Eating is Bliss

S pring rolls are a favorite appetizer for many people. Thisis classic snack. In Thai language it’s called “poh pia tod”, originally itsmake with spring roll sheet, sprouts, noodles, cabbage and some non veg. I eatvegetarian version in many Thai restaurant. Fresh colorful vegetable inside andthin crispy wrapper outside makes these rolls fun to eat. From 13th April songkran, traditional Thai New Year is started so I post this my second Thai songkran recipe.  Happy songkran!!  J .     Ingredients: 1.       Spring roll wrappers 2.       1 packet dried glassnoodles 3.       1 cup carrot shreddedor cut in small cube shape 4.       2 cups cabbageshredded 5.       1/2 cup mung beansprouts (Optional) 6.       2 green chili chopped 7.       1 teaspoon whitepepper powder 8.       1 tablespoon soy sauce 9.       1 tablespoon mushroomoyster sauce 10.   2 tablespoon oil 11.   Salt to taste 12.   Oil for deep frying 13.   1/2 cup water 14.   1 teaspoon corn starch Method: ·         Mix corn flour with1/2 cup water and keep aside. ·         Thawed spring roll wrappersand kept under a kitchen towel. ·         Soaked glass noodles 15minutes or until pliable and cut into 5 – 6 inch pieces. ·         Put 2 tablespoon oilin large pan. ·         Add carrot, beans, soysauce and oyster sauce mix well. ·         Add cabbage, chili,salt and pepper, stir fry until the bean sprouts start to soften up. ·         Add the noodles andstir just mix very well. Off the heat and allow the filling to cool completely. ·         Fill each rollwrappers with 2 tablespoon of filling. ·        Then fold the wrapperover the filling. Be sure to wrap up in the corner securely under the filling. ·         Roll tightly, brushthe edge of wrapper with little corn flour mixture and sealed the roll (SeePhotograph). ·         Place each spring rollseam side down; press it lightly to secure the end tip. ·         Arrange them largebaking sheet in single layer, make sure they don’t touch each other. ·          Than cover withkitchen towel. ·          Heat the oil and fryspring rolls until crispy and golden brown. ·          Cut and serve withtable sauce or chili sauce. Note: Toavoid deep-frying, arrange the spring rolls on a baking sheet and brush theoutsides thoroughly with oil. Bake them in a 190°c oven until crispy. Bakedspring rolls will not be golden brown like fried spring rolls and they losetheir crispiness sooner than their fried counterparts. But when fresh out ofthe oven, they’re crispy and delicious. For Store spring roll: Take a freezer containerand sprinkle the corn starch in bottom, arrange the spring rolls. Single layerthan cover with baking paper and repeat until all the spring rolls are in thecontainer. Store in freezer.      

Hi everybody, Hope you all had a wonderful day today -  Today being the  Tamil New year’s  day for Tamilians ,  Vishu  for Malyalees and  Baisaki  for  Punjabi’s  and  Bihu  for Assamese. I would take this opportunity to wish you all a very Happy and Prosperous New Year ahead….. Don’t wonder why am I posting a Bread recipe on a festival day, well of course, I did celebrate with a very light note, You have to be in India to get into the festive spirit that is what I think, I usually have somebody, friends of course to join me in all the festival celebrations.., today I had nobody, that was quite sad.., Anyway my kids enjoyed the food I made, I will post it on a later date… It was really a beautiful day, lots of sunshine, think of carrots and you feel very summary.., when I see carrots I think of those cute little rabbits.. few days back I had called my sis, her 7 year old son never speaks with anybody on phone, he dreads it so badly, to just make him talk to me, she said Ammajechi (that’s what all the kids call me at home!, I have little story for that, I will write about it someday) is really sad why don’t you cheer up her with some jokes.., he really got excited was that my luck, I really don’t know but enjoyed his jokes for at least 1/2 an hour, one of his jokes which he read in Chandamama was – Teacher : Kids tell me why should you eat Carrots ? Student : Sir, Because Carrots are good for eyes. Teacher : How do you know that carrots are good for eyes ? student : Because Sir, Have you ever seen a Rabbit wearing Glasses , Hope you liked it too.., that book was my favourite when I was a kid, and he reads it, isn’t it amazing that book still is running but only a bit thinner I suppose so I was informed. Coming back to the recipe.., as I usually bake a bread every week for my son particularly as he like to take sandwich in his lunch box, and he loves these home made breads. especially when you know if I allow him to