Morning Glory Muffins

Last spring when I visited one of my cousin’s I borrowed couple of cookbooks from her. The main reason for borrowing the books was Cooking from Cookbook Challenge, though I have not cooked much from these cookbooks yet. I bookmarked a few recipes but did not get time to cook or bake anything from those books. Today’s bake is from one of those cookbooks. It is a healthy bake with zero butter and oil. The only oil used is to line the muffin cups. These muffins are a good way to start the day.

Use of whole wheat flour / atta gives the muffin a different taste but tasted good. I felt the muffins need more sugar but more I ate the muffins, I felt the natural sweetness from the dates took care of the sweetness. Husband liked these a lot and gobbled of 6 muffins in a span of ½ a day. I shared half of the bake with couple of my friends and they too seemed have liked the muffins. Since these are made with whole wheat flour, oats and less sugar, I am not sure if kids would really enjoy the muffins but for adults, it is a great way to start the day.

Photography Rant - Second and third images (above & below) were shot in jpeg and the first one is RAW image processed in Lightroom. I tried processing RAW images of the last two and failed miserably. Since I am shooting both in RAW + JPEG, I picked JPEG ones. The first image, I liked this RAW image better than the camera processed JPEG image. And don't ask me what that brown thing is in the back. Those are walnuts and I know those are a distraction in that image. I could not effectively remove the walnuts from the frame during post production and it was too late to retake pictures again as I had none left. So the brown thing is still in the frame. 🙁

Source: Cooking Light, way to Cook Vegetarian
Total Time: 30 - 32 minutes
Preparation: 10 minutes
Bake Time: 20 - 22 minutes
Yields: 18

Ingredients:

• 1 cup (4.75 oz.) Whole Wheat Flour (I used atta)
• ½ cup (2.25 oz.) All-Purpose Flour
• 1 cup Regular Oats (I used old fashioned oats)
• ¾ cup Brown Sugar (I used dark)
• 1 tbsp. Wheat Bran (I used Oat Bran)
• 2 tbsp. Baking Soda
• ¼ tsp. Salt
• 1 cup Plain Fat Free Yogurt
• 1 cup mashed Ripe Banana (about 2 bananas)
• 1 large Egg
• 1 cup chopped Pitted Dates
• ¾ cup Walnuts
• ½ cup chopped Dried Pineapple
• 3 tbsp. Ground Flaxseed, about 2 tbsp. whole (I used almonds)

Preparation:

• Preheat the oven to 350F.
• Place muffin/cupcake liners in muffin or cupcake pan and spray with cooking spray. I used 6 cupcakes pan and 12 disposable muffin cups.
• Take flours, oats, brown sugar, oat/wheat bran, baking soda, salt in a bowl and whisk until well combined.
• Combine yogurt, mashed banana and egg in a bowl.
• Make a well in the flour mixture and pour yogurt mixture in it. Stir or whisk until moist. I used a hand held mixture.
• Fold in dates, walnuts and pineapple pieces.
• Spoon batter into prepared muffin cups.
• Sprinkle flaxseed or almond powder on muffins.
• Bake for 20 - 22 minutes or until muffins spring back up when lightly touched on the top. I also did a doneness test by inserting a toothpick in the middle and it came clean.
• Remove the muffins immediately from the pan, cool on a wire rack.
• These stayed good for almost 2 days at room temperature, when stored in an airtight container.

This day in 2013: potato Kurma in Pressure Cooker