Saturday, 2 February 2013

222. breakfast muffins

 carry away breakfast   

The baking bug does not stay away from me for too long.Have been busy baking some of the already blogged recipes. I had this muffin recipe in my book for quite a while and I finally got down to baking them yesterday. Its amazing how quickly one can make muffins once all the ingredients are at hand. The muffins turned out just right.... soft, not too sweet and healthy. Ideal carry away breakfast for all those who don't have time to eat breakfast... walk and eat, eat in the train,car or for break, its filled with loads of all good things. Kids will love it in the lunch boxes. Please don't be put off by the long list of ingredients.



BREAKFAST MUFFINS
makes about 24 small ones

¾ cup wheat flour (atta)
¾ cup plain flour (all purpose flour)
½ cup of quick cooking oats
¼ cup brown sugar, lightly packed
¼ cup flaxseed powder, coarse
¼ cup raisins
¼ cup chopped walnuts
¼ cup dried blueberries
¼ cup chocolate chips
1 tsp baking powder
1 tsp soda bicarbonate (baking soda)
1 tsp cinnamon powder
½ tsp salt
1¼ cups milk
1 tbsp cider vinegar
¼ cup vegetable oil
¼ cup maple syrup

  1. Preheat the oven to 180°C. Line the muffin tray with cake cups.
  2. Sieve the flours, baking powder, soda bicarbonate, cinnamon powder and salt together.
  3. Add the flax seed powder, oats, chocolate chips, raisins, blueberries and walnuts.
  4. In another bowl add all the wet ingredients and sugar. Whisk very well.
  5. Add the liquid to the dry ingredients and just mix till the flour becomes wet. Do not over mix.
  6. Spoon the batter three quarter full into the lined muffin tray.
  7. Bake in the oven for 15 to 20 minutes. Prick with a fork or toothpick in the middle of the muffin. It should come out clean if the muffins are done.
  8. Remove the muffins from the tray and let them cool on a wire rack.
Tips :
  • Use either dark or milk chocolate chips. Instead of chocolate chips add nuts.
  • Use nuts of your choice.
  • I prefer to roast the flax seeds before grinding.
  • Use honey instead of maple syrup.
Sending this recipe for the following event:



Kachuss Delight

Cooks Joy





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Post a Comment

Thank you for stopping by. Your comments are valuable to me.

Saturday, 2 February 2013

222. breakfast muffins

 carry away breakfast   

The baking bug does not stay away from me for too long.Have been busy baking some of the already blogged recipes. I had this muffin recipe in my book for quite a while and I finally got down to baking them yesterday. Its amazing how quickly one can make muffins once all the ingredients are at hand. The muffins turned out just right.... soft, not too sweet and healthy. Ideal carry away breakfast for all those who don't have time to eat breakfast... walk and eat, eat in the train,car or for break, its filled with loads of all good things. Kids will love it in the lunch boxes. Please don't be put off by the long list of ingredients.



BREAKFAST MUFFINS
makes about 24 small ones

¾ cup wheat flour (atta)
¾ cup plain flour (all purpose flour)
½ cup of quick cooking oats
¼ cup brown sugar, lightly packed
¼ cup flaxseed powder, coarse
¼ cup raisins
¼ cup chopped walnuts
¼ cup dried blueberries
¼ cup chocolate chips
1 tsp baking powder
1 tsp soda bicarbonate (baking soda)
1 tsp cinnamon powder
½ tsp salt
1¼ cups milk
1 tbsp cider vinegar
¼ cup vegetable oil
¼ cup maple syrup

  1. Preheat the oven to 180°C. Line the muffin tray with cake cups.
  2. Sieve the flours, baking powder, soda bicarbonate, cinnamon powder and salt together.
  3. Add the flax seed powder, oats, chocolate chips, raisins, blueberries and walnuts.
  4. In another bowl add all the wet ingredients and sugar. Whisk very well.
  5. Add the liquid to the dry ingredients and just mix till the flour becomes wet. Do not over mix.
  6. Spoon the batter three quarter full into the lined muffin tray.
  7. Bake in the oven for 15 to 20 minutes. Prick with a fork or toothpick in the middle of the muffin. It should come out clean if the muffins are done.
  8. Remove the muffins from the tray and let them cool on a wire rack.
Tips :
  • Use either dark or milk chocolate chips. Instead of chocolate chips add nuts.
  • Use nuts of your choice.
  • I prefer to roast the flax seeds before grinding.
  • Use honey instead of maple syrup.
Sending this recipe for the following event:



Kachuss Delight

Cooks Joy





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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.