eat Nutella, that is what he enjoyed the whole week. He said the bread so soft and fantastic. Here is how I made it…, First of all as it was late in the evening, I was a bit worried about the dough rising so I decided I will bake this in my Bread Machine, so I started with all the procedures for the bread machine, but the end I did not want to bake it in there, I had never tried this out as I had only baked around 4 times in the machine.., I was scared that interrupting it would destroy my bread, so I just used it until the second rising, then switched off the machine, took it out slowly and placed it in my loaf tin, The bread was quite big, I think it was weighing 1250 gms or more. If you plan to bake this BM, watch out that it might touch the top. But, to my astonishment it turned out very well you can see for yourself. CARROT AND RAISIN SWEET BREAD INGREDIENTS: 350 gms Allinsons Whole meal strong Bread flour 250 gms Allinsons Oat mill Bread flour 2 tsp Instant yeast 115 gms light Brown Sugar 221 gms Grated Carrots  1/4 cup Raisins 1/4 cup oil 1tsp salt 4 tbsp Milk powder 3/4 th Cup + 2 tbsp water METHOD: Set the Bread Machine to sweet Bread mode. Combine flours, salt and milk powder well together, either sieve them together or mix by hand.  Pour water and oil  into the loaf tin (Bread machine)  Then add  carrots, Next add the flour on top of it covering the water. Then make a little dent or hole in the flour, here add the yeast. close the lid and start the process, After mixing, it makes a sound allowing us to add more ingredients here I added Raisins and close the lid again. It starts its process again,  Meanwhile preheat the oven to Gas Mark 5/190 degrees, Keep a bowl of water underneath the rack. I allowed the Bread Machine to completely its second rising process, then I switched of the machine, took out the raised dough and placed it on to the Baking Loaf tin. Left it on the counter for 15 to 20 minutes covered just to make sure it will come back its shape again. I also covered the loaf tin with a aluminium foil loosely but fixed it to the tin well enough so it does not come off. Then Put the tin into the middle rack and reduce the oven temperature to Gas Mark 4/180 degrees, I usually bake my breads around this temperature, (as i am still not able understand my oven so make sure you know your oven) Covering with the foil ensures that the bread doesn’t have a dark colour on the top because sugar in the bread tends to make the bread change the crust into a darker colour. Bake for 45 to 50 minutes, to ensure the bread has baked to perfection after 40 minutes take out the foil and insert a long skewer into it, If it comes out clean then your bread has done, other wise leave it for an other 10 minutes and check again, if the skewer comes out clean your bread is done. Take the bread out and leave it on the wire rack, after 5 minutes, turn over the loaf out of the tin on to the wire rack, leave it on its side or totally upside down. This helps in bread from having a soggy  base and further cooking, Leave the bread to cool completely before you slice the bread. When the bread is still warm, it will still be in its baking process. If you are going to bake by hand… In a large bowl, First take yeast, a tsp of sugar and 2 tbsp of water and leave it for sometime, when it bubbles up, add Oil and then add the combined flours (which is already combined with salt + sugar + Milk powder)., Then add the grated carrots and 1/2 cup of water and start mixing it with the help of a strong spatula, then keep adding the water until it is well combined. The dough might be a bit sticky use your Atta Grinder or food processor to knead the dough. Or use your hand and knead the dough, as the dough might be sticky, dip your palm into the flour now and then and knead again. Oil a bowl and place the dough and cover it with a cling film, after its first rise, punch down the dough then add the raisins and knead it into the dough, don’t knead it too hard and spoil the air formed in it. shape the dough in the loaf tin and proceed with baking as above.  This bread was especially baked for Monthly mingle of Kalyani’s, she had asked us to use Carrots and Raisins as the challenge.., Hope she likes it and you too.., Try out and tell me if you liked it.., If you have any other variations do tell me I would like to try it out… I am also linking this to  Healthy morsels – Pregnancy by 4 bloggers Snacks recipes by my easy to cook recipes Divya’s Showcase – your lunch box Sumee’s Breakfast ideas – Bon Viviant #3 Sumee’s – Bake fest #6 started by Vardhini Srav’s spring seasonal foods  Kalyani’s CWS – Oats started by Priya and also this bread is Yeastspotted!!

