Muffins are one of the most versatile bakes. They can be sweet or savoury. Almost always they come out nice and fluffy. You have to really try hard if you want to spoil them, so new bakers must try baking some.
Muffins are one of my favorite bakes as I love to experiment with the ingredients and the process. As of now, I am experimenting with ‘low fat’
baking and what other bake than muffins to start with.
1 cup/about 200 gams natural plain curd/yoghurt
1/2 cup dried strawberries and 1/2 cup walnuts (both roughly chopped) (about 200 grams)
75 grams butter
100 grams fine sugar/caster sugar
100 grams atta
100 grams maida
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Mix the fruit and walnuts in yoghurt and let the mixture stand for about 30 minutes.
Use an electric beater or with hand beater/whisk, cream the sugar and butter together for 3 minutes or so till the mixture is light, airy and fluffy. Then add eggs one at a time and beat well.
Now add the strawberry, walnuts and curd mix to the butter, sugar and egg mixture and fold gradually (not vigorously). Never overmix.
Fill the muffin cups (2/3rd) with the batter and place them in a preheated oven (180 degree C). Bake for about 20 minutes, till done. Transfer to a cooling rack.
- The batter should be thicker than the cake batter.
- You can use vegetable oil instead of butter.
- You can use cardamom/cinnamon etc. for flavour.
- Cherries and almonds can be substituted in place of strawberries and walnuts.
- Put some water in a container in the oven for moist and evenly baked muffins.
- For eggless muffins add 150 grams of milk maid and no sugar to be added.
- For eggless muffins use thick curd.
- After 20 minutes check if they are firm in the middle and well risen, else bake on for some more time.
Do try out this quick and simple (low fat) muffins recipe and share your experience. You may share your own muffins recipes too.
Follow the website for more such healthy baking recipes as these days I am experimenting with low fat baking.