Chai Spiced Banana Muffins and The Vegan Cook book review

My favorite all time fruit is banana but I am rather fussy as to how I like like my bananas. I like to eat them when they are just yellow as soon as they go a darker yellow and brown spots appear I don't like them. That is when they are perfect to add to smoothies and for baking.

My second favorite thing is spices and I love masala chai spice, you can read all about my masala chai spice post here which shows you my love for this awesome fragrant tea spice. So when I was reading The Vegan Cookbook by Adele McConnell, I was really excited to see a recipe for Chai Spiced Banana Muffins. I did not need too much persuasion to recreate the recipe.

The Vegan Cookbook  has 100  recipe for breakfast, lunch and dinner together with some love sweet treats and desserts. The book is beautifully illustrated and has inviting food photos.I really like the fact that the author has added symbols to the recipes to annotate if they are soy-free, seed-free, raw, gluten-free, nut-free and sugar free.
The book is perfect for anyone who has newly become vegan as the recipes tips ans ideas are very useful and easy to follow.

Book Details :The Vegan Cookbook By Adele McConnell
ISBN 978-1-84899-338-9
Retails  £9.99

My score for the book: 12/15

Content -4/5
Illustrations-4/5
Recipe Instructions-4/5

** I was sent a copy of the book to review as always all thoughts and opinions expressed are my own.







Coming back to the Chai Spiced Muffins, sadly the first batch I made were really dry and not sweet enough as the original recipe does not have any sugar added to it and relies on the natural sweetness of the banana. I recreated the recipe for the second time but this time I added half a cup of brown sugar to the recipe and also sprinkled some sugar on top of the muffins. I also added a touch more liquid and the muffins turned out much better. Vegan muffins do not have the same texture as normal muffins and these were a little more dense, more like banana bread than muffins. Despite this we did enjoy them.

I took inspiration from the original recipe from the book and below you can see my version that I recreated with minor changes.

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Chai Spiced Banana Muffins

by Nayna Kanabar November-26-2017

Delicious Chai flavoured Muffins, that are vegan and healthy too.

Ingredients:

• 2 cups Plain Flour
• 1/2 cup (plus 2 tablespoons for sprinkling) Brown Sugar
• 1/2 teaspoon Baking Powder
• 1 teaspoon Chai Spice
• 2 Ripe Bananas
• 3/4 cup roughly chopped Pecans
• 1/3 cup Sunflower oil
• 1 teaspoon Apple Cider Vinegar
• 1/2 Cup Coconut Milk

Method:

1. Preheat oven to 190 degrees C/ 375 degrees F2. In a jug add the coconut milk and the vinegar and keep aside.3. In a large bowl, add the bananas and mash them up with a fork. Add the oil and vanilla and the milk mixture from the jug and whisk together.
4.Sieve the flour, spices, baking powder straight into the bowl. Add the sugar and gently fold the mixture till combined. Fold in the chopped pecans.5. Divide the mixture into the cake cases and sprinkle a little brown sugar on the top ,bake in the preheated oven for 25 minutes until golden brown. 6. Remove from oven and cool on wire rack.

Details

Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Yield: 12

** NB If you want to make your own chai spice mixture mix together 1/2 teaspoon cardamon powder, 1/2 teaspoon clove powder, 1/2 teaspoon cinnamon powder, 1/2 teaspoon ground ginger, 1/2 teaspoon all spice and 1/2 teaspoon black pepper powder.

Do you enjoy muffins, what is your favorite combination? Do tell me in the comments below.

I also  have a copy of the Vegan Cook Book to giveaway to one simplyfood reader so you too can create your own mouth watering Vegan recipes.

How to enter:

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Eggless Raspberry and Blueberry Muffins for Comic Relief

I have been watching the Great British Comic relief bake off and am totally in admiration with the celebrities that participate in the show for charity, especially those that are really out of their comfort zone in the baking world. I feel that if everyone did something, however small, to help raise money for people who are less fortunate than us at least we could make a combined effort to ease their hardship. As they say every drop of water in the bucket is as precious as the next to reach the fill line.

