Muffins for breakfast? Weird for an Indian who's lived on fat laden paranthas - not me though, I have always been at the forefront of the healthy breakfast philosophy (this was a joke okay?). These muffins are a different take on the low fat banana bread, which was quite awesome and are perfect for breakfast or with a cup of coffee in the evening.
I prefer baking with regular whole wheat flour instead of using all purpose flour or maida. Whole wheat has more fiber and nutrition, the only downside is a denser cake. For birthday cakes and cakes for giving, gifting etc I recommend that you use all purpose flour only.
Everything Breakfast Muffins (makes about ten muffins)
1 cup whole wheat flour
1 cup quick cooking oats
1 cup yogurt
1/2 cup milk
1/2 cup brown sugar or shakkar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 large egg
1 large apple
1 medium zucchini
1 large carrot
1 large banana
Handful of raisins and chopped walnuts
Preheat oven to 150C. Grate zucchini, apple, and carrots and keep aside. In a large mixing bowl, sift and add all the dry ingredients. Mix in the egg, yogurt and milk. The batter will be very thick. Taste the mixture to check the sugar content. I added less sugar because of the apples, carrots, and raisins, which add natural sweetness to the muffins.
Fold in the grated fruits and vegetables. Mash the banana and add to the batter, along with a handful of raisins and walnuts. Grease and flour a muffin tray and add the batter till the muffin cups are full. Bake for 20 minutes till a toothpick inserted into the muffin comes out clean.
Note:
1. Tap the muffin tray 4-5 times before putting into the oven to release trapped air from batter.
2. You can add any fruit of your choice - pears, strawberries etc. Orange juice and dark chocolate also taste very good. DO NOT add watermelon, cantaloupe or such fruits - you'll just invite a baking disaster.
3. Do not attempt to make a cake or muffin without fruit when using yogurt. It will come out extremely dry and hard. The water content of the fruits keeps the cake moist.
4. Bake in an oven as far as possible. Baking in a microwave maybe quick but it tends to dry out the cake.
I prefer baking with regular whole wheat flour instead of using all purpose flour or maida. Whole wheat has more fiber and nutrition, the only downside is a denser cake. For birthday cakes and cakes for giving, gifting etc I recommend that you use all purpose flour only.
Everything Breakfast Muffins (makes about ten muffins)
1 cup whole wheat flour
1 cup quick cooking oats
1 cup yogurt
1/2 cup milk
1/2 cup brown sugar or shakkar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 large egg
1 large apple
1 medium zucchini
1 large carrot
1 large banana
Handful of raisins and chopped walnuts
Preheat oven to 150C. Grate zucchini, apple, and carrots and keep aside. In a large mixing bowl, sift and add all the dry ingredients. Mix in the egg, yogurt and milk. The batter will be very thick. Taste the mixture to check the sugar content. I added less sugar because of the apples, carrots, and raisins, which add natural sweetness to the muffins.
Fold in the grated fruits and vegetables. Mash the banana and add to the batter, along with a handful of raisins and walnuts. Grease and flour a muffin tray and add the batter till the muffin cups are full. Bake for 20 minutes till a toothpick inserted into the muffin comes out clean.
Note:
1. Tap the muffin tray 4-5 times before putting into the oven to release trapped air from batter.
2. You can add any fruit of your choice - pears, strawberries etc. Orange juice and dark chocolate also taste very good. DO NOT add watermelon, cantaloupe or such fruits - you'll just invite a baking disaster.
3. Do not attempt to make a cake or muffin without fruit when using yogurt. It will come out extremely dry and hard. The water content of the fruits keeps the cake moist.
4. Bake in an oven as far as possible. Baking in a microwave maybe quick but it tends to dry out the cake.
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