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Whole wheat and Oats Breakfast Muffins | Egg-less baking

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There are two types of people in this world, one who likes to celebrate their birthdays, anniversaries and other special days and then the others who go the extra mile and start celebrating a week or even a month in advance. I, definitely, belong in the second class and those people who don’t celebrate at all, they don’t exist in my world. During my humble ritual to remind people of my birthday, I was reminded that I am gonna turn 30 this year. A big fat zero sitting right next to a teeny-tiny three, the way I saw and didn’t care.

Breakfast-muffins3

I was happy about all the new things I learnt this year, all the new friends I made, the places I visited, the cakes I baked and ate, the ice-creams I made and had. I was happy that I decided not to bake my cake this year because a. I always get too ambitious and spend the day baking the damn cake, b. it’s too hot to think about making the effort, c. all the reminding paid off and Dheeraj aka the husband aka the man came home with a big cake, the day before. And unlike last year, I had the day to myself, to do whatever I wanted to do.

Everything was phenomenal in my soon-to-be thirty-something world.

Then, in the idleness of the moment and my presumptuous ability of avoiding the effects of the big number, I did the stupid mistake of reading every “Things everyone should know how to do by 30” list present in the world of world-wide web.

It hit me then.

There are so many things that I am suppose to know by now that I don’t or some that I have no clue about. Like, I don’t know how to tie a tie. Or, change a tire. Or, swim. Or, pair a wine with the meal, which is mostly because I don’t even drink wine or any alcohol for that matter, but that’s not the point. Heck, I don’t even know how to make a damn good cup of coffee. I mean I know how to make your normal, get me out of the bed on a weekday sort-a coffee but that could hardly be counted as a damn fine cup of coffee. Not even close.

So I sulked. And I sulked a little more before deciding to do something that I knew.

Breakfast-muffins

And here’s something that I know, among other things, not worth mentioning. I know how to cook and I know how to take a decent photograph of whatever I have cooked. I know how to make a mean cup of tea, and above all else I know how to make good cake.

So, the cake was back in picture. Although not completely, because remember the cake that Dheeraj brought. Yeah! Bummer! But by now, I needed to bake something. I needed to bake to remind me that I know things which are bigger and more complex than sewing a button or ironing clothes. Moreover, I needed to bake to calm my mind and nerves.

After much contemplation on whether to bake or not, and what to bake I decided upon these breakfast muffins. They are egg-less, made with whole wheat and oats, loaded with carrots and raisins. They are healthy, quick, very versatile and very very delicious. But most important of all, they are the perfect breakfast your weekdays need. Not that, you cannot eat them on weekends, you totally can. Breakfast or snack. Birthday or not.

Breakfast-muffins2

Makes – 12 muffins

Time required – 25-30 minutes

Ingredients

  • Whole wheat flour – 1 1/2 cups
  • Oats flour – 3/4 cup
  • Baking powder – 1 teaspoon
  • Baking soda – 1 teaspoon
  • Raisins – 1 cup
  • Vanilla extract / cinnamon – 1 teaspoon (either or, optional)
  • Vegetable oil – 1/3 cup
  • Yogurt / Curd – 1 1/2 cups
  • Brown sugar – 1 1/4 cups
  • Carrot, grated – 1 cup or about 2 medium size carrots

Method

  1. Pre-heat oven to 400F. Line a muffin pan with liners or grease the pan, if not using liners.
  2. In a bowl, mix whole wheat flour, oats flour, baking powder, baking soda, raisins and cinnamon, if using.
  3. In another bowl, mix oil, curd, brown sugar, carrots and vanilla extract, if using.
  4. Now add the wet mixture to dry ingredient and mix with a spoon just until everything is combined. Do not over mix , otherwise you will end with dense and heavy muffins instead of these feathery light beauties.
  5. Spoon or scoop the batter in muffin liners or cups, filling them about 2/3 full. I like my muffins with a dome on top, a big rotund top, so I fill them up to 3/4 full. But that is totally your choice.
  6. Bake them for about 20-25 minutes. Again, 20 would be enough but we like ours a little well done and hence I give them a extra 2-3 minutes in oven. Check with a skewer at around 20 minutes, if it comes clean and the color is up to your standards you are good to go.
  7. Let the muffins cool in the tray for about 5 minutes before transferring them to a cooling rack or your tummy.
  8. Once the leftovers are completely cooled, transfer them to a airtight container and keep them in the fridge if your are in hot Arizona weather, otherwise they should be fine on your counter top.

Notes

  • I used regular whole wheat flour, the one I use for chapatis and paranthas and everything else whole wheat. You could use whole wheat baking flour. I am just too lazy to keep and care for two varieties of same flour.
  • I pulsed old fashioned oats, the toasted kinds, to make oats flour because a. I like the texture that pulsed flour gives, b. my laziness to maintain a two door pantry.
  • You can zucchini or banana or any other fruit in place of or together with carrots. Versatile, as I said.

With mix this into that, these have to be easiest breakfast muffins I have ever made, and with ingredients which are always there in my pantry. Total win-win.

Heres a pretty looking printable, just in case you need one.

Whole wheat and Oats Egg-less Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • Whole wheat flour - 1½ cups
  • Oats flour - ¾ cup
  • Baking powder - 1 teaspoon
  • Baking soda - 1 teaspoon
  • Raisins - 1 cup
  • Vanilla extract / cinnamon - 1 teaspoon (either or, optional)
  • Vegetable oil - ⅓ cup
  • Yogurt / Curd - 1½ cups
  • Brown sugar - 1¼ cups
  • Carrot, grated - 1 cup or about 2 medium size carrots
Method
  1. Pre-heat oven to 400F. Line a muffin pan with liners or grease the pan, if not using liners.
  2. In a bowl, mix whole wheat flour, oats flour, baking powder, baking soda, raisins and cinnamon, if using.
  3. In another bowl, mix oil, curd, brown sugar, carrots and vanilla extract, if using.
  4. Now add the wet mixture to dry ingredient and mix with a spoon just until everything is combined. Do not over mix , otherwise you will end with dense and heavy muffins instead of these feathery light beauties.
  5. Spoon or scoop the batter in muffin liners or cups, filling them about ⅔ full. I like my muffins with a dome on top, a big rotund top, so I fill them up to ¾ full. But that is totally your choice.
  6. Bake them for about 20-25 minutes. Again, 20 would be enough but we like ours a little well done and hence I give them a extra 2-3 minutes in oven. Check with a skewer at around 20 minutes, if it comes clean and the color is up to your standards you are good to go.
  7. Let the muffins cool in the tray for about 5 minutes before transferring them to a cooling rack or your tummy.
  8. Once the leftovers are completely cooled, transfer them to a airtight container and keep them in the fridge if your are in hot Arizona weather, otherwise they should be fine on your counter top.
Notes
I used regular whole wheat flour, the one I use for chapatis and paranthas and everything else whole wheat. You could use whole wheat baking flour. I am just too lazy to keep and care for two varieties of same flour. I pulsed old fashioned oats, the toasted kinds, to make oats flour because a. I like the texture that pulsed flour gives, b. my laziness to maintain a two door pantry. You can zucchini or banana or any other fruit in place of or together with carrots. Versatile, as I said.

Yes, everything is back to being phenomenal in my world. No, I still don’t know any of the things that I didn’t know yesterday. But I am working towards it, getting there, taking my sweet time.

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