Hi everybody, It’s wonderful to say hello to you all, this post has been pending from 29th of March!, weather has changed drastically and so my days too.., The lovely wonderful summer just disappeared and cold has set in again.., which isn’t very nice at all..,  again with hopes and fingers crossed am waiting for the summer to set in.  will it.. ?.have to wait and see…. Coming to this recipe.., A few months back I had made something similar but with a savoury recipe.., I will try to post it soon.., and when Gayatri announced Chocolate coronets for Eggless Baking Group , I knew I could do the Bread as I had already made once,  but was wondering about the filling.., but, I made this lovely chocolate custard which was very delicious if only you like dark chocolate.. You must be wondering why am I saying dark chocolate ?, My kids loved the bread and the chocolate custard too.., but to say it in their own words ” Mum, this one is very tasty just like a shop bought one, but it could have been more sweeter you should not have used dark chocolate…, they said it was very chocolate y.. so you can use semi sweet chocolate which might be more delicious for kids. But they say that Dark chocolates are good for health than the semi sweet chocolates, I really don’t know too much about it. Anyways.., it was all gone within a day, I had to restrict my kids from eating them as I had not taken photos!!,   lets come back to this recipe… EGGLESS CHOCOLATE CORONETS Recipe adapted from : cooking with dog INGREDIENTS: Makes 12 coronets 300 grms White Bread Flour  2 tbsp Raw Sugar 1/2 tsp salt 1 tbsp Dry Milk powder 1 and 1/2 tsp Dry yeast 2 tbsp luke warm water 1 Cup water 40 grams Cornflour water roux  30 grams Butter CHOCOLATE CUSTARD 5 tbsp Sugar 2 tbsp Cake flour 4 tbsp Corn starch 2 tbsp Cocoa Powder 200 ml Milk 100 ml Double Cream 60 gms Dark Chocolate 1 tsp Liquid Glucose For the Coronet Moulds: Chart paper measuring 12.5 cm x 12.5 cm – 12 Nos Foil measuring 15cm x15 cm – 12 nos. Stapler METHOD: In a bowl dissolve Instant yeast in  2 tbsp of luke warm water with a tsp of sugar and leave it aside for 5 minutes Meanwhile In a large bowl take the remaining sugar, flour, milk powder and salt, Mix well combined to this add the dissolved instant yeast and cornflour water roux. Combine well enough, now start adding water to make it into a dough Spread the dough a little bit then add the butter until it is well incorporated**. The dough is super soft now, keep it in a oiled bowl and cover it with a cling film until it is double in size. It might take 1 to 1 and 1/2 hour depending upon the temperature. You all remember I think 2 weeks back we had a wonderful summer, and to my astonishment the dough rose within an hour. Meanwhile while the dough was rising… Lets make the Chocolate custard…. In a bowl take cake flour, sugar, cocoa and corn starch and mix well together with the help of a sieve. Warm the milk about 40 seconds in MW/ luke warm then add all the above ingredients and blend well together without any lumps then strain this mixture into a bowl. Switch on the stove and start boiling add double cream and continuously keep stirring as it will start to thicken, Once it becomes thick take it off the stove and keep aside. To this immediately add chopped butter and mix until well incorporated. Next add grated chocolate and tsp of Glucose combine well until smooth. Transfer this into a bowl and cover it with a cling film or a sheet,  that is the cover must touch the custard  not the top of the bowl this is prevent the custard