Low-Fat Muesli Muffins

After Thanksgiving ( Canadian Thanksgiving), I decided that we should take a break from dessert, you know.... Give my oven a break and my waistband too.

Well, it didn't last to long, just until the boys started looking for "something sweet" to eat. Just like that the break was over, so I took my base muffin recipe and " remodeled it" to turn it into this low-fat muffin that I absolutely love, and the boys too ( surprisingly). Not to sweet, but definitely a dessert. Makes 12 muffins.

Ingredients:

2 cups of whole-wheat flour ( I used organic)

1/2 cup of rolled oats ( organic is best)

2 tsp of baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup raw sugar ( or brown sugar if raw sugar not available)

1 large egg

1/2 cup buttermilk

1 cup of low-fat natural yogurt ( I had some blueberry yogurt left over that I used)

1 tsp of pure vanilla extract.

Topping:

1 tbsp of whole-wheat flour

1/2 tsp cinnamon

3 tbsp of raw sugar ( or brown sugar)

1/4 cup of muesli ( granola, I used home made)

1 tbsp of vegetable oil.

Variations: substitute the yogurt with the same amount of puréed banana, or apple sauce.

Preheat the oven to 400˚F. Line a 12 muffin tin with paper liners, set aside.

In a large mixing bowl, combine the flour, rolled oats, baking powder, baking soda, cinnamon and nutmeg. Set aside.

In a different mixing bowl combine the sugar, egg, buttermilk, vanilla extract and yogurt. Mix well.

Add the wet ingredients to the dry ones and mix until just combined.

Divide the batter equally between the prepared tins.

To make the topping:

Combine all the ingredients in a small bowl and sprinkle equally over the top of the muffins.

Bake in the preheated oven for 20 minutes.

Enjoy! Without feeling guilty!

Cheddar Cheese and Herb Muffins

Cheddar cheese originated in the town name Cheddar in England. Today many countries around the world produce cheddar cheese, Sweden, Austria, Ireland, New Zealand  , etc. Canadian cheddar cheeses are smoother, have creamier texture,and great balance of flavor and sharpness.

I love cooking with cheddar, actually is one of my favorite  cheeses to eat or cook with. So when I came across this recipe in one of my baking books I had to try it. Those cheddar cheese muffins can easily replace the dinner rolls or are great in the morning with breakfast. The fresh herbs compliments very well the cheese and delivers fragrance to each bite.



Ingredients:

• 1 1/4 cups                            all purpose flour
• 1/2  cup                               whole wheat flour
• 2 tsp                                    baking powder
• 1/2 tsp                                 baking soda
• 1/2 tsp                                 salt
• 3 tbsp                                  chopped fresh chives 
• 1 tbsp                                  chopped fresh rosemary 
• 1 1/2                                   fresh grated sharp cheddar cheese
• 2                                         large eggs
• 1 cup                                  buttermilk 
• 2 tbsp                                 honey 
• 1/3 cup                              olive oil

Preheat oven to 400˚F ( 200˚C). Line a 12 standard muffin tin with paper or silicon liners. Set aside.

In a bowl stir together the all purpose flour , whole wheat flour,baking powder, baking soda, salt, chives and rosemary. Add 1 1/4 cups cheddar cheese from the total of  1 1/2 cups. Reserve the 1/4 cup, set aside.

In a bowl whisk together the eggs until blended,then stir in the buttermilk,honey and olive oil.

Pour over the dry ingredients and stir just until moistened.

Spoon the batter into the prepared cups. Sprinkle with the remaining cheddar cheese evenly over the tops.

Bake in the preheated oven for 15 to 18 minutes or until the tester inserted in the middle comes out clean.

Let cool in the pan on the wire rack for 5 minutes, then turn out onto the rack. Serve warm or at room temperature.

Enjoy!

Oatmeal and Honey Muffins

Today I was tweaking my blog for most of the morning. I hate doing that, I'm not very good with codes and pasting so I gave up for today. I decided to do something that I enjoy for a change, like baking.

The kids were just as happy, they decided that some muffins are the perfect remedy for my stressful morning at the computer. Baking always relaxes me. So we baked some muffins, and the bread is still rising.

If you like muffins, those are great. Not very sweet, but soft.

Ingredients:

Oatmeal 1 cup (125 g)

Milk 1 1/2 cups (375 ml)

All-purpose flour 2 cups (250 g)

Baking powder 1 tbsp

Brown sugar 1/2 cup (115 g)

Egg 1

Honey 1/4 cup (90 g)

Butter melted 5 tbsp (60 g)

Preheat the oven to 375˚F. line a muffin tin with paper or silicon cases.

Put the oatmeal in a bowl and pour the milk over. Let stand for 5 minutes.

Beat the egg with the melted butter and honey until well blended.
In a separate bowl sift the flour with the baking powder and mix in the brown sugar, make a well in the center and add the egg mixture and the oatmeal and milk mixture.
Stir until just combined , the bater should be slightly lumpy.
Spoon the batter into the muffins cases and bake for 20 to 25 minutes.
Let cool in the muffin tin for 5 minutes before you remove to the cooling rack.
Serve warm.
Enjoy!