Oats are a very recent addition to mypantry and definitely, my baking regime. Who wouldn’t want a dessert that is healthy? Well.. I would. Any day! And yes, it gives me another reason to bake and yet another reason to munch on another delicious dessert.
Here’s another great recipe to incorporate oats in your daily life..but in a very delicious way !
1. In a large mixing bowl, combine all dry ingredients and stir very well.
2. In a separate bowl, combine and stir all wet ingredients (including banana).
3. Mix the wet mixture into the dry and stir in the optional add ins.
4. Pour the batter evenly into the prepared cupcake moulds. If using, sprinkle cherries/cranberries/crushed nuts on top of each cupcake.
5. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Let them cool for 5 minutes before taking them out on a wire rack. Let them cool completely. ENJOY!
I have always been a hard-core fan of freshly baked goods—cakes, cupcakes, muffins, cookies..and a lot more. All these years I’ve extensively used all purpose flour for all the baking. It was not until a couple of months ago that I tried replacing it with whole- wheat flour. I was amazed with the results…and since then I’ve been on a lookout… trying to find easy and healthy replacements in baking/cooking.
After using whole-wheat flour in cupcakes, I wanted to try oats or oat flour in the same. I was skeptical at first but wanted to give it a try at least. I looked up the internet for recipes and found this one from Divya’s culinary journey.
This recipe had me at “orange and cranberry” and obviously, “eggless” ! Since the oat flour was being balanced by other flours, I decided to give it a try and I’m glad I did. I found a healthy and guilt-free muffins recipe. And the best part is it doesn’t even taste like it’s a healthier version of a delicious muffin ! Tastes great !
What’s so special about these delectable muffins? Well.. they are.. Eggless. Healthy. Tangy. Moist. AND have low calories!
Here’s the step-by-step guide to make these perfectly gorgeous beauties. Get goin’ !
1. In a bowl, combine all the flours together.
2. Add salt, baking soda and baking powder. Set the dry mixture aside.
3. In another bowl, combine the honey, oil and yogurt. Stir well till all the ingredients are well combined.
4. Add this mixture to the flour mixture, alternating with milk. Add the powdered sugar. Whisk until you have a homogeneous mixture.
5. Now fold in the cranberries, orange zest and orange juice till they are fully incorporated. Don’t worry if it looks messy.
6. Spoon the batter into the muffin pan.
7. If using, sprinkle oats and/or cranberries on the top.
8.Bake at 175˚C for 20-24 minutes or until a skewer inserted in the centre comes out clean.
Let them cool. Enjoy!
Orange Cranberry Muffins Recipe
Preparation Time- 15 minutes
Baking Time- 20-24 minutes
Makes 12 muffins
Recipe from Madhuram’s Eggless Cooking.
All purpose flour- ½ cup
Whole wheat flour- 1 cup
Oats flour- ½ cup
Baking powder, 1 tsp
Soda bi-carb, or Baking Soda- ¼ tsp
Salt- ¼ tsp
Honey- ½ cup
Powdered sugar- 2-3 tbsp
Vegetable or Olive Oil- ¼ cup
Low fat yogurt- ¼ cup
Skimmed milk- ¾ cup
Orange juice- 3 tbsp
Orange zest- 1 tsp (optional)
Dried Cranberries- ½ cup
Oats and dried cranberries – to sprinkle on top (optional)
Pre- heat the oven to 175˚ C for about 10-15 minutes.
Prepare the muffin pan by greasing and flouring it or simply use paper liners. Set it aside.
In a bowl, combine all the flours.
To this, add salt, baking soda and baking powder together. Set it aside.
In another bowl, combine honey, oil and yogurt. Stir well till all the ingredients are well combined.
Add this mixture to the flour mixture, alternating with milk. Add the powdered sugar. Whisk until you have a homogeneous mixture.
Now fold in the cranberries, orange zest and orange juice till they are fully incorporated. Don’t worry if it looks messy.
Spoon the batter into the muffin moulds.
If using, sprinkle oats and/or cranberries on the top of each muffin.
Bake at 175˚C for 20-24 minutes or until a skewer inserted in the center comes out clean.
Let them cool in the mould for 5 minutes and then take them out on a cooling rack and let them cool completely.
1. The muffins are loaded with the goodness of three different flours and that gives it a texture which is quite different from the regular muffins.
2. Chopped walnuts may be added to the batter but I prefer the cherries, berries and the blackcurrants. So for me, the cranberries kind of make it perfect.
3. For the oat flour, rolled oats or quick cooking oats can easily be powdered finely and used. Or you can use store bought oat flour.
4. I have omitted the orange zest and added 2 tsp extra orange juice instead.
5.The original recipe uses only agave nectar as the sweetener. However, I have used honey in place of the agave nectar. When I tasted the batter I knew that I would have to add some sugar to make it my-kinda-sweet. You can make these without the additional sugar and there you have your sugar-less recipe.