forming a skin and set it in a bowl of Ice cubes or refrigerate. until needed. Meanwhile your bread would have risen. Let’s make the Coronets now…. To check that the bread has risen, coat  your finger in  flour and poke your finger into the bread dough if the hole you made doesn’t close back then it is well risen and you can go to your next process. otherwise leave it for some more time until well risen. Preheat the oven to Gas Mark 5/180 degrees just before 1/2 an hour and a bowl of hot water in the base. On a floured surface put the risen dough and punch it down, (punching means don’t give a hard one, just press it down so the air is released but handle the dough gently). I weighed the dough it weighed 540 gms and then I divided the dough into 45gms each and made 12 Coronets. When you are making each one of them cover the rest of the dough in a tea towel. If you are using coronet moulds grease them with butter, as I did not use moulds and made my own with foil, I did not grease them. Roll each ball into a long strip, make one side thinner and thicker towards the other end. Starting from the tapering end, press the thinner portion at that end and start twisting it around the mould and pinch it inside, pressing to close that end. Leave it on a grease proof paper and cover it again. I made 6 at a time, while I was making the first 6, I kept the other half of the dough in a box and kept it in the fridge, as I had made only 6 moulds. Once all of them are done, cover it and leave it for an other 20 to 30 minutes depending upon the temperature, giving time for the coronets to rise again. Give a milk wash. Place the coronets in the middle rack and bake for about 15 to 20 minutes depending upon your oven or until it is Golden in colour. Remove the Coronets on to the wire rack, give 5 to 10 minutes and gently remove the coronets from the mould until it cools down. It can be stored in a air tight container until needed. Let’s Assemble the Coronets now: Fill the Chocolate custard in a piping bag or a plastic bag, If using a plastic bag cut of at the corner making a hole. Squeeze the chocolate custard into the coronets until it is completely full. Repeat for all the other coronets Serve it with a warm cup of coffee, milk or tea. Let’s  make our own mould : cut the craft sheet and aluminium foil to the measurements as said above, draw a line in the middle of the paper that is a diagonal line, turn the sheet into a cone shape keeping it as the middle point and complete it and  cut of the top into a circle, and staple the meeting point or the overlapping point. Now take the Aluminium foil, and roll the crafted coronet mould into it completely, and fold in the extra portion at the top end into the inside of the mould and the squeeze the overlapping sheet into the mould. Now your coronets are ready to rock !!. My Tips: **Use a food processor, I do not have a food processor but these days I use my wet grinder which has a atta kneader (for kneading chapati dough), which acts as my food processor, as I suffer from pain in my shoulders, it is very difficult for me to knead dough for bread, so this is my method for kneading the dough. I take it out and knead it a bit more in hand just for my own satisfaction. I used liquid Glucose, so it wouldn’t become too hard, I used extra corn flour for substituting eggs, the chocolate custard was not too hard or not too soft, it maintained its shape. I would like to thank Gayatri for being patient with me.., and for this wonderful opportunity to bake these.. This is also yeast spotted ….

