Blueberry muffins
Made this for breakfast for my son for breakfast instead of the usual fruit cake for Christmas.
Flour - 1/2 cup
Oats(slow cooking) - 1/2 cup(lightly toasted)
Yogurt(curd) - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/8 tsp
Agave - 1/4 cup + 1/8 cup
(have put it this way for easier measure for the recipe instead of 0.375 cups)
Butter - 3 and 3/4 tbsps
Unsweetened Cocoa powder - 1/2 tsp
salt - a small pinch
lemon zest - 1/2 tsp
Almonds(chopped). - 1/2 cup
Blueberries(fresh or frozen) - 1/2 cup *
* I had stored the freshly picked blueberries in summer in the freezer which I used for this recipe.
Melt the butter and mix it with the agave in a vessel. Beat this well with a fork or hand blender until fluffy. Add the yogurt, salt and lemon zest and beat it well. Mix the flour, oats,cocoa powder, baking powder and baking soda in a separate bowl. Slowly add the flour into the butter mix until it all blends together.Finally add the blueberries and akmonds to the mixture and mix it well. The dough will be thick.
Meantime grease the muffin pan and pre-heat the oven to 375F.
Scoop out the dough and fill the muffin pans about 3/4 full. Bake for about 30 minutes or until the top browns and the fork/tester comes out clean.Let it cool on the rack for few minutes. Take the muffins out once cooled down completely.
Recipe source : http://smittenkitchen.com/blog/2010/08/perfect-blueberry-muffins/
I replaced some of the flour with oats, agave for the sugar and yogurt for the egg.
The recipes from the smittenkitchen blog for muffins and short breads has always come out well for me.
Made this for breakfast for my son for breakfast instead of the usual fruit cake for Christmas.
Flour - 1/2 cup
Oats(slow cooking) - 1/2 cup(lightly toasted)
Yogurt(curd) - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/8 tsp
Agave - 1/4 cup + 1/8 cup
(have put it this way for easier measure for the recipe instead of 0.375 cups)
Butter - 3 and 3/4 tbsps
Unsweetened Cocoa powder - 1/2 tsp
salt - a small pinch
lemon zest - 1/2 tsp
Almonds(chopped). - 1/2 cup
Blueberries(fresh or frozen) - 1/2 cup *
* I had stored the freshly picked blueberries in summer in the freezer which I used for this recipe.
Melt the butter and mix it with the agave in a vessel. Beat this well with a fork or hand blender until fluffy. Add the yogurt, salt and lemon zest and beat it well. Mix the flour, oats,cocoa powder, baking powder and baking soda in a separate bowl. Slowly add the flour into the butter mix until it all blends together.Finally add the blueberries and akmonds to the mixture and mix it well. The dough will be thick.
Meantime grease the muffin pan and pre-heat the oven to 375F.
Scoop out the dough and fill the muffin pans about 3/4 full. Bake for about 30 minutes or until the top browns and the fork/tester comes out clean.Let it cool on the rack for few minutes. Take the muffins out once cooled down completely.
The baked muffins
Recipe source : http://smittenkitchen.com/blog/2010/08/perfect-blueberry-muffins/
I replaced some of the flour with oats, agave for the sugar and yogurt for the egg.
The recipes from the smittenkitchen blog for muffins and short breads has always come out well for me.
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