Baked Egg Muffins with Veggies - This Egg Muffins recipe is an easy, simple and go option for busy mornings. The protein packed muffins are loaded with onion, cheddar cheese and other yummy flavors. Oh yea, they taste very good :)

Wish you a very happy new year 2019 to all my readers and friends. I haven't posted any recipe since almost 3 weeks..my last post was in 2018 i.e fudgy walnut brownies, after 24th I am on holidays with my family, everything going smooth then my toddler down with viral. So no time to post any recipe., but I am back with many more delicacies which I am going to shared with you one by one :D

This is the Perfect breakfast for busy mornings, weekend brunch, or even holidays…these egg muffins come together quickly and are sure to be a hit!

These healthy egg muffin cups are filled with protein packed simple veggies, and can be made in advance! Sounds like the perfect breakfast to me.

These Egg Muffins are made with simple tomato and onion are super versatile. They can be made with any ingredients and are perfect for breakfast on the go.

However this recipe is so versatile, you can literally use anything you have in your fridge, mushrooms, broccoli, any kind of deli meat, chicken or beef.

A to Z challenge, a challenge &it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.

This is our 5th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 4th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala 
D - Dates, Almonds and Coconut Rolls
This time the alphabet is "E" so I choose eggs and thought of doing something simple and easy to prepare.

So let me tell you about these adorable cute little egg muffins. This is such a simple recipe and it’s perfect for breakfast on the go. You just make a batch on the weekend and have breakfast for the entire week. They’re delicious, they’re perfect.

You can use a little individual silicone baking cups to make these, but I used regular muffin tray to make these, just spray them with some cooking spray and nothing will stick to them and the muffins fall easily out.

Course : Breakfast
Cuisine : Vegetarian/ Eggtarian
Prep Time : 5 minutes
Cook Time : 20 minutes
Total Time : 25 minutes
Servings : Muffins
Author : Jolly Makkar

Ingredients :

Roughly chopped red onions- 1 no
Roughly chopped Tomatoes - 1 no
Eggs - 4 no
1 Handful of Coriander / green leaves
Cheddar cheese - 2 slices = (around 50g; you can use different cheese too)
Salt - 1/2 tsp
A pinch of fresh Black pepper
Oil for brushing the muffin tin

Equipment

6 slot muffin tin
Baking paper or muffin cups (only if you don't have a nonstick muffin tin)

Preparation Method :

1. Preheat the oven to 180°C/ 350°F.

2. Add the eggs and beat it well.

3. Add salt and pepper. Mix well. 

4. Wash and dice the onions and tomatoes. Put them in a mixing bowl.

5. Wash the coriander leaves, lightly chop it and add it to the bowl as well.

6. Grate the cheddar cheese and add into the bowl. Mix it all well.

7. Grease the muffin tin with oil and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up 😉, I didn't used it)

8. Pop the tray into the oven for 18-20 minutes or until the tops are firm to the touch. Mine will ready in 19 minutes.

9. Serve hot egg muffins with tomato ketchup or any salsa.

If you try this recipe, please let us know! Leave a comment and tag a photo #jollyhomemaderecipes on Instagram so we can see it. I always love to see what you guys come up with!
 
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 Happy Cooking and Enjoy !!

Fudgy Walnut Brownies are rich, fudgy with a soft chewy from centre, firm crisp edges and a sugary, cracked top. They aren’t overly sweet. It is easy and simple recipe of brownie.

Since Christmas is coming up I thought I'd share with you a recipe of old fashioned style brownie recipe, I know people baked fruit cake or rum cake these days, my facebook timeline are fully filled with rum cake or fruit cake but I wanted to bake something different. So I baked this brownie.

May this festive season sparkle and shine, may all of your wishes and dreams come true, and may you feel this happiness all year round. Merry Christmas and Happy New Year!
This recipe is perfect for brownie lovers like me — the dense, moist and fudgy texture is not all that different from what you can expect from market.

These brownies are rich and more flavorful — without any fuss. They are one-bowl and come together in minutes. There’s also a good chance you already have the ingredients on hand.


This time again I got another chance to work with SPRIG- Natural Vanilla Extract through RECIPEBOOK...RecipeBook app is your friend to help your yummilicious wonders reach the light and discover recipes which can be prepared with ingredients you have at hand 

Vanilla essence is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. This time I have made fudgy brownie using with vanilla essence by SPRIG.

About the Product

The smell of the brownie coming out from the microwave oven was so so good and it's surrounded all my full home. The taste is so so awesome and color is also perfect. I liked the most about the essence it was very thick liquid not watery one like others which we get in market.

The aroma of this fudgy brownies make you more hungry and you couldn't stop yourself from having this.

his was amazing and mouthwatering!! This vanilla extract you can easily get on their website and amazon too.


You can try these baking goodies on this Christmas and new year and enjoy with your loved ones
shortbread jam thumbprint cookies
nankhatai(shortbread indian style cookies)
eggless tutti frutti cookies
eggless carrot cake
no-bake chocolate biscuit cake

Cuisines : Desserts/Baking
Preparation Time : 15 minutes
Baking Time : 42 minutes
Total time : 57 minutes + cooling
Servings : 21 to 22 pieces

Ingredients :

Unsweetened Cocoa Powder - 3/4 cup, natural or Dutch-process
Baking soda - 1/2 tsp
Amul Salted Butter - 8 tablespoons (at room temperature) **[for unsalted butter please check notes]
Boiling water : 1/2 cup
Large cold Eggs : 2 no
Sugar - 1 and 1/4 cups
Natural Vanilla extract - 1 teaspoon
All-purpose flour - 1/2 cup
Chopped walnuts or pecans, optional - 1/2 cup (half of adding into batter and half of  sprinkle from top)

Preparation Method :

1. Pr-heat oven to 350 degrees F, 170 C. Line the bottom and sides of an circle baking pan with parchment paper or aluminum foil. (This helps when removing the baked brownies from the pan, once cooled).