This week’s Wednesday with Donna Hay recipe is Gaye’s choice – Beef Burgers !  Recipe can be found here. As I am sure, I will mention this again and again until after Passover, I am clearing out the house and not buying any new food, other than necessary fruits and vegetables  and milk.  This will get in the way of some of my groups but I have pledged to do my best, and I plan to do that. I had chopped turkey so my beef burger is really a turkey burger.  I was in trouble again with the call for buns.  Since hubby has celiac, we do not have any hamburger buns, in the house and buying them, just for me, would be a waste.  So, my turkey burgers are nude. Despite this, we were happy with these tasty burgers and finished them all up, quickly.  They were nice and thick and hubby kept telling me to press them down to be flatter.  I did not listen, as you can probably see.  The caramelized onions and tomatoes were to go on the bun with the burger so I served them, this way. To see what Kayte , Gaye and Margaret did with these burgers, please visit them.   Cook Like A Star

Passover (Pesach) is a holiday that brings about some funny and interesting experiences.  Over the years, we have stored, in our memories, happenings of the holidays and the week before. I am not sure, you will see the humor, in these because, the Passover mentality stands alone. I will start this with a cute little scenario from last night.  Yesterday, I put up huge pots of soup to be on hand throughout the holiday.  Figuring out the size containers was a challenge.  I had bought a new set, a few weeks ago, to make sure, I had enough.  When I started filling up the size designated for soup, I quickly filled these up, not even getting to the second pot. My hubby reminded me that I had another box, packed away, so I went looking and found two brand new sets of containers.  I opened one and started again, putting away the soup.  I was thrilled to have this forgotten set to help me out, until I used all these up, as well. Now, with the cooking just starting, all I have is lots of small containers to put everything.  My choice, open that last box or get by with plastic bags.   This is the dilemma to laugh at.  Either, I have too many or too few.  Which should it be? I used to be driven when Pesach was coming closer.  I made the decision to have an attitude change.  Instead of looking at each job as a chore, I would look at it as a labor of love.  It worked.  I feel little pressure, these days.  I do understand why many do feel it, though.  My kids are adults so I don’t have little ones crawling around my feet or needing a meal or a bath.  As a free agent, I picked my own time to do what was necessary. This morning, rather than jumping into cooking, I organized my kitchen and after an hour’s work, went in to cook and it felt good.  You would love the recipe hunting that goes on.  I take out all my Pesach cook books and check some online Passover sites.  I line up all the recipes and choose what is realistic to make.  Then I do whatever, I can to prepare. Defrost meat for a few meals to be made ahead of time. Chop and fry onions and peppers.  Store in refrigerator to be taken out when necessary.  It seems to me that happens a lot.  I buy few spices for the holiday so I am often using fried onions to give some flavor to the dishes. Take out all bowls and pots that are going to be needed as well as knives, spoons, peelers, etc. Set up work surfaces.   Do big shoppings to eliminate the need to run to the store every hour.  (Spell check is telling me that there is no such word as shoppings.  It also insists there is no such word as blogger.) Have you ever typed up a recipe and when you turn spell check on, you see red lines, all over your masterpiece.  I have.  Usually, none of the words are typed incorrectly.  It is the failing of spell check that does not know  that there are foodies and bloggers. It is interesting, I don’t grade my students’ papers with red pen because of the glaring appearance the paper has.  The kids feel deflated before they even read the comments on the page which are most likely, positive. That is how I feel when I use spell check and it kind of tells me, I can’t spell.  Of course, I can spell.  I used to win all the Spelling Bees.  What is wrong with it?  Brings back memories of my childhood and those spelling bees, standing there, so afraid, I would miss a word.  Where was the confidence, I should have? I am wandering.  Let’s leave this here and I will hopefully continue it.  I didn’t get to the stories, I was talking about.

S ummer is here with all its powerfull heat, and we continuously using AC to stay cool. All we need is a freezer, some fruit or juice or ice cream and a good imagination to come upwith some real winners, Popsicles alwaysappealed to me. I really try to hold onto the warm summer days for as long as Ican and enjoy soaking them up to their fullest. This usually includes partakingin warm weather treats like ice cream, lemonade, and most importantly,popsicles. I find them to be the perfect summertime treat: fruity, refreshing,and not heavy, something you can easily eat two to three times a day.During these hot summer month, I want my son to be able to enjoy a home madepopsicles treat. I make my own healthy popsicles out of yogurt, berries, and banana. And the result?  Everyone loved them. Ingredients: 1.       2cups plain yogurt 2.       2cup milk 3.       1banana 4.       1cup blueberries 5.       1cup mix red berries (strawberries, raspberries, red berries) 6.       Sugaras required Method: 1.       Putyogurt, milk, sugar and banana in blender. Bland until very smooth. 2.       Dividethis mixture in three part than in one part add blue berries and one another partadd mix red berries and again bland them. 3.       Pourblue berries mixture into Popsicle mold and freeze for 30 minutes. 4.       After30 minute add second white mixture in popsicles than again set them in frozen. 5.       Nowpour red mixture in those molds. Close them with the sticks. 6.       Freezepops for several hours or until hard. 7.       Enjoyany time J . Note: * Youcan get creative use mini baking tins or paper cup to make ur own popsicles molds. *  This is one of thoserecipes that u can truly make ur own.  * Please feel free to change this recipe as much as you’d like.   * U can useany kind of yogurt, sweetener, and fruit that u like.

