Monday, 10 October 2011

Healthy Strawberry Oat Muffin

i wanted to bake oat & raisin muffins for breakfast (using recipe from Kitchenarian) but the recipe called for plain yoghurt which i did not have, and so with the strawberry yoghurt that i have in my fridge, i modified the recipe into a Healthy Strawberry Oat Muffin. also, it was a very small batch that i baked (only 6 mini muffins) as i was not sure of the outcome. well, the outcome was a super healthy muffin because of reduced oil and sugar and a wholesome goodness from the extra oats which i added. when drizzled with maple sauce, it tasted totally like PUFFINs - a cross between pancakes and muffins. =P 

personally i found it very good. perfect with any syrup, jam preserves and sauces. pretty sure it will be great with cream cheese too!

Healthy Strawberry Oat Muffins (makes 12 mini muffins)


50 g ---------------- plain flour
1/2 tsp ------------- ground cinnamon
1/4 tsp ------------- baking powder
1/4 tsp ------------- salt
1/4 tsp ------------- baking soda

1 -------------------- egg, lightly beaten
1/2 tsp ------------- vanilla (i omitted, ran out of it)
1/6 cup ------------ brown sugar
1/2 cup ------------ strawberry yoghurt
1/2 cup ------------ instant oats (i used more)
1/6 cup ------------ canola oil
2-3 strawberries for topping (optional)


1. Preheat oven to 200 deg C.
2. mix yoghurt and oats together and leave them aside for 15 min (if you use rolled oats, leave them aside for longer, say 30 min)
3. sift together flour, baking powder, cinnamon, baking powder and salt
4. add egg into yoghurt-oat mixture and mix well. 
5. stir in sugar, oil and vanilla into the mixture from 3 and whisk well
6. pour wet mixture into dry mixture and whisk until just well mixed (do not over mix)
7. spoon mixture into muffin paper cups or greased muffin trays and bake for about 15 min or until a toothpick comes out clean when inserted. remove from oven
8. drizzle with your preferred sauce and let cool on a rack 

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