2. Add sieve cocoa powder and baking soda to a lage bowl and stir to combine.

3. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
4. Stir mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.

5. Stir in the vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.

6. When the batter looks thick, shiny and well blended, add the sift flour and stir until fully incorporated, then beat with the hand beater or use the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). 

7. Add 1\2 cup of boiling water into a bowl(use 3 times, first add little water and beat & so on..) and Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl.

7. Add chopped walnuts to batter and stir until combined.

8. Pour into prepared baking pan and smooth the top out with a wooden spoon or a spoon. 


9. Sprinkle crushed walnut from top. Bake for between 35 and 45 minutes. Mine took 42 minutes. Test with a toothpick for doneness.

10. Cool completely then remove from pan.


11. When cool, remove from pan and cut into squares. You can enjoy with warm milk, coffee or just warm the brownie in microwave for 20 seconds and a big scoop of vanilla icecream poured with chocolate sauce..Ohh sinful dessert for this christmas and new year.



Important Tips and Notes

** For unsalted butter use 10 tablespoons, I have use salted butter so I avoid salt in it. But for those who are using unsalted butter use Salt - 1/4 teaspoon.

** This recipe is slightly adapted from GreenValleyKitchen found in google.

**I have used circled baking cake pan, not square one i don't have square pan...baking pan shapes doesn't matter at all.



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Happy Cooking & Enjoy !!

I love the cooked jam in the middle! Not only is it pretty, but it tastes amazing too. They are perfect recipe for Christmas or any time!

I love how the jam cooks down just a little while the cookie is baking and gets a little thicker and a little stickier. These are some of my all time favorite cookies and I’m excited to be sharing them with you today.


I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it. In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Sandhya who blogs at mycookingjourney.com 

She is just awesome blogger and baker too, she has lots of bread & regional cuisines recipes in her blog which I really liked it..loved so many recipes that I have bookmarked for future cooking. Thanks Sandhya for this awesome cookie recipe. 

These little thumbprint cookies are the perfect addition to any holiday cookie platter!

Each year when I put together my holiday baking list, I try to make at least one different cookie. My last year cookie recipe was "Eggless Tutti Frutti Cookies". Sometimes it’s a new recipe and sometimes it’s one I haven’t made in a while. This year I was inspired to make a thumbprint cookie by seeing my partners blog. 



This is my 3rd recipe under this challenge first is green gram dosa, second is eggless carrot cake.
 
The recipe is super simple and mine is, of course, a small-batch recipe, so it doesn’t make a ton of cookies.

The cookie itself is light, buttery, and crunchy with a subtle zing from the jam and sweetness from the powdered sugar. They’re so simple, yet so delicious!

You can try end number of cookies recipes during these holidays...

Toasted Sesame Barley Cookies 
Nankhatai
Eggless Cumin Cookies

Course : Cookies
Prep Time : 15 minutes
Baking Time: 15 minutes
Total Time : 30 minutes
Servings : 14 cookies
Recipe adapted from MyCookingJourney

Ingredients :

All purpose flour – 1 cup
Confectioner Sugar/Powdered sugar – 1/2 cup
Butter, unsalted – 1/2 cup, softened at room temperature
Salt – a small pinch(if you are using salted butter no need to add salt)
Milk – 1 tbsp
Vanilla Essence – 1/2 tsp
Strawberry Jam or of your choice  – 1&1/2 tbsp
Water – 1 tbsp

**adjust sugar as per your taste, we like more sweetness in cookies, you can take 1/3 cup

Preparation Method :

1. Take the mixing bowl. Add butter and sugar to it and cream together till smooth with egg beater or hand whisker.

 2. Add flour and salt to the bowl. Incorporate well and bring the ingredients together in a crumbly dough. Don’t knead or else we will not get a good flaky texture. If it is too crumbly, add 1 tbsp milk to bind it.I have added my dough is little bit dry.

3. Transfer this dough to a plastic wrap and close tightly. Refrigerate for 20 minutes. Do not over refrigerate or else it will become too hard to manage. 

4. Take the microwave safe bowl. Add jelly and water to it. Microwave for 15-20 seconds. Take it out and stir well.

5. Preheat the oven at 350*F / 180*C. Line a baking sheet with baking paper.

6. Divide the cookie dough in 15 equal small balls.

7. Slightly flatten these. Make a indent or hole in the middle of the cookie with the helpof 1/4 tsp or use your thumb.

8. Fill the indent in the cookies with a 1/4 to 1/2 tsp of jelly.

9. Place these cookies on the baking sheet, at least 2 inches apart.

10. Bake for 13-15 minutes and then take these out of the oven. Switch the oven off. Do not open the oven again and again to check on the cookies.

11. After 2 minutes, transfer on the wire rack to cool till they reach room temperature. These are tempting to eat hot but be careful since jelly is hot.

12. Serve it with cup of milk or your fav beverage.

NOTES

** You can use just about any jam or jelly you like. I used homemade mixed fruit jam and pineapple jam. They all worked great and they all tasted great too. Use your favorite and feel free to use a variety. or You may use chocolate ganache or Nutela to fill the middle.

** The key to the crisp and tender cookie is chilling the dough before baking it. This butter-heavy dough will spread really bad and the cookies will look ugly if you don’t chill them before baking.

** You may use half and half, i.e., half all purpose flour and half whole wheat flour.

** These cookies store for a week at room temperature.

Try these cookies with homemade Apple Jam too!

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Happy Cooking & Enjoy !!