For one week, a year, maybe two, if it lasts that long, we eat horseradish made by me.  I look forward to this.  It is so delicious and much better than the bottled stuff.  It is easy to make if you use a food processor. Since we buy horseradish roots for Passover and the stores have plenty of them, this is the perfect time to make this, for us. Homemade Horseradish Ingredients: 1 small horseradish root, peeled 1/2 large raw beet (you can use a small – I had a large one), peeled 1/4 teaspoon salt 1 1/2 teaspoons sugar 1/4 cup lemon juice Method: Place beet and horseradish root into blender, cut into pieces that fit into the opening. Using the separate blade for chopping and run until you see everything has blended.  You will still small separate pieces but the two vegetables are now as one. Place in bowl or container and add salt, sugar and lemon juice.  Mix together and keep in refrigerator until you are ready to use it. It is delicious with gefilte fish.

I am leaving this recipe which was posted in Bizzy Bakes, a few days ago.  It got so many views that I thought, it should be shared.  My present to you because I appreciate each and every one of you. There are a few staples of Passover and they are called potatoes, potatoes, and potatoes.  Then you look again and you see egg, eggs, eggs and onions.  Everything else, in my opinion, is secondary.  As a result, I have already made several potato recipes and I love them.  Yep, I am a potato fan. This recipe probably is like a knish filling made in a muffin tin.  It makes nice individual size servings which would be loved by any child or adult. Knish in a Cup Ingredients:  1 tablespoon olive oil 3 cups mashed potatoes (4 large potatoes) 2 eggs 3/4 cup potato starch salt and pepper to taste 3/4 cup onions, chopped 3/4 cup red pepper, chopped small 3/4 cup carrots, chopped small. Method: Preheat oven to375 degrees. Mix mashed potatoes with eggs, potato starch, salt & pepper. In a large skillet, , in olive oil, fry vegetables for about 5 minutes until softened.  Add veggies to mashed potato mixture.   Mix thoroughly by hand. Using 1/4 cup measure, scoop the mixture into a muffin tin.  Fill as many cupcake tins, as necessary. Place in 375 degree oven and bake 20 – 25 minutes or until slightly browned.

Ii was my birthday………Actually I had planned to give this give Away on my birthday…But i was bit busy with lots of work….and as my hubby was at home that day we planned for a day out…and……….by the time i was suppose to finish my Eggless baking challenge(Chocolate cornets)…and it went on….so finally i deiced to announce this Give Away with the same Heading.now…. By the by my Birthday was on 28th of March….long back ..but still its fine…..as i deiced before i will not change the reason for the Give Away….. So coming to the give Away part…… This Give Away is sponsored by Jennifer from.. My Fresh Waterpearls Jennifer is a part of a online company called My Freshwater Pearls. As you can imagine they have a large variety of freshwater pearl jewelry. As an appreciation gift, and to introduce her(their) products to all, they love to give away their beautiful Simply Pure 8-9 mm freshwater Pearl Earrings. They come in different colors. Take your pick from: rose, purple, or white. You can check the colors as well as the earrings themselves at Visit Waterpearls give Away . This gift has a retail value of $27.98 + shipping. below is the sample picture… If you like to know more…..plzz .. Visit My Fresh Waterpearls Here are some rules to enter in to the Give Away ….. 1)Follow My Fresh Waterpearls on facebook(in their main page) 2)Follow My Fresh Waterpearls on Twitter(in their main page) 3) Visit My Fresh Waterpearls and let me know which Jewelry u liked the most and why( few words) 4)Give a hyper link of http://myfreshwaterpearls.com in your site(side bar of ur blog)(as I did) 5)Publish About this give Away in ur face book page to spread around…So that more friends can take part in this give Away(optional,,not compulsory) 6)Lastly Follow My blog publicly (if ur not following)and give a comment after completing all the above steps… . So now ur are done….next is my work….Once u have finished all the above steps i will be selecting 2 winner’s from ur comments….