I feel like I have no time to sit down for a hearty breakfast every morning. I also hate to skip my favourite meal without which my day cannot really start. I finally managed to solve this by bringing together my usual breakfast foods into a single item: Muffins!

Oatmeal raisin muffins are quite a meal in themselves. Healthy and rich in energy, these muffins should suffice to keep you going till lunch time. Pop one in your lunchbox or eat it on the way to work. And dnt forget to add some extras to share with your colleagues 🙂

You can always use cranberries or apricots or even chopped fresh fruit instead of raisins. Replace Alpen cereal with your favourite store-bought brand or homemade recipe. Recipe for Oatmeal Raisin Muffins is slightly adapted from Pittsburgh Needs Eated.

OATMEAL RAISIN MUFFINS

 

Ingredients:

1 1/4 cups all purpose flour

3/4 cup Quaker quick cooking oats

3/4 cup Alpen Cereal

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp allspice

2 large eggs

3/4 cup dark brown sugar

1 cup plain yogurt

1/2 cup vegetable oil

1 tsp vanilla extract

1/2 -3/4 cup raisins

1/3 cup almonds, chopped

Method:

  • Preheat oven to 375 oF. Line muffin pan with paper cups.
  • Soak raisins in warm water for at least 1 hour until plump. Drain well and pat dry in between paper towels. Set aside.
  • Combine flour, half of the oats, alpen, paking powder, baking soda, salt and all spice in the bowl of a food processor.
  • Pulse for 2-3 minutes until finely ground and dump in a large bowl. Stir in remaining oats and make a well in centre.
  • In a medium bowl, whisk eggs and brown sugar together.

 

  • Add yogurt, oil and vanilla and combine till homogenous.
  • Pour mixture into dry ingredients and fold in with spatula.
  • Next add raisins and almonds and stir until just combined.
  • Leave batter to stand for 5 minutes before filling muffin pan.
  • Fill cups to a little more than 3/4 full. Bake for 25-30 min.
  • Muffins will be golden brown and spring back to touch.
  • Remove from oven and cool completely on a wire rack.
  • Makes 12 regular muffins. Ideal for breakfast!

I’m currently going through yet another eggless & meatless phase. Looking at things from a brighter angle, my periodic stunts into vegetarianism gives me the wonderful opportunity to reinvent eggless baking in my own terms.

I chose to flavour this cake with a strong dose of instant coffee since I’ve been drinking less of the stuff since I joined work. The cake should really be called ‘instant nescafe cake’. I believe it is one of the simplest [and quickest] I’ve made till date.

With no eggs and butter to bring to room temperature, you can even turn this into a one-bowl recipe. I actually mixed everything together and added water bit by bit to get the right consistency. You can add more if you feel that your batter turns out too thick.

NESCAFE CAKE

 

Ingredients:

2 cups self raising flour

1 tsp baking powder

1 tsp baking soda

1 cup icing sugar

2 tbs Instant Nescafé Classic

2/3 cup Yoplait aux Céréales

1/3 cup water

1/2 cup vegetable oil

1 tsp vanilla extract

 

Method:

  • Preheat oven to 350 oF. Line a 9×9-inch square pan with baking paper. In a large bowl, sift together flour, baking powder, baking soda and icing/confectioner’s sugar.
  • In a large measuring jug, stir together yoplait, water, vegetable oil and vanilla extract until they are well blended.

 

  • Make a well and pour this mixture over dry ingredients.
  • Fold in until just combined. Stir in coffee granules last so that they are evenly dispersed in batter. Do not overmix.
  • Pour batter into prepared pan and bake for 35-40 minutes.

 

  • Cake is done when golden brown. A skewer inserted in the centre should come out clean. Remove from pan from oven.
  • Leave to cool completely in pan before you remove cake.
  • Serve with a swirl of whipping cream. Makes 16 pieces.
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