WHOLE WHEAT CARROT MUFFINS

INGREDIENTS (Makes 12)
Whole wheat flour-1 1/2cups
Oats-1 cup
Baking powder-1 tblsp.
Brown sugar-1/4 cup
White sugar*-1/2 cup
Cinnamon powder-1/2 tsp.
Salt-1/4 tsp.
Egg-1
Milk-1 1/4 cup
Vegetable oil-1/4 cup
Vanilla essence-2 tsp.
Carrot grated-1
Cashew nuts(optional)-1/4 cup
Raisins(optional)-1/4 cup

METHOD

1.Preheat oven to 375 degrees F/ 190 C/gas mark 5.Grease muffin tin with butter or line paper cases.

2.Combine all dry ingredients i.e. ww flour, oats, baking powder, both sugar,cunnamon powder and salt.

3.In another bowl, combine all the wet ingredients i.e. egg, milk, oil and vanilla essence.

4.Slowly fold in the wet mixture to the dry mixture and mix till well combined(do not over mix). Add the grated carrots, cashewnuts and raisins.

5.Spoon into muffin pan and bake in the preheated oven for 20 minutes or until toothpick inserted comes out clean. Remove from oven and cool for 5 minutes.

Enjoy healthy and wholesome muffins!!!

WHOLE WHEAT CHOCOLATE MUFFINS

INGREDIENTS (Makes 12 muffins)

Whole wheat flour-2 cups
Sugar-3/4 cup
Cocoa powder-1/3 cup
Baking powder-1 1/2 tsp.
Bakingsoda-1 tsp.
Salt-1/2 tsp.
Yogurt-1 1/2 cup
Egg-1 lightly beaten
Milk-1/4 cup
Coconut oil-1/2 cup
Vanilla essence- 1 tsp.

METHOD

1.Preheat oven to 400 F/gas mark 6. Place paper cases or grease and flour a 12 cup muffin pan.

2.In a large bowl, sieve/combine all the dry ingrdnts. i.e. the first 6 items.

3.In another bowl, whisk together the wet ingrdnts i.e. last 5 items. Whisk until the oil has blended with other ingredients.

4.Fold the wet mixture into the flour/dry mixture until well combined. Pour batter into 12 paper cases or directly to the muffin pans.

5.Bake for 20-25 minutes, until tops are a rich dark brown colour and lightly crispy. Remove and cool on a wire rack.

Enjoy sinful, delicious, moist,crumbly and last but not the least HEALTHY chocolate muffins without any guilt!!!

NOTES:

1. Instead of full fat yogurt, you can use low-fat one. Otherwise if you want a moister texture, sour cream would work very well or you can combine both yogurt and sour cream.

2. Instead of adding milk, you can add water to enhance the chocolatey flavour.

PAPAYA COCONUT MUFFINS

Makes 12 muffins

INGREDIENTS

1 1/4 cup whole wheat flour

3/4 cup all purpose flour

1 tsp. baking soda

1/4 tsp. cinnamon powder

1/2 tsp. salt

1/2 cup sugar

1/2 cup grated coconut

1 egg lightly beaten

1 cup papaya puree

2 tblsp. butter

1/2 tsp. vanilla essesnce

METHOD

1. Puree papaya in a blender and preheat oven to 325 F/160 C/gas mark 3.Line muffin tray with papaer cases.

2. Sift or combine together all the dry ingredients i.e. the first 6 ingrts. and mix grated coconut into this flour mixture.

3. In another bowl, whisk together the wet ingredients i.e. d last 4 ingdts.

4. Add the wet mixture to the flour mixture.

5. Stir until well combined. If you find it not coming together, you can add a splash of milk.

6. Pour scoops of batter into paper cases and bake at 325 F for about 25 mins or until toothpick inserted comes out clean.

7. Take it out from the oven and cool for about 10 minutes. If you do not have papaya in season, you can also try this recipe for mango.

A healthy & yummy breakfast treat for your family!