Be a pro a baking healthy muffins
Can muffins be healthy? Why not! Today we are talking about two easy and lip-smacking muffin making tips and recipes. If you think that only store-bought muffins can be delicious, and that only 'natural food' stores can sell healthy muffins, then read on.
Not only are these sour cream muffins and carrot walnut muffins healthy, but they're also quick and simple to bake. All you need is 10 minutes of your time and here's how you can make your muffins healthy at home!
Whole gran sour cream muffins (Serves 12)
Ingredients:
- 2 cups whole grain flour
- 1/2 cup sugar
- 1 tablespoon oil
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup fat-free milk
- 1/2 teaspoon salt
- 1 cup dried raisins
- 1/2 cup reduced-fat sour cream
- 1 teaspoon vanilla extract
- 1 large egg
Method
- Preheat the oven to 400 degree F. Coat your muffin tray with oil. (Here's a secret- if you want to prepare oil free muffins, simply fill the tray with paper cupcake liners, this way you can ditch the oil).
- Now in a medium bowl mix baking powder, salt, baking soda and sugar. Gently fold in the raisins. Keep it aside.
- In a separate bowl mix the sour cream, oil, egg, milk and vanilla essence. Now fold in the flour mixture and slowly but gradually stir the mixture with light hands. Pour the mixture evenly in the muffin tray.
- Bake for roughly around 12 to 15 minutes. After 15 minutes when you are done, insert a wooden pick in the centre of the muffin, if the pick comes out clean your muffin is ready.
- Leave the muffins on your kitchen slab for 15 minutes at room temperature. Your muffins are ready to be served!
Carrot- Walnut muffins (Serves 12)
Ingredients
- Pureed carrots (boil carrots and puree them at home)
- 1 1/2 cups of shredded carrots
- 1/3 cup of honey
- 1 tablespoon of canola oil
- 1 1/4th cup of whole wheat pastry flour
- 2 eggs
- 1 tablespoon of baking soda
- 1/2 tablespoon of salt
- 3/4 cup of chopped walnuts
- 1/4 tablespoon of ground cloves
- 1/2 tablespoon of ground ginger
Method
- Preheat the oven to 350 degree F. Coat your muffin tray with oil.
- In a bowl, whisk together pureed carrots, eggs, 1 tablespoon of oil and honey. Leave it aside.
- Now in a separate bowl add ginger, salt, cloves, flour and baking soda. Make a small well in the centre of the bowl and pour the carrot mixture. Stir it together just until all the ingredients are blended together.
- Now add the leftover ingredients - walnuts and shredded carrots - to the mixture and stir well.
- Pour the mixture in the tray. Bake them for 20 minutes. Insert a wooden pick in the centre of the muffin, if the pick comes out clean your muffin is ready.
- Leave the muffins on your kitchen slab for 15 minutes at room temperature.
- Optional: If you want you can stir honey and cream cheese in a separate bowl and spread it across all the muffins right before serving them.
Health Me Up's secret tip: When you are preparing muffins, never over mix your batter. Ideally, muffin mixture is supposed to be a little lumpy. It is always advised to bake your muffin right at the middle rack of the oven as it ensures even heat distribution.
Not only are these sour cream muffins and carrot walnut muffins healthy, but they're also quick and simple to bake. All you need is 10 minutes of your time and here's how you can make your muffins healthy at home!
Whole gran sour cream muffins (Serves 12)
Ingredients:
- 2 cups whole grain flour
- 1/2 cup sugar
- 1 tablespoon oil
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup fat-free milk
- 1/2 teaspoon salt
- 1 cup dried raisins
- 1/2 cup reduced-fat sour cream
- 1 teaspoon vanilla extract
- 1 large egg
Method
- Preheat the oven to 400 degree F. Coat your muffin tray with oil. (Here's a secret- if you want to prepare oil free muffins, simply fill the tray with paper cupcake liners, this way you can ditch the oil).
- Now in a medium bowl mix baking powder, salt, baking soda and sugar. Gently fold in the raisins. Keep it aside.
- In a separate bowl mix the sour cream, oil, egg, milk and vanilla essence. Now fold in the flour mixture and slowly but gradually stir the mixture with light hands. Pour the mixture evenly in the muffin tray.
- Bake for roughly around 12 to 15 minutes. After 15 minutes when you are done, insert a wooden pick in the centre of the muffin, if the pick comes out clean your muffin is ready.
- Leave the muffins on your kitchen slab for 15 minutes at room temperature. Your muffins are ready to be served!
Carrot- Walnut muffins (Serves 12)
Ingredients
- Pureed carrots (boil carrots and puree them at home)
- 1 1/2 cups of shredded carrots
- 1/3 cup of honey
- 1 tablespoon of canola oil
- 1 1/4th cup of whole wheat pastry flour
- 2 eggs
- 1 tablespoon of baking soda
- 1/2 tablespoon of salt
- 3/4 cup of chopped walnuts
- 1/4 tablespoon of ground cloves
- 1/2 tablespoon of ground ginger
Method
- Preheat the oven to 350 degree F. Coat your muffin tray with oil.
- In a bowl, whisk together pureed carrots, eggs, 1 tablespoon of oil and honey. Leave it aside.
- Now in a separate bowl add ginger, salt, cloves, flour and baking soda. Make a small well in the centre of the bowl and pour the carrot mixture. Stir it together just until all the ingredients are blended together.
- Now add the leftover ingredients - walnuts and shredded carrots - to the mixture and stir well.
- Pour the mixture in the tray. Bake them for 20 minutes. Insert a wooden pick in the centre of the muffin, if the pick comes out clean your muffin is ready.
- Leave the muffins on your kitchen slab for 15 minutes at room temperature.
- Optional: If you want you can stir honey and cream cheese in a separate bowl and spread it across all the muffins right before serving them.
Health Me Up's secret tip: When you are preparing muffins, never over mix your batter. Ideally, muffin mixture is supposed to be a little lumpy. It is always advised to bake your muffin right at the middle rack of the oven as it ensures even heat distribution.
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