Monday, June 11, 2012
It appears that the only thing that motivates me to post these days is the Secret Recipe Club. It would seem like I don't bake anymore but, if you saw me in person you would know I do. I can't seem to find the motivation to photograph and write. This month I was assigned samayalarai-cooking is divine. The author Jayasree does not have a bio but, from what I can tell she is a mother of three that cooks some seriously delicious looking Indian food. In addition to Indian food she features many eggless recipes. I absolutely love Indian food and would have attempted one of the easier dishes but, I did not have access to many of the ingredients. I opted for her eggless blueberry muffins. I only modified the recipe where I could not match the ingredients. Jayasree listed wholemeal flour which when I googled it appears to be the US equivalent of whole wheat flour. Instead of wheat bran I used oat bran. I was concerned that these would be dry but, when I tasted the batter I knew I was in for a treat. The batter was sturdy but, sweet. As soon as these came out of the oven my two year old wanted to taste one. After they cooled she ate 5 mini muffins without batting an eye. She doesn't even like blueberries. If that is not an endorsement I don't know what is. These muffins are not only healthy but, they are extremely tasty. Enjoy!
blueberry oat bran mini muffins
1 tablespoon flax meal plus 3 tablespoons water
1 1/4 cup whole wheat pastry flour
1 1/4 cup oat bran
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar
1/4 cup honey
1/2 cup milk
4 tablespoons oil
1 teaspoon vanilla extract
1 cup fresh blueberries
Soak flax meal in the 3 tablespoons of very warm water.
Preheat the oven to 350.
Line mini muffin pan with paper liners
Mix the flour, oat bran, baking soda,baking powder, salt, cinnamon, nutmeg and sugar in a large bowl. Set aside.
In a new bowl mash the bananas with the flax seed powder. Add the milk, oil and honey. Blend with mixer until well combined. Add in the vanilla.
Make a well in the middle on the dry ingredients and pour the wet ingredients into it. Mix until everything is completely incorporated. Fold in the blueberries.
Fill your Muffin tins with the batter and bake it for 20 minutes.
Remove from oven and allow to cool on a rack.