This is IT….the healthiest muffins I’ve ever baked. It has no egg but added with wheat germ and wheat bran. Check out the benefits for both wheat germ and wheat bran here:
http://www.harvestcoop.com/oldSite/pages/resource/nutrition/sndbites/496.html
I’ve always wanted to bake muffins without using egg not because I am a vegetarian (far from it ;p), but because egg is one of food to avoid if you have problems with cholesterol level. Since I omitted the egg, I added 2 more tbsp of yoghurt to the mixture but I think an extra 1 tbsp instead of 2 will do too.
The verdict? The muffins smells great when I took them out of the oven and the texture reminded me of whole wheat bread. I think it’s due to the wheat bran because I have added wheat germ before in muffins but it didn’t give the same texture as these. They’re also very moist (am sure, thanks to the yoghurt) and not too sweet. I don’t quite like the mangoes in the muffins though as it turned soft after baking. Probably, apples would be a better choice (if you do apples, make sure to add some cinnamon and nutmeg powder as these 2 spices combine so perfectly well with apples). Adding some nuts e.g. walnuts would be great too!
Oh, if you’re not a fan of whole wheat bread or anything healthy, you can skip this lest you curse me for wasting your time baking ;p
Ingredients:
Plain Flour (1 ½ cup)
Wheat Germ + Wheat Bran (1 cup)
Note: it’s up to you whether you want both in equal amounts or in different proportions
Salt (1/2 tsp)
Baking Powder (3 tsp)
Caster Sugar/ Brown Sugar (3/4 cup)
Plain Yoghurt (4 tbsp)
Milk (1 cup)
Oil (1/4 cup)
Preheat oven at 190C
http://www.harvestcoop.com/oldSite/pages/resource/nutrition/sndbites/496.html
I’ve always wanted to bake muffins without using egg not because I am a vegetarian (far from it ;p), but because egg is one of food to avoid if you have problems with cholesterol level. Since I omitted the egg, I added 2 more tbsp of yoghurt to the mixture but I think an extra 1 tbsp instead of 2 will do too.
The verdict? The muffins smells great when I took them out of the oven and the texture reminded me of whole wheat bread. I think it’s due to the wheat bran because I have added wheat germ before in muffins but it didn’t give the same texture as these. They’re also very moist (am sure, thanks to the yoghurt) and not too sweet. I don’t quite like the mangoes in the muffins though as it turned soft after baking. Probably, apples would be a better choice (if you do apples, make sure to add some cinnamon and nutmeg powder as these 2 spices combine so perfectly well with apples). Adding some nuts e.g. walnuts would be great too!
Oh, if you’re not a fan of whole wheat bread or anything healthy, you can skip this lest you curse me for wasting your time baking ;p
Ingredients:
Plain Flour (1 ½ cup)
Wheat Germ + Wheat Bran (1 cup)
Note: it’s up to you whether you want both in equal amounts or in different proportions
Salt (1/2 tsp)
Baking Powder (3 tsp)
Caster Sugar/ Brown Sugar (3/4 cup)
Plain Yoghurt (4 tbsp)
Milk (1 cup)
Oil (1/4 cup)
Preheat oven at 190C
Method:
1. Mix plain flour, wheat germ, wheat bran, salt and sugar well.
2. In another bowl, mix milk, yoghurt and oil.
3. Pour the wet ingredients into the dry mixture in no. 1.
4. Spoon into muffin cups/tray and bake for 30min or until cooked.
No comments:
Post a Comment