Geetha's Kitchen

Corn muffins are so perfect with a piping hot cup of tea, coffee, a bowl of hearty Chili or soup. The soup was ready - yummy leek-potato  where broccoli was substituted for the zucchini. I was so set on making corn muffins to go with it, but alas! there was not a sign of either butter or buttermilk in the fridge. Determined not to be stymied by the absence of the dairy duo, I decided to try out some substitutions. And ........ the muffins turned out fantastic! So here is the amended recipe. Soy, rice, or nut milk may be used. I am partial to muffins (rather than bread) as they are wonderfully crusty (no paper liners in the muffin tin), stay fresher longer, and no messy crumbly pieces to deal with either. 12 muffins or servings Ingredients: 1 cup Cornmeal 1 cup Unbleached flour 3 Tbsp Sugar 1 tsp Salt 1 Tbsp Baking Powder 1 cup Non-Dairy Milk, any type 3 Tbsp Oil 1 Tbsp Flax Seeds, ground fine 1/4 cup water Method: Preheat oven to 400...

Apple-Ginger Coffee Cake is very flavorful and satisfying whether served with a fresh pot of coffee, Pudina Chai or Masala Chai . It is one of my favorites to bake for a birthday celebration. Enjoy! Use any kind of baking/cooking apple such a Granny Smith, Pippin, Golden Delicious, or McIntosh. 24 pieces Nutrition Information: Each piece (1/24th of the recipe) contains: 125 Calories; 17.9 g Carbohydrates; 2.6 g Protein; 12.2 g Fat; 2 g Dietary Fiber Ingredients: 2 cups Whole Wheat Flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp Salt 1/2 cup Brown Sugar 1/4 cup oil 2 Tbsp ground Flax Seeds + 6 Tbsp water 1 tsp Vanilla 1 cup plain Yogurt 2 medium apples 2 Tbsp finely grated Fresh Ginger (Optional) 1/2 Lemon 1 tsp Cinnamon 1/8 tsp freshly grated Nutmeg Streusel Topping: 1/4 cup Whole Wheat Flour 1/4 cup brown sugar 1 tsp Cinnamon 1/2 cup dry Oatmeal 2 Tbsp Butter 1/2 cup walnuts, chopped Method: Preheat oven to 350 F. Oil or coat with oil spray a 9" x 13" baking pan. ...

After reading this post, I used ground up flax seeds as egg replacement and wow! it was the best batch of Chango Bars yet- somehow moister and chewier and altogether seriously yummy. And since there are no raw eggs, no worries about Salmonella poisoning either if you like eating the uncooked cookie dough :). I got a bag of whole flax seeds and give them a whirl in my coffee spice grinder as needed: one Tbsp flax seeds plus 2 Tbsp water for each egg called for in the recipe. I had been using cornstarch plus water for a long time but now that I have discovered flax seeds, I prefer that over the cornstarch since they add nutritive value too. While I was cutting out the eggs, I cut out the oil too from my first version of Chocolate Chango Bars without any adverse effects; so now we have a healthier (fat and cholesterol reduced) as well as a better tasting recipe. Ingredients: 1/2 cup Unsalted Butter, melted 2 cups Brown Sugar, loosely packed 3 Tbsp Flax seeds, ground plus 1/2 cup wat...