Ingredients ( For 6 Muffins)
- 3/4 Cup Wholewheat Flour
- 1/4 Cup Quick Cooking Oats,powdered
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- Pinch of salt
- Pinch of nutmeg powder(optional)
- 1/2 Cup Banana Puree ( I took 2 large ripe bananas)
- 1/3 Cup Oil ( I used Rice Bran Oil)
- 1/3 Cup Sugar, powdered
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk, as required to adjust consistency of batter
- 1/4 Cup chopped Walnuts
Method
- Preheat oven to 180 degree Celsius and prepare the muffin molds.
- Roughly chop walnuts and keep aside.
- Sieve the first six dry ingredients (Flour,oats powder,baking powder,baking soda,salt and nutmeg) together.
- In a bowl beat together Oil, sugar powder,banana puree and vanilla extract till sugar is completely dissolved.
- Fold in the dry ingredients into to above mixture and mix to form a smooth batter. Do not over beat the batter at this stage.
- Fold in chopped walnuts in the batter reserving few to sprinkle on top.
- Add 1-2 tablespoon of milk if you find the batter too dry. This batter is however slightly thicker than usual cake batters.
- Spoon the batter into muffin molds.
- Bake the muffins at 180 degree Celsius for 30-35 minutes until toothpick inserted in center comes out clean.
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