I baked these muffins for a charity sale to raise some money for comic relief. The sale did not raise thousands of pounds but I feel every little effort helps. I sincerely hope that some of my readers will take inspiration from this post and start baking for comic relief to raise funds. Do share your stories in the comments section of anything you have baked.

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Eggless Raspberry and Blueberry Breakfast Muffins

by Nayna Kanabar February-20-2016

Fruity and delicious eggless muffins perfect for breakfast or snacks.

Ingredients:

• 1.25 cups Plain Flour
• 1/2 teaspoon Bicarbonate of Soda
• 1 teaspoon Baking Powder
• 1/2 cup Butter (room temperature)
• 395 g (1 can) Condensed Milk
• 2 tablespoons Milk (warm)
• 1 cup Raspberries and Blueberries
• 1 teaspoon Vanilla Essence

Method:

1. Preheat oven to 180 degrees C 2. In a mixing bowl sieve together the flour and the bicarbonate of soda and baking powder and keep aside.2.In another bowl whisk together the condensed milk, softened butter, milk and vanilla essence until light and fluffy.3. Fold the flour into the butter mixture lightly until all the flour is incorporated.4. Fold in the berries gently.5. Spray the pan with a little sunflower oil and spoon the mixture into the pan to fill about two thirds full. Smooth the top of the batter with a spoon.6. Bake in a preheated oven at 180 degrees C/ 350 degrees F for 25 minutes or until muffins are golden brown and skewer inserted in centre of muffins comes out clean.7. Remove muffins from oven and transfer them to wire rack for cooling. Once cooled drizzle with a flurry of icing sugar before serving.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 25 mins Yield: 16 muffins

I baked my muffins in the Sweetheart Rose Baking Pan made by Nordic bakeware which was gifted to me by House of Fraser. The pan is robustly made from heavy cast aluminum. It has a special reflective exterior and a premium non stick coating. This pan would make the perfect Mother's Day present also for any mum, you can purchase it from House of Fraser online where together with this pan there is a vast selection of beautiful bakeware.

Marbled Chocolate Cheesecake Muffins

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Marbled Chocolate Cheesecake Muffins

by Nayna Kanabar March-25-2015

Delectable cheesecake flavours in a delicious soft muffins.

Ingredients:

• 125 g Cream Cheese
• 150 g Plain Flour
• 175 g Caster Sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 100 gCooks Dark Chocolate
• 50 g Butter
• 100 ml Buttermilk
• 1 teaspoon Bicarbonate of soda

Method:

1. Preheat oven to 180 degrees C and line a muffin pan with muffin cases.2. To make the cheesecake mixture, beat the cheese, 25 g flour, 50 g sugar, 1 egg and the vanilla extract. Mix together and keep aside.3.For the chocolate mixture, break the chocolate and place them into a heat proof bowl, add the butter and place the bowl over a pan of simmering water to melt the chocolate.Add the sugar and mix well. Remove the bowl from the heat and leave to cool.4.Sift the remaining flour and bicarbonate of soda on top of the melted chocolate in the bowl and add the egg and the buttermilk and mix well.5. Fill the muffin cases with alternate spoonfuls of the chocolate mixture , followed by the white cheesecake mixture. Using a cocktail stick swirl the mixture slightly.6. Bake the muffins in the preheated oven and bake for 25 minutes, or until a skewer comes out clean. Once baked remove the muffins from the oven and transfer to a wire rack to cool.

Details

Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Yield: 12 muffins

This post is in collaboration with Dr.Oetker, who want to inspire bakers to bake and to create recipes with their chocolate range. I have chosen this Marbled Cheesecake  muffin recipe which is from their selection of Chocolate recipes.
I have chosen this recipe over others as my family love both cheesecake and muffins and when I saw the recipe there was no better way to combine the two than in this delicious marbled chocolate cheesecake muffins.

