Our grandparents were always into home cooked, good quality, seasonal, healthy foods. Then came a trend of junk food/ packaged food, to which our parents enrolled a tiny bit, due to comfort/making life easy reasons. They were totally unaware of the impacts it will have on the health when they started to introduce ready to use kind of foods to us as children. I think our generation had started these easy ready to use food trend and now have taken it too far that its a health scare for many of us today.
But, now I see many among us are very eager to get back to healthy eating habits. We at no cost want this to get into the life of our children. For us, it has become a struggle as there is so much visibility/ advertisement in the world around us. Including me, I constantly fight/struggle when it comes to food choices my children make.
End of the day, it’s their conscious mind, that will make them take the right decisions, you or me; we can’t be helicopter parents, watching every move they make. Maybe tech them by being a good example in front of them, making right mindful conscious decisions about food.
Today I have another interesting healthy recipe for breakfast muffins for you. There is no, refined flour used in the making of these muffins. Instead, I have used a healthy gluten-free flour with the name Kwik mix. It’s a Gluten-Free, Protein-Rich, Healthy flour. The flour is a mix of —
If you remember, I have made savoury Mediterranean Tarts using the same flour earlier.
Making these breakfast muffins is not a complicated task, but the technique is a bit different. I call it Hot milk sponge creation. Because we are not using any maida and we don’t want to compromise on the texture of our muffins. Honestly, healthy flours are difficult when it comes to baking. I get very fussy when it is the texture of my baked goods. I am a kind of a stubborn perfectionist with my baking.
My first batch was a total disaster, which was an eggless version. But the second trial was quite a success, all with the help of well beaten airy eggs.
The milk and butter we use for this recipe, are warmed until hot so that the butter stays melted and the mixture can be easily incorporated into the cake batter, which produces a nice tasting cake with a light and fluffy texture and soft and tender open crumb.
I have also added some almond flour along with kwik mix flour. Also topped, the muffins with some almond crumb. As these are almond muffins, I was looking for strong almond flavours.
1 cup of Kiwk Mix flour
1/4th cup of almond flour
Urban Platter Fine Almond Flour, 200g
1 teaspoon of baking powder
1/4th teaspoon of salt
1/2 cup of full-fat milk
50 gm of butter
2 eggs room temperature
1 cup of sugar
1 teaspoon of vanilla extract
For the almond crumb
1/4th cup of Chopped almonds
1 teaspoon of kwik mix flour
1 tablespoon of butter
1 tablespoon of brown sugar
Pro Nature 100% Organic Sugar, Brown, 500g
Preheat your oven to 350* F (180* C) and line a muffin tray with paper cups, set aside.
In a bowl, sift or whisk together the flour, almond flour, baking powder, and salt.
Place the milk and butter in a small saucepan and heat until hot.
Meanwhile, in the bowl beat the eggs, sugar, and vanilla extract, using an electric hand mixer until thick, pale yellow, and fluffy.
Add the flour mixture and use a rubber spatula to mix until smooth. Add the hot milk mixture and mix only until well combined.
Spoon the prepared batter into the paper cup lined Muffin tray Bulfyss Outperform Premium Black Aluminium 12-Slot Cup Shape 3D Nonstick Muffin/ Cup Cake Pan / Mould – (Medium Size).
Combine all the ingredients of the top crumb in a small bowl and sprinkle on top of each muffin.
Bake for about 20 – 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Remove from the oven and place on a wire rack.
Enjoy with hot tea or coffee!