Egg-less Whole-wheat Pistachio Cranberry Muffins

I have been away for a while, thank you for showing your concern and asking why there are no new posts from Bhaili. Feedback and encouragement from you all have brought me back here. 🙂

These awesome pistachio and cranberry muffins are perfect for festival time. If you are looking options of healthy bakes this festive season do try egg-less malpua muffins with orange rabdi. Instant gulab-jamuns and Instant moong daal halwa are good option if you want make something traditional in no time.

This is a super easy recipe to make healthy egg-less muffins bursting with natural flavors. Combination of pistachio and cranberry blend very well. When you take a bite of these muffins taste of pistachio is so evident even though no artificial essence is used. My husband said it tastes better than any pistachio barfi. 🙂

The best part about this bake is that its totally guilt free. Its made with whole-wheat and honey, additionally no baking soda is used. It’s totally a guilt free indulgence. If you prefer healthy guilt-free healthy baking try Egg-less Ragi cardamom cookies, millet flour and sesame seed cake, egg-less ragi flour orange cake.

Here is the list of ingredients.


  • Whole wheat flour: 60 g
  • Cornflour: 20 g
  • Pistachio powder: 30 g
  • Butter: 50 g
  • Honey: 60 g
  • Baking Powder: ¼ tsp
  • Vinegar: 1/8 tsp
  • Milk: ¼ cup
  • Dry cranberry: 2 tbsp.
  • Pistachio flakes for garnishing


  • Roast pistachio on low heat for a minute. On cooling grind these to make fine powder. Roasting nuts prior to baking enhances their flavor.
  • Sieve flours, pistachio powder, baking powder for 5 times.

I know you must be thinking five times! Trust me extra sieving does make the difference. Sieving incorporates airs and makes these whole-wheat muffins rise well.

  • Beat butter and honey for a minute.
  • Add flour, vinegar, milk and fold them together to form a smooth batter.
  • Line the molds and pour in the batter. Sprinkle chopped cranberry and tap molds gently to release any trapped air. Bake in a preheated oven @ 160 degree centigrade for 20 minutes or until skewer comes clean.
  • Quantity mentioned above makes six muffins.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).

Italian Veggie Potato

Last weak it was all about Holi festival, meaning lot’s of food and fun with colors. After having sweet Chandrakala and fried Spicy Samosas along with other festival food, today I was in mood to make something healthy and easy-to-make breakfast.

A look inside my fridge gave me a bowl of home-made cottage cheese (paneer) and some boiled potatoes. Just before closing the fridge I also caught glance of jar of home-made pizza sauce.

Last weak I got tomatoes at reasonable rate, so had made pizza sauce and kept it in fridge – it always comes handy. So, with these ingredients I thought why not try something new with Italian flavor.

Fortunately, the attempt was successful as it was loved by all in my family. Happy smiles on everyone’s face encouraged me to share this simple yet healthy recipe. It’s nutritious and if you have boiled potato and cottage cheese ready with you then it gets ready in no time.

Italian Veggie Potato

Here is the list of ingredients:

  • Chopped onion: ¼ cup
  • Chopped capsicum: ¼ cup
  • Chopped tomatoes: ½ cup
  • Chopped boiled potatoes: ½ cup
  • Cottage cheese: ½ cup
  • Pizza sauce: 1 tbsp
  • Olive oil: 1 tbsp
  • Oregano: ½ tsp
  • Black pepper: ¼ tsp
  • Salt as per taste

Italian Veggie Potato - Ingredients


  • Toss the chopped onions, capsicum and tomatoes in olive oil on medium flame. Once the vegetables become tender, add chopped boiled potatoes. You can very well add vegetables of your choice. Anything like carrots, cabbage, olives, corn will also blend beautifully.

Italian Veggie Potato - Tossing

I had only these vegetables available today, so went ahead with these only. No matter how much I plan in night for the next day’s breakfast, what gets finally on table is decided once I get in kitchen and say good morning to fridge. 🙂

  • Add some pizza sauce. I have used home-made pizza sauce here. You can alternatively go with tomato ketchup as well. Mix thoroughly and add cottage cheese. Again, you can also add paneer cubes or cheese of your choice. It’s your dish, personalize it the way you want.
  • Sprinkle some oregano, black pepper and salt. Blend everything together and your dish is ready.

Italian Veggie Potato - Seasoning

Serve immediately. You can serve it with bread toast. In my opinion, this dish is versatile enough to be munched on its own or served as a side-dish or as a sabzi.

Italian Veggie Potato - ready to be served

I had leftover of this dish, so we had it in our lunch with multi-grain paratha and it tasted good.

If you happen to like it do suggest me a better name for it – I still feel it can be called something better. For me making a recipe is easier than naming it. So please help! 🙂

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest.