Rise and shine muffins!
I was introduced to muffins in Canada, especially after becoming a Tim Hortons’ customer. They keep adding new varieties and get everyone hooked to muffins. I like their Blueberry muffins with berry goodness, fluffy texture and humongous size.
On long distance drives, I normally buy muffins as they are gentle on my stomach and avoids me from emergency stops. They are very handy as travel food, individually wrapped and convenient. I can use it as a filler snack or an all day breakfast (when others in my company grab their meaty bites). When I realised it was quite easy to make, I started travelling with home made muffins. Makes eating delightful!
- 1-cup all-purpose flour
- 1-cup whole wheat flour
- ½ cup oatmeal
- 1 cup packed brown sugar
- 1-½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp grated nutmeg
- ½ tsp salt
- 2 eggs
- 1 cup milk
- ¾ cup plain yogurt
- ½ cup vegetable oil
- 1-½ cups carrots, shredded
- ¾ cup dried cranberries
- In a large mixing bowl, add all purpose flour, wheat flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Mix them with a wire whisk.
- In another bowl beat eggs and add milk, yogurt and oil.
- Pour this into the dry ingredients and add dried cranberries, shredded carrots and mix everything gently.
- Take a muffin pan and insert paper liners. (It is easier to remove muffins from pan if liners are used.)
- Spoon muffin mixture into cups filling 3/4 of each cup.
- Preheat oven to 375° F
- Bake in the center of the oven for 20-25 minutes until a tooth pick inserted comes out clean.
- Cool in pan for a few minutes and transfer to a cooling rack to cool completely.
These ingredients yield 12 large muffins. I approve it as a wonderful balanced breakfast. Store them for a week in the refrigerator if they last that long! Indulging in a spongy, nutritious muffins is a part of my travel routine! On a cold day trip, muffin with coffee is all I need for a smiley face!