 1:26 pm

      Wow Multigrain muffins – and completely agree with you Sri – great way to start the day with…. looks yummm and healthy…

      Reply
      • Vidhya@VVK says

        September 27, 2015 at 6:07 pm

        Thanks a lot Chitra.

        Reply
    11. Priya says

      September 27, 2015 at 3:13 am

      Dunno my previous comment is still available, anyhow, i dont bother to say how i love this muffins..

      Reply
    12. Priya says

      September 27, 2015 at 3:12 am

      Awesome and definitely my kind of muffins, seriously can munch few rite now.

      Reply
    13. Vaishali Sabnani says

      September 26, 2015 at 6:41 pm

      Thats a lovely breakfast ..using multigrain flour makes the muffins healthy too.

      Reply
    14. Traditionally Modern Food says

      September 26, 2015 at 6:02 pm

      I have baked Muffin with yogurt once and it was total flopshow.. It had after taste.. Should try again.. Muffins have turned out good..

      Reply
      • Vidhya@VVK says

        September 26, 2015 at 7:56 pm

        Give it a try pa with buttermilk.. It might work

        Reply
    15. kushigalu@gmail.com says

      September 26, 2015 at 4:12 pm

      Love this muffins with buttermilk. looks so soft and YUM

      Reply
      • Vidhya@VVK says

        September 26, 2015 at 7:57 pm

        Thanks a lot kushi.

        Reply
    16. cookingwithsapana says

      September 26, 2015 at 10:54 am

      Very healthy and delicious looking muffins.

      Reply

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