Whole-wheat and Honey muffins with Banana and Walnut Twist!!

There are very few things I am quite proud of, in life. Obviously the first has to be my Web store: Antarachocolates.com, where I slogged day and night to design the complete web site and click appropriate pictures for the same! Second has to be my love of life, a foodie’s dream husband dear! And third, is most probably this recipe of mine; Whole-wheat and Honey muffins. I make tons of variation to this recipe. This is one of such variations and so, I don’t recommend experimentation with this particular one. I will soon share the basic recipe, which you can experiment with to your heart’s desire.

I came up with this recipe as a necessity, more than anything else. My sweet-loving bong family needed something sweet after every meal, but something tat didn’t excite their docs too much. And anyways, eating healthy while eliminating a few well established, yet very addictive, white evils are a welcome change. So here goes my diabetes friendly dessert, Whole-wheat and Honey muffins with Banana and Walnut Twist.

Ingredients:

Dry:

3/4 + 1/8 cup whole wheat flour

1/2 tsp salt

3/4 tsp Baking soda

50 gms Gourmet Chocolate Dark from Antara Chocolates company, coarsely chopped 

Walnuts
Generous pinch of Cinnamon (optional)

Wet:  

1/3 cup milk

1/3 tbsp apple cider

1 egg lightly beaten

Vanilla extract (optional)

1/8 cup oil

1/4 cup honey

2 mashed bananas (I used the small indigenous variety which is not too sweet. For the sweet big banana, one should be more than enough!)

Method: 

In a bowl, combine the milk and apple cider together, and let it stand while you get the other ingredients. The milk is going to break down and form a softening agent which is a great replacer of buttermilk in any cake recipe, especially the ones with whole wheat flour. These softening agents will help the texture get to the soft spongy muffin that we all love and adore.

Now in a separate bowl, combine all the dry ingredients and whisk it well. Make sure your mixing bowl is big enough to include all the wet ingredients as well.

Mix together all rest of the wet ingredients with the made buttermilk substitute, and whisk to combine lightly.


Make a well in the middle of the dry mix and add in the wet ingredients. Incorporate the dry stuff in the wet mix, with a wooden spoon or spatula, until you don’t see any dust of dry flour left in the mixing bowl. Make sure not to over mix the ingredients. At this point you should have a well mixed and evenly distributed muffin batter.

This amount is perfect to make 9 even muffins. I decorated the top with sliced bananas and walnuts, just for a visual appeal. It’s an optional step but I highly  recommend!

Bake the muffins at 200 deg c for 20 – 25 minutes, till a wooden skewer inserted in the middle comes out clean with no raw batter left. Let it cool on a wire rack and there you go... 

                                                                                

A healthy bite, for anytime!!

Cheers!!