Kick start your day with these nutrient-packed Breakfast Muffins made with wheat flour, oatmeal, apple and carrots and nuts.
Eggless Breakfast Muffins, Wheat Muffins
3/4Cup(100 g) Wheat flour (Atta)
1/4Cup(50 ml) Oil
1tspVanilla Essenceor Fruit Essence
1/4CupMixed Nutschopped finely ( I took almonds, cashews and raisins)
Line muffin liners in the muffins tray or in muffin moulds.
Take flour, oatmeal, baking powder, baking soda, cinnamon powder and salt in a bowl and sift it thrice. Sifting is very important as it aerates the flour making it light as a result the muffins too will come out light and fluffy. Keep it aside.
Take oil, curd, sugar and vanilla essence in a big bowl and mix it with a whisk for 2 to 3 minutes, till the mix becomes creamy.
Start preheating oven to 200 degrees C.
Grate apple and carrot.
Mix 1 tablespoon flour (from the above mix of flour only) in the chopped nuts.
In the wet mix, add dry mix in 2 or 3 instalments. Mix very lightly. Do not beat the batter at this stage else gluten will be formed making the muffins chewy.
Lastly, add grated carrot, apple and flour coated nuts.
Again mix very lightly. The consistency of this mix should be thick.
Using a spoon or ice cream scooper put this batter in muffin liners, filling these upto 3/4th.
Tap the muffin tray to release air bubbles, if any.
Top with confetti or tutti fruiti or chocolate chips or almonds, as you wish. ( I used Blueberry and slivered almonds).
Bake for 20 to 25 minutes. Fruit muffins take little longer to get ready.(mine took 30 minutes)
Insert a toothpick to check for the doneness of muffins.
If need be, bake for some more time. If remains uncooked then they will get soggy and also sink from the centre.
When done, take out and let them cool on wire rack.
When completely cool, store in an airtight container. Remains good for 3 to 4 days in cool weather. Otherwise, keep them in the refrigerator.
Serve in breakfast or pack in your little one's lunch box.
Grate apple at the end or they may get discoloured. In case you grate it before then squeeze some lemon juice to it to prevent discolouration.
Grated apple and carrots hold a lot of water. In case your batter is already thin then it is better to squeeze the apple and carrots and then add to the batter.
Flour is added to nuts so that they get evenly distributed in the muffins and do not sink at the bottom.
Use any cooking oil, be it olive or refined or any other.
Avoid mustard oil and coconut oil owing to their strong odours.