Healthy Muffins

Healthy Muffins

Before I was thinking what is the difference between muffins and cupcakes? For me they look the same. After searching I found out that; A muffin is an individual-sized, baked quick bread product. Muffins in the United States are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and which are often topped with sugar frosting. Muffins are available in both savory varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip or banana flavours. Muffins are often eaten as a breakfast food. Coffee may be served to accompany muffins. Fresh baked muffins are sold by bakeries, donut shops and some fast food restaurants and coffeehouses. Factory baked muffins are sold at grocery stores and convenience stores and they are also served in some coffee shops and cafeterias. Source : https://en.wikipedia.org/wiki/Muffin

Today I made my favorite muffin, it is called “Healthy Muffin”. I learned this recipe from my previous company nurse. There was a time that they are campaigning about healthy diet and lifestyle. She conducted some cooking and simple baking sessions for healthy food options that are easy to prepare and this muffin is one of what she baked.

If you have sweet tooth this is not the muffin for you. This muffin has less sugar use but full of flavor from dried berries, banana and orange rind. I love the aroma of banana and orange that fills the house every time I bake this muffin. This recipe is very easy to prepare and in less than an hour you have your freshly baked aromatic muffins. The muffin is very soft and moist, sure one muffin is not enough for you.

Healthy Muffins Recipe

Ingredients:

225g          Self raising flour (1 ½ Cups)

2 tsp          Baking Powder

50g            Muscovado or Cane Sugar (or 1/3 cup)

100g          Dried Apricot (chopped finely) or Raisins

1 medium   Banana (mashed with 1tbsp of orange juice or calamansi)

1 tbsp        Orange rind (orange peel grated)

300 ml       Skimmed milk (or low fat milk)

1 medium   Egg (beaten)

2 tbsp        Olive oil (or Canola or Corn Oil)

12 pcs        Muffins (medium) paper cups lightly grease the bottom

Instructions:

Sift the flour and baking powder in a bowl

Stir in sugar and chopped apricots/raisins and make a well in center of dry ingredients

Add banana, orange rind, milk, beten egg and oil

Mix all together lightly to form a thick batter. Careful not to overmix your batter else your muffin will become hard.

Divide batter evenly among 12 paper cups, fill each cup about 2/3 full

Bake at 175C for 15 to 20 minutes

To test the if it is done, press down the top of muffins, if muffin springs back, the muffin is ready or do the skewers test.