Dr.Oetker are also inspiring everyone to get baking and enter their competition via twitter.
How can you enter??

Details:
 Dr. Oetker Twitter Competition

• Dr. Oetker is encouraging bakers to celebrate chocolate by making a yummy chocolate bake.
• Dr. Oetker believes that chocolate tastes even better when you share it, so they want to know who you’ll be sharing your chocolate bake with.
• To enter, just tweet @DrOetkerbakes a photo of a chocolate bake you've made and tell them who you'll be sharing it with, for the chance to win a deluxe hamper of chocolate products from Dr. Oetker using the hashtag #evenbetterbaking

I was sent a selection of Dr.Oetker chocolate products to create my chocolate recipe.

Vanilla Cupcakes and a birthday celebration.

Birthdays are not birthdays with out cake, so what better way than to present some one with a lovely cake baked  at home and iced for them. These birthday cupcakes were made as a joint effort from both my daughters for their dads birthday. Together with cakes we gave him a lovely breakfast surprise and gift. The gift was really hard to find as a man who has every gadget available what do you buy him?? After much searching we came across the The Watch Hut, a fabulous site with some lovely watches to suit all prices.We selected the Armani Exchange gents silver watch for his gift. He really loved the gift and especially the delicious cup cakes featured below.

Delicate vanilla sponge with creamy butter cream icing makes these delicious cup cakes melt in the mouth.

Ingredients:

120g butter
120g self raising flour
120 g sugar
2 eggs
1 teaspoon vanilla essence

For decorations:

Vanilla butter cream ( shop bought)
Maltersers
Blue edible sprinkles
Ready rolled fondant sheet

Method:

1. Preheat the oven to 18O C  / 350 F.
2. In a electric mixing bowl cream together the butter and sugar until light and fluffy.
3. Beat the eggs in a separate bowl and add them to the butter and mix together.Add the vanilla essence and mix.
4. Gently fold in the flour by using a metal spoon.
5. Divide the mixture into 12 cupcake liners and bake the cupcakes for 15 minutes in the preheated oven until golden brown.
6. To check if the cakes are cooked insert a skewer into the cake, if it comes out clean cakes are baked.
7. Remove cakes from the oven and place them on a wire rack to cool.
8. Place a star nozzle in a piping bag and fill it with vanilla butter cream. Pipe a swirl of butter cream onto each cupcake and garnish with chocolate maltesers.
9.Using alphabet cutters cut out the letters D , A, D  from the fondant sheet and place them on three of the cupcakes. Sprinkle with the blue sprinkles.

This post was sponsored by The Watch Hut.

Pumpkin Muffins-Secret Recipe Club Challenge 21 st November 2013

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try  it and blog about it.
My assigned blog was The avid Appetite written by Rachel. Since its October I wanted to cook with pumpkin and I found the perfect pumpkin muffin recipe on Rachels blog.The only changes I made were that I replace evaporated milk with full cream milk and left out the glaze.The pumpkin muffins were delicious.

Delicious  pumpkin muffins with an aromatic spicy taste.

Ingredients:

Dry Ingredients

1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon all spice
1 tablespoon egg replacer (or 1 egg)
1/4 teaspoon salt

Wet Ingredients

1/2 cup pumpkin puree
1/2 cup butter room temperature
3/4 cup full cream milk

Method:

1. Preheat oven at 200 degrees C / 400 degrees F
2. In a large bowl mix together the flour, sugar, all spice and baking powder.
3. In a  blender jug add the pumpkin puree, milk and butter nad whip together all the wet ingredients.
4. Gently fold in the wet ingredients into the dry ingredients. Do not over mix.
5. Spoon the mixture into 10 muffin cases nad bake in preheated oven for 20-22 minutes until golden brown.

