Eggless Whole Wheat Oats Coconut Muffins

My toddler loves cakes and muffins.  I often experiment with healthy ingredients to make these for her.  The funny thing is that whatever cake or muffins I make for her I end up on relishing them myself too :)  These muffins too falls in that category.  I first tried them a month ago and then today.  They came out as good as before.  So fluffy and moist.  My princess just loved them. 

These muffins are simply melt in mouth and delicious.  Addition of fresh coconut gave it a nice crunch and condensed milk made it so rich in flavour.  Its a tried and tested recipe so make it for your family and get the nice compliments from them :)  

I thought to share this recipe as it has all the healthy ingredients that you can enjoy with your kiddos without fear of calories as it is a low calorie snack with just 2 tbsp of butter (you can easily decrease it by 1 & 1/2 tbsp).  I made them a bit on the sweeter side as I loved it that way.  All in all, its a healthy addition in your snacks list. 

So here is the recipe for you to try.  Happy Cooking :)

Makes - 6 muffins 

Baking time - 20 minutes

Temperature - 180 degree

Ingredients:

Whole wheat flour	2 tbsp
Oats flour	2 tbsp
All purpose flour (maida)	2 tbsp
Baking powder	¼ tsp
Baking soda	1/8 tsp or 2 big pinch
Butter	2 tbsp
Salt	1 pinch
Fresh grated coconut	5 tbsp
Vanilla essence	¼ tsp
Milk	3 tbsp  or as required
Choco chips	1 tbsp
Tutty fruity (I used my homemade tutty fruity)	1 tbsp

Method:

• Mix together oats flour, whole wheat flour, all purpose flour, salt, baking powder and baking soda.  Set aside.
• Preheat oven at 180 degree and line a muffin pan with paper liners.  Set aside.
• Mix choco chips and tutty fruitty with 1/2 tsp of all purpose flour and set aside.
• In a mixing bowl, take melted butter, condensed milk and castor sugar (if using) and mix well.  Add vanilla essence and milk. Mix again.  Add flour mix little by little.  If you find that the batter is getting thick, add one more tbsp of milk.  The batter should not be too loose.  Keep it a bit on the thicker side.  Add grated coconut and give it a stir.  Finally add choco chips and tutty fruitty and gently stir twice.
• Fill the muffin cups with the prepared batter till a little more than half.
• Bake for 20 minutes or till the top gets a little brown.  Remove and shift to a wire rack to cool down.
• Enjoy.

Notes:

1. I used a different brand of condensed milk that had a bit thinner texture so I added 1 tbsp of castor sugar to perfect the sweetness.  If you are using Nestle condensed milk, skip the sugar.
2. You can add your choice of nuts instead of choco chips and tutty fruitty.  But I recommend to use choco chips too with nuts.
3. Here I used 2 tbsp of butter which can easily be reduced to 1 1/2 tbsp.

Whole Wheat Peanut Butter Cookies

Hi friends.  Marry Christmas to all of you.  I know its a bit late but there is no time constraint for sharing the good wishes :)

I had planned to make a fruit cake on this Christmas but couldn't manage the time for the same so now I will make it for the new year.  It would be an easy peasy recipe with no fuss.  No alcohol and nothing fancy going around.  So keep checking my space for the recipe.

Getting back to today's recipe i.e. whole wheat peanut butter cookies.  I had a bottle of peanut butter which I bought for some baking recipes.  I like peanuts but I can't have peanut butter on the bread.  So the bottle was almost full. Yesterday I was in baking mood so I mixed up different things with peanut butter and got these nice peanut butter cookies.  I added healthy flours to make it anytime craving snacks.  Fat is also very less.  Crushed peanuts gave a nice crunch to these cookies.  I used brown sugar for the deep brown color but you are free to use white sugar instead.  You can also decrease the sugar level, there wont be any compromise with the taste I bet.  We enjoyed these cookies with tea.  You also try out.  Happy Cooking :)

Ingredients:

Whole wheat flour	½ cup
All purpose flour / Maida	½ cup
Oats flour	¼ cup
Brown sugar	¾ cup
Peanut butter	½ cup
Dessicated coconut	2 tbsp
Baking soda	¼ tsp
Roasted peanuts (crushed)	2 tbsp
Golden syrup	1 tbsp
Cardamom (crushed)	1
Vanilla essence	1 tsp
Ghee/butter	3 tbsp
Water	3 tbsp

Method:

• Take a bowl and mix together wheat flour, all purpose flour, oats flour,coconut, baking soda and cardamom powder.  Keep aside.
• In another bowl, take brown sugar, peanut butter, golden syrup, vanilla essence and water.  Mix well and keep aside for 10 minutes.
• After 10 minutes, mix together sugar batter and flours.  Add butter little by little. Add crushed peanuts and mix again.  Check the consistency.  The mixture would come together if you press it with your fist but it would not form a soft dough.  The texture would be a little crumbly. 
• Take a small portion of mixture and form a ball and press it between both your palms and shape it into cookies.  You can use a cookie cutter also as I did.  As the mixture is crumbly, forming cookies would take a little more time.

 

cookies ready to go in the oven

• Preheat the oven at 180 degree. Take a baking tray and line with an aluminum foil.  Grease the foil with butter.
• Arrange the cookies in the tray and bake for 15 minutes or till the cookies start getting brown.  Do not bake for more than 15 minutes.
• Remove from the oven and let the cookies rest for 2 minutes. 

Just out of the oven

• Shift the cookies to cookie rack and let them cool for 15 minutes.
• Enjoy with tea or coffee.

Notes:

1. Sugar level can be adjusted according to your taste.
2. White sugar can be used.  Brown sugar will give the deep brown color to the cookies.
3. Use the butter/ghee at room temperature.
4. If you find the mixture is too crumbly to shape into cookies you can add some more butter.
5. Do not over bake the cookies else they would burn.