Sunflower Seeds & Chocolate Chip Muffin

sunflower seeds muffin

Sunflower Seeds & Chocolate Chip Muffin

Ingredients:
2 cups all-purpose flour
½ – ¾ cup white or brown sugar
1 tbsp baking powder
¼ tsp salt
1 large egg
¾ cup milk
½ cup oil
1 tsp vanilla essence
½ cup sunflower seeds
¼ – ½ cup mini chocolate chips

Method:
Preheat oven to 160 degree Celsius and keep muffin pan ready lined with paper cups.
Whisk flour, sugar, baking powder and salt in large bowl.
Whisk egg in another bowl. Add oil, vanilla, and milk and whisk to mix.
Pour the mixture into flour bowl and mix just to combine.
Add sunflower seeds and chocolate chips and mix gently. Don’t overmix.
Fill ¾ muffin cups with batter. Sprinkle few sunflower seeds on top.
Bake for approx. 20 mins till tops are domed and toothpick inserted in the center comes out clean.
Cool and serve. Freezes well too.

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Oat Bran Muffin

Oat Bran Muffin

Oat Bran Muffins

Ingredients:
1 cup oat bran
1 cup wheat flour
½ cup wheat germ (optional)
2 tbsp flaxseed powder
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp salt
4 tbsp brown sugar
2 tbsp oil
½ cup milk
1 egg
1 tsp vanilla essence
2 tbsp yogurt

Method:
Whisk all dry ingredients in a large bowl.
Whisk all wet ingredients and add to dry.
Mix until just combined.
Spoon into greased muffin cups and bake in a preheated oven at 150 degree Celsius for 20 -25 minutes.
Let it cool a bit before you take out of the pan (if you are not using paper/silicone liners).
Cool on wire racks.

Oat Bran Muffin 1

Notes:
It’s a very soft and light muffin, though not sweet. Add more sugar for sweetness.

Morning Glory Muffins

Morning Glory Muffins

Morning Glory Muffins

Ingredients:
2 cups wheat flour/all –purpose flour
1 cup brown sugar
2 tsp baking soda
½ tsp salt
2 tsp cinnamon powder
½ tsp ground ginger (I used shahjeera)
½ cup raisins
2 tbsp chia seeds (sabja)
½ cup nuts (chopped walnuts or almonds or cashews)
¼ cup sunflower seeds
½ cup shredded coconut (I didn’t use)
3 eggs
½ cup oil
¼ cup orange juice (I used cranberry +1 tbsp lemon juice)
2 tsp vanilla essence
3 medium carrots
1 large apple

Method:
Add flour, sugar, baking soda, salt, cinnamon powder, shahjeera or ginger, chia seeds, nuts, sunflower seeds and coconut if using in a large bowl. Whisk to combine.
Chop apple and carrots to big chunks. Put few pieces in a chopper and pulse a few times to get small pieces. (OR you can grate them).
Add to the flour mixture and mix.
In another bowl, whisk eggs, oil, vanilla and juice and to flour and mix well.
The mixture will be little liquidy.
Fill muffin cups almost full and bake in a preheated oven at 150 degree for 25 -30 minutes or until a toothpick comes clean when inserted in the center of a cupcake.

Notes:
Wrap individually in cling wrap and freeze few for later use.

Morning Glory Muffins 1

Pumpkin Doughnut Muffin

Pumpkin Doughnut Muffin

Again pumpkin? you might ask…..Try it and you will be glad you made this…..

Pumpkin Doughnut Muffins
From kirbiecravings

Ingredients:
1 ½ cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
¼ tsp nutmeg powder
¼ tsp cinnamon powder (I didn’t use)
¼ tsp salt
1 large egg
¼ cup oil
½ cup milk
½ cup pumpkin puree
1 tsp vanilla essence
2 tbsp mini chocolate chip (optional)

Coating: (optional)
2 tbsp butter melted
4 tbsp sugar
1 tsp cinnamon powder

Method:
Whisk flour, baking powder, nutmeg, salt and cinnamon powder.
In another bowl, stir pumpkin puree, oil, milk and vanilla essence.
In a large bowl, whisk egg and sugar till sugar dissolves. Add flour and stir. (Actually it’s difficult to fully mix the flour to egg so I added the pumpkin mix as well).
Add the pumpkin mix and whisk well. Stir in chocolate chips if using.
Fill 3/4th of mini muffin or regular moulds and bake in preheated oven at 150 degree Celsius for 12-15 minutes.
When the muffins are cool, dip the top in melted butter and dip in sugar cinnamon mixture.

These muffins have a wonderful soft texture and coating is actually not required. I just did only 2 for my son.

Notes:
As I have mentioned before, store some pumpkin puree in the freezer and you can whip these in no time.
I made 12 mini and 6 regular muffin with this mix.

Pumpkin Doughnut Muffin 1

Low fat pumpkin apple loaf/muffin

Low fat pumpkin apple muffin

This is my first post.

If I had started this blog earlier, it would have been mostly about cakes and sweets. Now its more of finding ways to mask “healthy stuff” into foods that my picky eater would eat.
My son is one of the most picky eater in the world. He eats cheese, more cheese and anything with cheese ….One day he will see this blog!!

Ingredients:
Flour(all purpose or wheat) -2 cups
Sugar -½ cup
Baking soda -1 tsp
Salt -½ tsp
Egg, beaten -1 no.
Olive oil/canola oil -2 tbsp
Pureed pumpkin -1 cup
Apple grated -1 cup
Vanilla essence -1tsp
Chocolate chips/
Butterscotch chips -¼ cup

Directions:
Preheat oven to 325°.
Combine flour, sugar, baking soda, butterscotch chips, and salt in a large bowl. Mix well.
In a medium bowl, mix egg, vanilla, oil, pumpkin puree and apple. Add to the flour
Pour batter into a loaf pan or muffin tray.
Bake at 325° for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Baking time varies for muffins. Enjoy.

healthy muffin for picky eaters....