(Random selection). Here are some guidelines 1)Only bloggers (any kind of bloggers)can enter in to this Give Away,,,, 2) Starting from today ..the give Away closes on 30th of this month(April 2012) 3)Give only one comment stating everything(if not possible give different comment) 4)I will be announcing the winner with in a week from the date of closure of this Give Away..(i e 30th April 2012). 5) Any one from the world can enter in to this Give Away..(but need to full fill all the above steps..other wise they will not be qualified for this give away..) 6)Once the winner is announced, with in a weeks time they need to send their proper mailing address..fail to do so..the give away will be passed to the another winner… Hope All are exited to have one pair of above earring for your self or to gift some one who is ur near and dear……so be quick and enter in to the Give Away…..and try ur luck….Good Luck for all those who is willing to participate and win the Give away….. With love glitter-graphics.com

You must be wondering why I have given the name as wheat bran muffins because these muffins have more of wheat bran taste.., Nevertheless to say that they are the healthiest muffins, Consuming 25 gms of Wheat bran everyday per person will get all the sufficient RDA required. They were a bit moist but to tell you we enjoyed it… I basically made this recipe from kat from study food , she is basically a student and loves cooking and baking., she loves and tries all kinds of cuisines.., I was so surprised to see all her creations…, this recipe she has adapted from here but has tweaked it to her liking, she uses Peach juice, which I did not have and uses 1 egg which I have substituted.., I found this recipe to be quite a healthy one, which I could just grab for a good breakfast for my daughter with a glass of milk and apple, who doesn’t eat anything otherwise in the morning!., My twins took it school for their lunch box as an extra treat..  Here goes the recipe…, hope you like it and try it… EGGLESS BLUEBERRY & WHEAT BRAN MUFFINS Recipe source: study food Makes 12 INGREDIENTS: 1 and 1/4 Cup Whole meal Self Raising flour 1 and 1/4 Cup Wheat Bran  1 Cup Fresh Blueberries 1/4 tsp  pinch of salt 1/2 tsp Cinnamon 1/2 tsp Nutmeg 1/2 Cup Brown Sugar 1/4 Cup Honey 2 Banana 1/2 Cup Milk 1 tsp Baking Soda 4 tbsp Oil 1 tsp Vanilla Essence 1 tbsp Flax seed powder + 3 tbsp water METHOD: Soak 1 tbsp of Flax seed powder with 3 tbsp of very warm water Preheat the oven to 180 degrees/ Gas Mark 4 Oil Muffin tins are use a paper liners as I have done.. Sift the flours, soda, salt, cinnamon, nutmeg and sugar., As the Bran is difficult to sift you will be left with bran when sifting just mix it with all the other dry ingredients throughly Next peel the bananas (I used medium sized ones) chop them then blend them in a food processor/ Mixie ( I used my Indian mixie) with the flax seed powder, then add milk, Oil and honey and blend them again add vanilla essence well combined – so your wet ingredients are ready. In a large bowl take all the dry ingredients make a well in the middle pour the wet ingredients into it and fold the flour into it until everything is completely incorporated into it then add the blue berries and fold in. If you find it the batter very thick keep adding  a tbsp of water to it.n (I added around 2 tbsp warm water). Fill your Muffin tins with the batter and bake it for 25 to 30 minutes depending upon your oven temperature. A tooth pick inserted after 20 minutes will tell you if it done or you need to leave it for few more minutes. Once well done take them out of the oven and cool them on a rack. Enjoy these healthy Muffins for a wonderful breakfast, I made these muffins for Taste and Create and also for Moms Crazy Cooking in which this month she featured Blue Berry Muffins