Day 4, Thursday.
These days I feel like I am writing a journal .. everyday I am excited to try something new and to share the experiences with everyone. My mornings are spent thinking about the muffin recipe that I can try today, my office breaks spent on browsing through my saved recipes or new recipes, and my evening, executing my day’s research. 🙂
This banana oats muffins recipe was lying in my saved section from a long time and I really wanted to try this. So , what could be a better time than this… They are perfect for teatime, small snack break and even for breakfast.. I really like them for my breakfast with a strong cup of coffee, and also took them for my evening snack for my 2 hours tiresome bus journey.
Recipe adapted from this blog.
Recipe for banana oats muffins –
- ½ cup whole wheat flour
- ½ cup instant oats
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 medium sized banana (1/2 cup mashed banana)
- ¼ cup oil
- ½ tsp vanilla essence
- ¼ cup brown sugar
- 1 tbsp chia seeds (you can add any nuts also)
- 1 tsp of flax seeds and musk melon seeds for sprinkling on the muffin’s top.
- Pinch of salt.
- Preheat the oven at 200 degree Celsius.
- Sieve the whole wheat flour salt, baking soda, baking powder together in a bowl. Add the oats and chia seeds in the bowl.
- In another bowl, add the mashed banana , brown sugar and vanilla essence. Stir well . Add oil and stir till all incorporated together.
- Add the flour mixture to the wet mixture and mix gently. Use cut and fold method to mix . Do not over mix the batter.
- With the use of spoons, fill the muffins tray till the top. Put some flax seeds and musk melon seeds as garnishing over the muffins top.
- Bake them at the high temperature (200 degree C) for about 5 minutes, then reduce the temperature to 180 and bake for 12-15 minutes.Do note I use small muffin tray , if your muffin tray is medium/regular sized, bake them for around 18-20 minutes.
- Insert a toothpick in a muffin, if it comes out clean , then the muffins are done.
- Enjoy them with cold milk or hot coffee 🙂
Note : I am doing a muffin week .. Check out my other day’s post :
Monday : Tutti-fruity muffins
Tuesday : Spiced Apple muffins
Wednesday : Chocolate chip oats muffins..
Uttarakhand, described as the land of Gods is known for its beautiful landscape and rich culture and heritage ..and today i will add a little about its delicious cuisines also. I am blessed that I belong to this place and needless to say in love with it.. Well we basically belong to a place near Ranikhet… a small town which has flourished a lot with time.. but one thing that still makes the place charming is its simplicity… simplicity in people’s heart, in their conversations and in their food..
Thinking Why I am going on about Uttarakhand? 😛
As I have mentioned in my previous posts, I am a part of lots of food groups on facebook.. and one of them being “ChefAtLarge” , This group is full of creative people and has a great blend of amateurs to professional chef’s . It also has lots of events happening..and today morning i stumbled upon on one of the events that is for Independence Day.. For this we have to post a entry for breakfast dish that belongs to our native place or any other traditional Indian breakfast..So, I decided to make a dish from my native place too, “Singhal” was suggested by my mom as my nani use to make this a lot for their breakfast and also on their birthdays. So I decided to go for this as having singhal may bring back lots of childhood memories for her..
Singhal, is a sweet dish usually prepared on any auspicious occasions in Uttarakhand with many other things…it is like a semolina banana jalebi..
Recipe for Singhal:
- 2 cups of semolina (sooji)
- 1 cup of curd
- 2 mashed bananas
- 3/4 cup of sugar
- 1/2 tsp of cardamom powder
- 1 tsp of saunf (Aniseed)
- Ghee/oil for frying
- water , if needed.
- Beat the curd in a bowl. Add semolina, mashed bananas, sugar and mix well.
- Add cardamom powder and saunf. Mix well and add 2 -3 tbsp of water if required. The mixture would be thick.
- Cover the bowl and let it rest for about one hour.
Batter after 1 hr.
- Take a muslin/cotton cloth and fold it in equal four part. Make a cut of about 1 cm in the center of the cloth. Now pour some of the mixture in the cloth ( same way it is done for jalebi, though this mixture will be very much thicker than jalebi mixture.)
- Heat the oil in the frying pan(kadhai) and with the help of the cloth pour batter in frying pan(kadhai) in spiral shape..
- Cook till brown in color.
Happy Independence Day India .. Enjoy these with a cup of tea/coffee 🙂