Eggless rainbow muffin, soft spongy textured, a treat to eyes first before you enjoy these treats. Step by step instructions for beginners.
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I had a long time wish to try out this rainbow muffin, though my wish was to try cake rather than muffin.
I sent this rainbow muffins to Kungumam thozhi last month’s edition. As I am just back from my tiring trip to Indian, no mood to get back to blogging. Taking my own time to get back to the swing.
I will be posting my video recipes from next week sure, meanwhile you can enjoy these recipes.
My trip was so hectic that out of 8 days I was in travel for 5 days. In between you can imagine how the 3 days would have flown away! 😉.
Our regular visit to temple and visiting couple of relatives and an awesome trip to Bangalore and had great time with my brother family, parents along with my in-laws.
Bangalore and Mysore was too good, loved the food a lot😀. Now back to my routine life.
This rainbow muffins is with the eggless vanilla cake recipe as base, just added food colors to it.
Related posts
- Eggless carrot muffins
- Baked pasta muffins recipe
- Chocolate chip muffin
- Eggless blueberry muffin recipe
- Chocolate muffin recipe
Recipe card
Eggless rainbow muffin recipe
Ingredients
- 1.5 cups All purpose flour Maida
- 3 tablespoon Corn flour Corn Starch
- 1 cup Curd Plain yogurt
- ¾ cup Sugar
- ½ cup Oil
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Vanilla essence
- ¼ teaspoon Food color pink, blue, yellow, green food colour (liquid) - each
- Salt – A pinch
Instructions
- In a mixing bowl, take all purpose flour firstly and take out 3 tablespoon from it.
- Add 3 tablespoon corn flour to it and mix well. Keep aside.
- In another mixing bowl, mix curd, sugar and salt until sugar is dissolved completely.
- Add vanilla essence, baking powder and baking soda to it. Mix it and you will get a frothy mixture. (Will see bubbles in it)
- Add oil to this batter and mix well.
- Now mix the flour ¼ cup at a time and mix well. Finish all the flour the same way.
- Meanwhile, pre-heat oven at 180 deg C.
- Divide the batter to 4 in 4 different bowls and add food colors to it.
- Line a muffin tray with muffin liners.
- Add one tablespoon of each colored batter as shown in the picture.
- Blue first, green second, pink third and yellow last.
- Bake at 180 deg C for 20 mins or until a knife/ toothpick inserted comes out clean.
- Once done, leave the muffins in the tray itself for 10 mins. Then take out carefully and cool over a wire rack.
Notes
- Muffins will stay good for 3 days in room temperature. Just keep in a muffin rack.
- No need to keep in an airtight container.
- If there is a moist top over the muffin, its natural, dust with sugar powder to absorb the moisture.
- You can use your favorite colors.
- Fill the muffin liner only with ¾th of the batter.
- I tried using different flavor, it was good. Just 2 different flavors though.
Step by step
- In a mixing bowl, take all purpose flour and take out 3 tablespoon all purpose flour from it. Add 3 tablespoon corn flour to it and mix well. Keep aside.
2. In another bowl, stir together curd, sugar and salt until sugar is dissolved completely.
Add vanilla essence, baking powder and baking soda to it. whisk it and you will get a frothy mixture. (Will see bubbles in it)
3. Add oil to this batter and mix well.
4. Now add the flour ¼ cup at a time and mix well. Finish all the same way.
5. Meanwhile, pre-heat oven at 180 deg C. Divide the batter to 4 in 4 different bowls and add food colors to it.
Line a muffin tray with muffin liners. Add one tablespoon of each colored batter as shown in the picture.
Blue first, green second, pink third and yellow last.
6. Bake at 180 deg C for 20 mins or until a knife/ toothpick inserted comes out clean.
Once done, leave the muffins in the tray itself for 10 mins. Then take out carefully and cool over a wire rack.
For me, Muffins taste and smells great next day. It could be coz, since I make, I get saturated with the smell of it. 😛
Kaveri Venkatesh
Very pretty and colorful muffins...sure shot hit with kids
Ramya Venkateswaran
love the color and super spongy muffins
AruNagendra
Looks colorful.Can't wait to try
AruNagendra
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AruNagendra
Looks colorful.Can't wait to try
msm
Awo awesome.mouth watering cake
sankar saranya
Looks very colourful cake.
Subashini
Very tempting and neat presentation,as always...the last photo is way too colorful..i have successfully tried many of your recipes and the main reason for that is the way you present and explain...hats off
Deepshika
Yummy and it's mouth watering.. Last pic is heart stealing
Deepshika
Yummy and it's mouth watering.. Last pic is heart stealing
Guhapriya Venkatakrishnan
Looks great....shall try
Janani
Deliciously colorful.. too good to resist ...
Gayathri Ramanan
Delicious and amazing muffins with lovely colours...Hope you had a great time in India.....
Raks anand
Thank you all 🙂
Veena Theagarajan
looks yum and colorful
Priya Srinivasan
Lovely !!! Eye catching colors!!!
Mahi
Thanks for the visual treat! 🙂
Rafeeda AR
Looks so pretty...
Unknown
Looks lovely! I'll definitely try it out. Where did you buy this cute little muffin serving stand from? I also live in Singapore.
Deepshika
Hi raks.. It looks so tempting.. Want to know what shud be done with the
"take out 3 tbsp maida from it". Shud we use the same in recipe later or not.
Raks anand
I got this stand from Chennai 🙂 Currim boys
Raks anand
No need to use that maida we take out.
Dessy
I was wondering how many cupcakes I can make out of this recipe... they look absolutely beautiful ...
Shivani
I tried out...its was awesome..thnx dear
Mathgeek
Which brand of food colouring did you use? I believe the beauty of the colour lies in the brand 🙂
Ananthi
Tried your recipe.. tasted well except that my muffins got cracked at the top and was a bit dry on top alone.. If I bake it for lesser time then it's not cooked in the center.. Wat do I do?
Raks anand
8 muffins as shown (size) in the picture
Raks anand
Bake king 🙂
Raks anand
I think you are over mixing the batter. Try mixing with a spatula instead whisk next time. Other reason could be more baking powder/ cooking soda.
Rahul Rohit
Can I replace curd with vinegar. If so what is the quantity equivalent to 1 cup curd? Thanks
Raks anand
I am not sure, I rarely bake, so can't suggest you with out trying. Sorry
Gurjeet Chhabra
plz tell me, my muffin top portion remain hard and dry
Raks anand
Little more water to the batter will solve the problem. Also make sure not to over mix.
lovecooking
yummy
Desi delights
Hi...Can i skip baking soda in this?
Raks anand
No, this is eggless version, so it is must for soft spongy texture
Mrunalini Honshetti
Hi very nice recipe, can you tell me what flavours can be used in this recipe please
preeti
Hi.. can we use butter or ghee instead of oil?
Raks Kitchen
Sure, i suggest to use butter rather than ghee. But measure butter in liquid form by melting it. Don't melt too much, just to liquify it. Hope this helps you
Unknown
Hi which food colour you used.
Jayalakshmi Ganesh
Wow.. an awesome yet easy recipe. I tried it and it came out really well. My kids loved it. Thank you so much for sharing step by step out here. Mine didn't go for the next day too..got over immediately.
Raks Anand
Thanks a lot for your time to write feedback 🙂