Come week ends and the urge to get back to quick baking , keeps prodding me. I keep trying to put off, as the sugar and oil that goes into muffins how ever small the quantity , doesn't do anything for dieters in my family.As a cook I have no choice but to taste and that adds to the problem .
How ever I come up with some healthy choices and reduced sweetness in the muffins which no seems to mind as the addition of dried fruit medley and the walnuts in this recipe makes very delightful.
1/2 cup all-purpose flour
1 cup oat bran
2 tsp baking powder
1 tsp baking soda
Pinch of salt.
3/4 cup whisked fresh yogurt.
1 1/4 cups buttermilk
( While making muffin batter, you can add a little more or less of buttermilk to come to right consistency.
Batter should not be runny. So do not add all the buttermilk and yogurt mixture into the dry flours in one go. )
1/2 cup packed dark brown sugar
2 tablespoons olive oil/any cooking oil will do.
1 cup chopped dried fruit medley
1/2 cup chopped walnuts
Preheat to 375 degree F./ 190 degree C Position the rack in the center of the oven .
Line a 12 muffin cups tray with paper liners.or grease the cups.
Next whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
Lightly beat the yogurt and oil in a medium bowl. Stir in the buttermilk, brown sugar.
Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick.
Fold in the dried fruit and nuts. Scoop out the batter evenly among the muffin cups.
Bake until firm when pressed gently. The muffins will get baked in around 25 minutes.
Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.
These pics were clicked in natural sunlight...:-)