Eggless Lemon And Raisin Muffins

Brighten up your mornings with these healthy and delectable Egg-less Lemon and Raisin Muffins. These light and soft sweet treats are loaded with raisins and refreshing citrus flavors. Let me tell you that, apart from being delicious, these muffins are wholesome and guilt-free as the recipe is egg-less, butter-less and I have replaced refined sugar with jaggery and refined flour with whole wheat flour. Every bite of these muffins is a burst of lemon flavor coming from lemon juice and zest. With a very simple and easy-to-make recipe, a batch of these eggless lemon and raisin muffins takes just 35 minutes from scratch. Serve it at breakfast or enjoy them as tea time snack. These make a perfect kids party dessert or a picnic treat as well.

My son loves cakes, I mean all kids do like them. We all know that bakery products are laden with refined flour, sugar, and artificial flavors and do no good to children. So I bake such healthy mini cakes and muffins once in every 10 days and he enjoys them in his snack box or play-dates. Adding fruits and berries to bakes make them naturally flavoured and refreshing. Here I have added raisins, as my recent blood test revealed that I am anaemic. Raisins or dry grapes are rich in iron and Vitamin B complex, which help in treating anaemia. Apart from that, raisins are packed with several health benefits. They are high in potassium content which reduces blood pressure, They are rich in fibre, so aid in digestion and treat constipation. They are rich in calcium to keep our teeth and bones strong.

Lemon is a healthy fruit loaded with fibre and Vitamin C. Even its peels are nutritional powerhouses. One can just scrape the outer part of a lemon, called zest and use in salad dressings or in bakes and desserts. Another way of consuming lemon peels is to simply keep the lemons in the freezer. Once they are hard, just grate the entire lemon along with its skin and use it in your green tea, juice or your salads.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6

Ingredients: Measurements used 1 cup = 250 ml

• 1 cup whole wheat flour
• 1/2 cup jaggery
• 1/2 cup curd
• 1/4 cup oil
• 1/4 cup lemon juice
• 1/4 cup raisins ( i have used both black and golden raisins)
• 1/2 teaspoon baking powder
• 1 teaspoon lemon zest

Method:

1. Preheat the oven at 180 degrees Celsius for 15 minutes. Line the muffin tray with individual cupcake holders. Reserve 1 tablespoon wheat flour and sift the remaining in a mixing bowl. Mix the raisins with the reserved flour and set aside until use. Coating the raisins with flour, ensures that they do not sink to the bottom.

   2. In another bowl take yogurt. Add jaggery powder to it and whisk until it is smooth and the jaggery dissolves completely. Next, add lemon juice to it and mix well. Lastly, add oil and give a quick stir. Our wet ingredients are ready.

3. Add the wet ingredients to the flour and fold with a spatula. Do not over mix. Reserve teaspoon of the raisins for garnishing and add rest along with lemon zest and blend with the batter.

4. Using an ice cream scooper spoon out the batter into individual muffin holders. Fill the muffin liners to 3/4 max. Garnish the muffins with reserved raisins. Tap the muffin tray 2-3 times gently on the kitchen counter to release the air bubbles and transfer to a preheated oven. 

5. Bake the muffins for 22-25 minutes at 180 degrees Celsius. Insert a toothpick in the centre of the muffin to check for the doneness. If it comes out clean, the muffins are baked perfectly. If the toothpick comes out sticky, bake the muffins further for 5 minutes and repeat the check test.

 6. Allow the muffins to cool down on a wire rack before serving. The leftovers, if any can be stored at room temperature in an airtight container up to 2 days.

                          

                                

Recipe notes:

• You may replace raisins with chopped nuts, or berries.
• Do not skip the lemon zest, as it lends a refreshing flavor to the muffins.
• Coating the raisins with flour, ensures that they do not sink to the bottom.
• The muffins remain good at room temperature up to 2 days when stored in an airtight container.
• You can add the batter to a small cake pan and bake a cake instead of muffins.

Taking these healthy and flavorful lemon and raisin muffins to the #190th #FoodieMondayBlogHop with #MiniCakes as the theme for the week. The theme was suggested by Preethi Prasad who blogs at Preethicuisine.com . Do check out her space for some wonderful easy-to-make recipes. 

                                            

If you like the post or try out this recipe ever , feel free to drop a comment below this post. I would love to hear from you. Follow us on #Facebook  #Instagram ,  #Twitter, #Pinterest and #Google+  for more recipes and new updates. 

For more eggless butterless muffin recipes from this blog, check out the following

• Dates and Walnut Muffins

                                   

• Strawberry Muffins

                           

• Vegan Banana Muffins

                           

• Carrot Muffins

                            

• Pineapple Muffins

                            

• Choco Muffins

                            

• Orange Muffins

                            

• Red Lentil Oats Muffins