Oct 7, 2009

Eggless Apple - Raisin - Pecan Muffins

Some of you might have seen my previous post on Banana Nut Muffins. As I was baking them, at the spur of the moment, I decided to make an eggless muffin as my in laws don't eat eggs. I googled for a quick eggless recipe and came across Madhuram's wonderful website of all eggless recipes! So, I picked this recipe from the site - turned out great.

Thank you Madhuram for the wonderful recipe! Here's the original recipe - Madhurams's recipe - Eggless Apple Raisin Muffins

I did add Pecans too along with the other ingredients from the original recipes.

So, let's get started -

In a heavy bottom pan, grate 1 big red apple into long pieces. I did not peel the skin - its totally upto you if you want to!

Add all of these ingredients to the pan along with the apples -

Water - 1/4 cup
Brown and White sugar - 1/4 cup each
Raisins - the recipe says about 1/2 cup - but I just added about a big handful of raisins
Unsalted butter - 1 stick - 1/4 cup
Cinnamon and Nutmeg - a pinch each if you have - I did not add this as I did not have it and besides my in laws are not big cinnamon lovers in muffins.

Now, move this pan to the stove and bring it all to a boil. Make sure you keep stirring it as you don't want stuff to stick to the bottom of the pan. 


While that is boiling, in another small mixing bowl, add these ingredients below -

All purpose flour - 2 cups
1 tsp of baking soda
1 cup of chopped pecans or walnuts or any other nuts you prefer.

Mix well and set aside.


Back to the boiling apple mixture. It kind of gets a semi liquid consistency - all the water from the apples get mixed in with the other good stuff.


Here it is all done boiling - now, let this cool for a little time. At least until its lukewarm and not hot!


When the apple mixture is cooled down, add the dry flour mix little at a time and mix well. 


More mixing...


Madhuram had mentioned this in her recipe and I thought too that it was definetely needed -  after I mixed all the wet and dry ingredients, the dry took over all the wetness and the whole thing began to look a little too thick and dry. So, there goes in about 1/2 cup of milk in there just enough to kind of loosen it up to muffin batter consistency.


Now, scoop them with a spatula and fill paper lined muffin pan to about 3/4 of the paper cups.


 Oh yeah - forgot to tell you to preheat the oven to 350F. Now, move these muffins once your oven is at 350F. Bake for about 12- 15 mins - do the toothpick test - still sticky - maybe another 2 mins.


Here are my babies!  Lookin good..

This princess gets her shot done! Does'nt she look pretty?


This one got shot at! All ripped apart and opened up! LOL!


Here a whole bunch for you!

These tasted so good! I loved them more than my Banana Nut muffins - but that's understandable if you read my previous post!

If you or your parents or in-laws are 'no egg vegetarians' - you should definitely give this a try!


Enjoy! Peace out!


  1. Looks absolutely delicious, very well baked.

  2. Looks great. Never tried making muffins in this way.

  3. Such a delicious and fabulous muffins, healthy too..

  4. Thank you very much for trying these muffins Anu. They have come out very moist.

  5. I made this from Madhu's blog as well. loved the addition of nuts.

  6. Wow they looks so wonderful and yummy. Well baked, looks delicious.

  7. Woww..this is amazing dear..im a newcomer in your space...all snaps, especially those step by step snaps are really great dear....

  8. Could I use powdered sugar instead of granular and is brown sugar really important? I have powdered sugar and the other ingredients, don't wanna go shop for brown and granular sugar

  9. Hi Anonymous,

    You can definitely use powdered sugar - its will give you a smooth texture. If you don't have brown sugar - just make sure you add enough powdered sugar equal to the brown sugar. You could also add a few drops of honey if you have that. Have Fun baking these! Let me know how they turn out!


Thank you for stopping by! Let me know what you think.