Main course

Tuesday, September 27, 2011


Through the years of experimenting with bake goodies, I have tried to make them not only delicious but nutritious as well. The experiments at times have not been successful but I have persevered to tweak the recipes  to come up with notables for my family secret vault ala "pagkain Amador- Bartolome".

This muffin recipe is a keeper, I used soya milk which is a good source of plant protein, lowers cholesterol, lactose free and does not cause insulin dependent diabetes. It also contains kiwi (vitamin C), banana (potassium) and coconut (adds fibre and a good source of natural energy). It also contains whole wheat flour and oats great source of soluble fibre, protein and good carbs.

2 cups whole wheat flour
1 cups oats ( I prefer to use Quaker oats)
3 eggs
3/4c vegetable oil
1 1/4c soya milk
1 cup dessicated coconut (unsweetened)
3 pcs. kiwi fruit, chopped
3 pcs. banana, chopped
3/4c brown sugar
1tbsp. baking powder
1/4 tsp. salt

Pre-heat oven to 350 degrees. Line your muffin pans with paper cups.

In a bowl, beat eggs. Add brown sugar, oil and salt,  baking powder. Alternate mixing flour with oats and soya milk. Incorporate coconut, kiwi and banana pieces. Pour into prepared muffin pan. Bake for 30-40 minutes or till toothpick inserted in middle of a muffin comes out clean. Yield 2 dozen muffins.

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