Date with disaster and finding solace in muffins

Fresh, delicious and mouth-watering

What a crazy week it has been! One of those where you feel like you’re on a roller coaster ride, only this one lasted seven days. Phew! And to top it all, I wanted to bake some apple-cinnamon rolls yesterday as it was World Baking Day but it looks like the stars conspired against me big time (karma?).  So everything went well, the rolls were in the oven giving out that delicious aroma and I’d to step out with the lil’ sister and grandmum. I asked mom to keep an eye on these goodies, she turned off the oven when she saw they were done but as fate would have it(okay, I’m getting into the drama queen mode) she forgot to keep the dish out for it to cool! Yes, I know it’s a sacrilege. By the time I came home I’d some beautifully brown but severely hard apple cinnamon rolls. Sigh. So much for World Baking Day and all that.
But anyway, on the brighter side of things I’m going to give you this muffin recipe today. I’m big on muffins and I love the fact that you can play around so much with them. I like them better than cupcakes and I’m saying this again – I don’t really get what the cupcake craze is all about! (Okay shoot me if you want to!) I’d rather have a muffin, simply because it is unpretentious, easy to eat and the bestest part? I can whip them up in a matter of minutes and eat them within half an hour of removing them from the oven. No icing, no fussing.
This is one of the recipes I came up with when I was putting together a basket of muffins for a friend’s mom. She told me that the flavours needed to be simple, nothing fancy and also something that her mom would be familiar with. So these are the three flavours I made, all of them whole wheat and eggless, of course: Orange-cinnamon & honey, Coffee & cashew and Oat, raisin & toasted coconut. For the third one, I was inspired by the Oatmeal-raisin cookie and I sprinkled the toasted coconut on the muffin just before it went into the oven, it was on a whim and this was for someone from God’s Own Country so I knew I’d be scoring brownie points there. *Wicked grin*
Profile of a gorgeous golden muffin
Oat, raisin & toasted coconut muffins

This recipe makes 6-8 large muffins and about a dozen smaller ones
1 1/3 cup of whole wheat flavour
½ cup of oats, slightly roasted (I used Quaker)
2 tbsp of raisins
¼ cup of fresh curd (I used homemade, the one that’s made with skim milk)
½ cup minus 1 tbsp of vegetable oil
½ cup of demerara sugar (you can use white sugar too)
¾ tsp of baking soda
½ tsp of baking powder
½ tsp of vanilla essence
2 tbsp of grated coconut, lightly toasted until it is golden brown
A tiny pinch of cinnamon powder
Sift the whole wheat flour, baking soda and baking powder together.
In another bowl mix the oil, sugar, cinnamon powder, vanilla essence and curd together until it forms a smooth paste. Now add this to the flour mixture and fold until all the ingredients have combined to form a smooth batter. If you find the batter is a little too dry of thick then add a tbsp or two of ice-cold water until you get the desired consistency. Add the raisins and oats and give the batter a quick stir.
Now spoon the batter into a greased, lined muffin tray and sprinkle some toasted coconut on top. Bake for 20-25 minutes in a pre-heated oven at 180 degrees.  Remove from the oven when it is done; allow the muffins to cool on a wire rack before you sink your teeth into them. Otherwise, like me, you’ll end up with a slightly burnt tongue. 
Ah! How about one of these with a cuppa tea?
  • You will need to dry-roast the oats a little because otherwise they tend to get soggy during the baking process.
  • When it comes to the coconut, toast them very, very lightly. Remove from heat just when it is beginning to turn brown, this is because the coconut gets further toasted while baking and if you overdo the heat during the first time you’re going to end up with a beautiful muffin with a burnt top. Not a pretty picture at all.
  • It is a good idea to throw in some chopped fruit into the batter, the best bet would be some apples or bananas but you can also add some berries to perk up the flavours a bit. 

I’m sending this to the Let’s Bake Cupcakes & Muffins event at Nayna’s Simply Senstational Food 
and I love Baking #4 at Tickling Palates by Radhika

And since this is a recipe that can be whipped up in a matter of minutes, it is also going to Guest Quest at Amina’s Creations

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