Skip to main content

Breaking the fast Muffins


Happy New year everyone!!Yes I am alive. Fat and fine as usual and am extremely ashamed of not posting a single recipe in 2014 and I blame it solely on me. Sloth is one deadly sin and I confess that I was fully drowned in one. However I have buried my lazy past in the past and here I am starting my 2015 with a bang. I have dusted the cobwebs from my blog and it’s now up and running. The love and calories is here with double the love and may be fewer calories.

My first post of this year is “breaking the fast Muffins”. Since it’s got some dried fruits, seeds and carrots in it, you can very well call it a “Healthy” muffin. I had these lovelies last weekend for my breakfast accompanied by some freshly squeezed orange juice prepared by hubby dear. It was indeed a good start of the day. :P


Ingredients:


· 300g of plain flour
· 50g of oats
· 50g of caster sugar
· 3 tsp of baking powder
· Handful of sunflower and pumpkin seeds
· Two handfuls of any chopped dried fruits
· One orange, zested and juiced
· One carrot, finely grated
· Two eggs, separated
· 150ml of yoghurt
· 100ml of sunflower oil
· A pinch of cinnamon or mixed spice
· A little vanilla extract.
· Muffin case
· Muffin tray

Method:

Preheat the oven to 200 degrees Celsius.

Mix the flour, oats, sugar, baking powder, seeds, fruit and spices together in a large bowl. Then add the oil, yoghurt, orange zest and juice, grated carrot and egg yolks and prepare a thick batter.

In another mixing bowl, whisk the egg whites until they have formed white peaks. Gradually add the whisked whites to the batter and mix gently.


Put each muffin case in every tray hole and spoon enough mixture into the muffin cases so that they are almost full. Sprinkle some sugar on top if desired.



Bake them for twenty minutes or until they are cooked all the way through and a gentle brown colour on the top.

PS: If you want to make your muffins more healthy, combine some wholemeal flour with plain flour (1:1 ratio) but let me warn you, the muffin will be very tight unlike your normal lighter muffins.


 


Comments

Popular posts from this blog

Ulli Chammanthi (Onion Chutney)

"Ulli Chammanthi" is the very famous chutney of Kerala.Needless to say, my favourite too. One in every 3 houses in Kerala will definitely have Ulli Chammanthi for their breakfast. It usually compliments well with idlis and any type of South Indian Dosas. My mom-in-law makes it super-duper delicious. If you get a good home made Ulli Chammanthi, then don't even think of counting the number of idlis or Dosas which go inside your tummy. :) "Ulli" in Malayalam means Onion and "Chammanthi" means Chutney. No coconut required unlike other Kerala dishes, but we definitely leave the Malayalee imprints in every Kerala dish, so we drizzle a generous amount of coconut oil. :) Please do try making it at home and you will see people lick off their plate even after the idlis and dosas are long gone. :) Ingredients: 5-6 medium onions (peeled and cut into chunks) 1 tomato (cut into chunks) 3 whole dry red chillies 1 tbsp of cooking oil salt to taste coconut oil to driz...

Anniversary & Pouring Awards with Pista Kulfi

Took a break from blog & cooking for a couple of days as I was in a mood to celebrate!! That's right, Arun and I celebrated our 4 years of married life on 10th June. Phew, time truly flies in just a snap!! (Below is our wedding snap, a perfect South Indian Wedding shot...please don't laugh at it.;). So I was in no mood to cook that day & told Arun that the meals of the day will be either frozen, take away or a dine out. He preferred the third one. ;) So we went to one of our favourite food joints {Did I tell you, that we live in a place called Chesterfield, a Historic Market Town in UK & don't have much choices around here ;)}, "Frankie & Benny's."My god, we both die for those thin crust Italian Pizzas & the cheesy gar(lick)y bread which melts in your mouth like a candy floss...Aah! Now, I have to tell you what we ordered, because it was that good. ;) For starters, we ordered their famous garlic bread with crispy coated chicken ...

Naankhatai

Naankhatai is to India as S hortbread is to Scotland,    Naankhatai is an Indian shortbread (originally brought by the Iranians to India) quite similar to a Scottish shortbread but only more soft, more crumbly and more delicious. I like to call them the "Indian white Bakery biscuits" because I have always seen them stored in those big cookie jars in front of the bakery till counters. For me, these white dome shaped cookies always stood out from the other cookies.  This 3 ingredients cookie is super easy to bake plus there are no eggs involved so Hello Vegetarians!! One can always experiment with a combination of flours (gram flour, corn flour, semolina, etc) but being me I went for the most tastiest and a slightly unhealthy version of using only refined flour. Do try any version you like but do not forget to dunk these melt in the mouth cookies in  your masala chai and go mmmmm....:) Happy Baking!!   Ingredients: 1 cup all purpose flour 1/2 cup butt...