Eggless Dry Fruit Muffins Recipe in Pressure Cooker | Eggless Baking without Oven
  • Plain Flour / Maida - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Oil - ¼ Cup
  • Milk - ½ Cup
  • Baking Soda - ½ Tsp
  • Milk Powder - 2 Tbsp
  • Vinegar - 1 Tsp
  • Vanilla Essence - 1 Tsp
  • Mix Dry Fruits - ½ Cup + 2-3 tbsp for topping
  • Salt - 2 Cups + one pinch
  1. Start by heating up a pressure cooker in medium flame, add the 2 cups of salt and a wire stand and a perforated plate. Cover, remove the whistle and let it preheat for 10 minutes.
  2. Mix vinegar in the milk and keep aside. Sieve the dry ingredients - Flour, Baking Soda, Milk Powder, Powdered Sugar, a pinch of salt and keep aside.
  3. Mix the wet ingredients in another bowl - Oil, Vanilla Essence, Milk+Vinegar Mix and keep aside.
  4. Take about a tablespoon and half and add it to the mix dried fruits and coat the dry fruits well in the flour.
  5. Now pour the wet ingredients in the dry ingredients and whisk it well together, do not over mix! Now add the dry fruits and using a spatula fold it in.
  6. Line Paper Cups in Individual Muffin Tins and then scoop the batter in about ¾ way. Use an ice cream scoop its easier & consistent that way. Top the muffins with some dried fruits. Ready to bake!
  7. Open the cooker and place the muffin tins inside, do not over load 3-4 at once. Quickly close and turn the flame down to low-medium and let it bake for 15-18 minutes.
  8. Once done, test with a skewer, if it comes out clean its ready. Take it down to a cooling rack. Let them cool and Enjoy in Breakfast or anytime in the day!
They can be served warm as well :)
The muffins can be cooked for a little longer than 15 minutes, maybe about 18-20 minutes if a more brown color is desired on top like i did for 3 of them.. But they can get slightly firm.. I'm in no-way promoting over-baking just that if you wish to do.. Not much of a difference in texture but looks better.
Recipe by CookingShooking at