There is this whole world of healthy and alternative food recipes out there which espouses the virtue of getting rid of processed food and food ingredients. There are any number of products to take their place – quinoa, chia seeds, flaxseed, acai berries and what not. I am always late hopping on to the bandwagon. That may be because I think that our traditional Indian diet consisting of pulses, legumes and vegetables are relatively healthy, providing me with the liberty to indulge every now and then.
But all said, I am a food blogger too and blogging has opened my eyes to infinite possibilities. I have been experimenting a lot with muffins lately, you know, the regular kind. Then I tried some whole wheat recipes but none of them turned out blog-worthy. Then I went on to oat muffins, made with oat flour and nothing else. And guess what? They were so good. Not at all like regular muffins. Actually, my suggestion is to stay away from healthy recipes that claim to be just like the regular ones. Healthy should taste healthy, and as a result, different.
These muffins were just that. Different, but in a really good way. I pulsed regular oats in my blender to make oat flour. From here on, the recipe was loosely based on a regular muffin recipe. You mix the dry and wet ingredients separately, combine them and bake the muffins.
Oat flour muffins do tend to deflate slightly once out of the oven. They are lighter and have a slightly crumbly, almost delicate texture. The batter is not as thick as a regular muffin batter. It is not very runny either, it is kind of like thick oatmeal. If you feel your batter is too runny, add a small handful of oats in it, that should take care of it.
I feel I need to tweak this recipe in terms of its texture, but the flavor was spot-on. Next time, I might reduce the liquid a little bit or add a little extra flour. If you follow the current recipe below, you should end up with muffins like in the photos – soft, fluffy and with a lovely nutty flavor from the oat flour. And the apples are rather lovely along with the oats and brown sugar flavors.
Speaking of photos, if you follow my blog regularly, you might notice something ‘amiss’ with the photographs as well. I am trying to experiment with dark food photography. I cannot stress enough how much I admire those who can pull it off effortlessly and so elegantly. What do y’all think? I am still undecided, and might go back to my old bright and cheery self soon!
OAT FLOUR APPLE MUFFINS
You will need: (Makes 10 slightly small cupcake size muffins)
- Oil – 1/2 cup
- Buttermilk – 1/3 – 1/2 cup (I used 1/2 cup and added 1/4 cup regular oats in the end, you can start with 13 cup instead and see how the batter turns out)
- Brown sugar – 1/2 cup
- Vanilla extract – 1 tsp
- Egg – 1, large
- Apple – 1, peeled and chopped into small pieces
- Oat flour – 1 1/2 cups (made by pulsing around 2 loosely packed cups of quick-cooking oats)
- Baking powder – 2 tsp
- Baking soda – 1/2 tsp
- Salt – 1/2 tsp
- Cinnamon or cardamom powder – 1/2 tsp, optional (I didn’t use it; didn’t miss it either)
- Oats – 1/4 cup (if needed)
- Pre-heat the oven to 375 deg.F and line a cupcake pan with paper liners.
- In a mixing bowl, beat the oil, buttermilk, brown sugar, vanilla extract and egg with a whisk. Add the apple pieces and combine well.
- In another smaller bowl, mix the dry ingredients together (oat flour to cinnamon/cardamom powder, as listed above). Add this to the wet ingredients and mix till just combined. (Add some regular oats if the batter seems too runny. Add a few teaspoons of milk or buttermilk if it is too thick. The consistency should be just slightly runny, like cooked oats.)
- Pour batter into the cupcake pan and bake for 15-20 minutes or till the muffins pass the toothpick test.
- Cool in pan for 5 minutes, remove and cool completely on a wire rack. The muffins keep well in an airtight container for a day and in the refrigerator after that.
- Whenever a recipe calls for buttermilk, I use half milk and half lightly whipped yogurt. You can also use milk with a few teaspoons of lemon juice or white vinegar mixed in. But it will give the baked goods a subtle lemon/vinegar flavor. So I usually go with the milk and yogurt combo.
I suggest you double or even triple the ingredients. The muffins are smaller because they do not rise as much. Also the oat flour makes them very light. You can eat these muffins for a healthy breakfast, and you will need at least 3 per person.
What is your take on alternative baking ingredients? Do share.
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- Between Naps on the Porch
- Home Stories A To Z
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- The Turquoise Home
- Living Well Spending Less
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn