Hello everyone one! After my last post, many requested the healthy muffin recipe, so here it goes 🙂 enjoy!
– 1½ cups all purpose flour or whole wheat flour (or 1/2 & 1/2)
– 3/4 cup vanilla Greek yogurt (I used plain 2% greek yogurt, and it was ok)
– 1/2 cup oats (it’s better to first turn the oats into powder with your blender or food processor)
– 1 large egg
– 1/2 cup maple syrup (I used honey instead)
– 1/4 cup brown sugar (I used 1/2 cup, because the first time I baked them with – 1/4 cup, they needed a little more flavor for my taste)
– 2 tablespoons oil or butter, melted (I used sunflower oil)
– 1/4 cup Cashew Milk (or any milk – I used normal 3.5% Milk)
– 1½ teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 tablespoon vanilla extract (next time, I’ll make them with rum extract 😀 experiment!)
– Preheat oven to 400°F or ~205°C.
– Line 12 muffin tins with cupcake liners or spray muffin pan with non-stick spray (I used a bit of butter to rub each cup in the pan).
– Pour all of your ingredients in a blender or food processor – I used a food processor) and blend until oats are smooth (I tried this recipes a few times already, and it’s MUCH BETTER if you blend the oats alone first until they are powder).
– Scrape the mixture down and stir it several times until it becomes smooth (It takes me about 3 times, 5min each).
– Pour and scrape the mixture into a medium sized bowl. If you want, here you can add and fold in 1 cup of diced strawberries, or any berry you like (preferably not juicy, since it might make the cupcakes soggy. If they are frozen, defrost and take ALL the juice out with a strainer) and/or chocolate chips (If they are sweet, you can use only 1/4 cup brown sugar then).
– Divide batter into the muffin tins. If you want normal size muffins (about 16 muffins), fill in the pan’s holes a bit more than half. If you want BIG muffins like mine, with a mushroom top, fill them all the way to the brim (12 muffins).
– Bake for 17-22 minutes, or until they are golden. Then, check that a toothpick or knife inserted in the center of a muffin comes out clean.
Tips I learned:
– Don’t preheat the oven for long, is too much heat for such a light mixture, I normally make the mix, and then I preheat the oven while I rub the pan with butter.
– Put them in the highest rack of the oven so they cook more slowly, avoiding them to become heavy by cooking too fast.
– When they are ready, take the cupcake pan out of the oven, and put it in the grill on top of the stove (so they cool down faster having the bottom exposed to air), but DO NOT take the muffins out of the pan until they are cool.
– Try to not open the oven to check them until they are golden, or they might not grow right.
I messured everything with my european messuring cups, so they were based in a 250gr. cup, the result was perfect for me 🙂 good luck!
Also, that same day, I was talking with an old friend, Gabriela Moran, and she said “Oh my God, like your mom’s stew chicken with potatoes!”, I love that dish too, it’s one of my favorites from my mom, so I promised her to make it and send her pictures 🙂