Healthy baking - Now I don't feel so sinful after eating them
Judging from the title, I should not be idling with my laptop and sleeping all day. Well, have been stuck at home to recover for almost a week and got to miss school (sick since last Thursday). Good news is I've gotten a lot better despite having to eat massive medication! Today I am going to share one of my baking. Relax, it was baked long ago.
When we talk about muffins or cupcakes, it is mostly filled with sugar or butter. To have a healthier choice, its best to use fruits or wheat flour to bake them. I didn't use wheat flour but use oats instead, which is almost the same. No? As usual, my mum urged me to bake anything related to bananas because there is a bunch rotting in the kitchen. Well, there is a variety of choices using bananas into cakes and bread. They will turn into a taste like caramel when added into baking and taste fantastic! In turn, not so much sugar was used. They are easy to make too! Okay enough talking.
Banana Oats Blueberry Muffins
Ingredients:
300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar ( I used brown sugar)
50g porridge oats, plus 1 tbsp for topping
2 medium bananas, the riper the better
284ml carton buttermilk
5 tbsp light olive oil
2 egg whites ( I plop in the yolk as well)
150g punnet blueberries ( I used dried blueberries)
Method:
1.) Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
2.) Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar ( I used brown sugar)
50g porridge oats, plus 1 tbsp for topping
2 medium bananas, the riper the better
284ml carton buttermilk
5 tbsp light olive oil
2 egg whites ( I plop in the yolk as well)
150g punnet blueberries ( I used dried blueberries)
Method:
1.) Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
2.) Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
Recipe adapted from BBC good food
The process:
Eating process ( was too hungry ) :
Store in a air-tight container :
It tasted real darn good. Moist in the inside and a taste of baked oats on the top. A mixture of flavours all in a muffin. One is not enough. You guys should totally try too, easy and healthy! Till then, cheers xx.
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