After dropping the girls off to school, I went home and headed straight back to bed. I was neither sleepy nor tired just plain laZY. I lay on bed with eyes wide open ..... not sure what to do with myself. I simply refused to get my day going. I reached for the ipad and worked at my daughter's farm. It was a no brainer but I was willing to do anything to remain in my state of laziness. I finally got bored after 2 hours of planting and harvesting strawberries.
I got out of bed.
Instead of working off my household chores I played with flour. I knead some dough to make dinner rolls. While waiting for the dough to rise, I made muffins for breakfast today. I looked at my urgent to try soon file and decided on Florence's Oats Muffin.
The muffins turned out to be soft, moist and extremely tasty despite the amount of oats added. The girls think it is super yummy delicious (a bonus). Not a single complain about the oats. Must be the Kahlua that I added, haha!
This recipe is a keeper ...... my search for a healthy muffin recipe that does not taste chewy and plastic-ky is over. YAY!!!
100g of mixed quick oats and half-blended oat flakes
125ml skimmed milk
125g reduced-fat sour cream
100g oat flour (100g oat flakes and blended it finely till flour like)
100g cake flour
1/2 tsp cinnamon powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
50g brown sugar
50g caster sugar
225g mashed banana
5 tbsp corn oil
1 large egg lightly beaten
1 tsp grand marnier [i used 2 tsp of Kahlua and omited the vanilla essence]
1 tsp vanilla essence
1/2 cup dried fruits(raisin, blueberry and cranberry or your choice)
coated with 1 tbsp flour
1) Preheat oven to 200°C.
2) In a large bowl, stir oats, sour cream, and milk together until combined. Set aside for 10 minutes.
3) In a medium bowl, whisk together oat flour, cinnamon, salt, baking powder, and baking soda. Set aside.
4) To the oat/sour cream mixture, add sugar, vegetable oil, bananas, egg, and vanilla extract. Stir to combine. Add oat flour mixture. Stir until just moistened. Add the dried fruits. Stir until incorporated.
6) Evenly distribute batter among 12 muffin cups. Bake 18-20 minutes, until muffins are golden brown and they pass the toothpick test. Remove from oven and cool in pan for 5 minutes. Enjoy warm or let cool completely.