The original recipe suggested a glaze but I did not glaze my muffins.

You may like:

Cinnamon and upside down apple muffins

Submitting to:

Lets cook with Pumpkin event by simply.food
Flavours of USA and Canada event by simply.food

 

Cinnamon and Apple upside down muffins.

The month of October brings with it chilly weather and an abundance of apples.My friend has an apple tree in her back garden and she gave me a bag full of cooking apples.Sour and tart they are perfect for baking with. I am sure most people will agree that Cinnamon goes hand in hand with apples and they are a marriage made in heaven.On my recent trip to the USA I bought a patterned muffin tray so it was the perfect choice to bake these cinnamon and apple upside down muffins.

Beautifully moist and fragrant cinnamon and apple upside down muffins that will melt in your mouth wanting a second bite, one will not be enough.

Ingredients:

Apple filling:

3 medium cooking apples peeled and finely diced
2 tablespoons sugar
1/4 teaspoon freshly ground cinnamon

Muffin Batter:

3/4 teaspoon freshly ground Cinnamon
360g  / 12 oz plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
4 tablespoons Rachels strawberry yoghurt
1/3 cup sunflower oil
3/4 cup water
240g / 8oz sugar

Icing:

2 heaped tablespoons icing sugar
1/4 teaspoon cinnamon
1 teaspoon water

Method:

1. Preheat oven to 350 F degrees/ 180 degrees C
2. Toss the diced apples in 2 tablespoons of sugar and 1/4 teaspoon cinnamon and place in a saucepan.
3. Cook the apples on a low heat for 2-3 minutes until all the sugar has melted and the apples are just softened.(Do not overcook the apple pieces need to hold shape) Remove from heat and leave to cool.
4.Sieve together the flour, baking powder,bicarbonate of soda and cinnamon together in a large bowl.Stir in the sugar.
5. In a jug mix together the yoghurt, water, oil and whisk together.
6. Add the wet ingredients from the jug to the dry ingredients in the bowl and fold together with light hands.Do not over mix.
7. Oil the muffin pan using a pastry brush dipped in oil, this is important as we will need to make sure after baking muffins come out of pan without sticking.
8. Spoon a tablespoon of batter in each hole of the muffin pan.
9. Add on top of this a spoonful of apple mixture.
10. Add a second spoon of batter on top of the apple mixture. Muffin pan should only be 2/3 full.Do not over fill.
11. Place the pan in the oven to bake for 12-15 minutes.Once muffins are golden brown remove them from the oven and leave to cool.
12. To de mould the muffins, run a knife around the edge of the pan and turn the muffin pan over a wire tray and tap gently..
13. Add the icing sugar to a small bowl , add the cinnamon and the water and make the icing.
14. Make a paper cone with some parchment paper and fill it with the icing.
15. Place the cooled muffins onto a serving platter upside down and pipe some lines of icing over the muffins.
16.Before serving sieve some icing sugar over the muffins.

The cinnamon used in this recipe was sent to me by Cinnamon Hill and the yogurt used was sent to me by Rachels Organic.

You may like:
Banana muffins

Submitting to:
Lets cook with Apples

Garden Cup cakes

Beautiful  and colourful vanilla garden cupcakes that will be perfect for any summer party

Ingredients:

240 g / 8 oz plain flour
1 teaspoon baking powder
240 g / 8 oz sugar
240 g / 8 oz butter
4 eggs (or 4 tablespoons egg replacer)
1 teaspoon vanilla essence

Butter cream:

120 g / 4 oz unsalted butter(room temperature)
360 g / 12 oz icing sugar
1 large tablespoon trex (optional)
1 teaspoon vanilla essence
Milk(optional)
Decoration:
2-3 drops green food colouring
Ready to roll fondant icing in various colours

Method:

Cakes:

1. Preheat the oven to  200 degrees C/400 degrees F  for 10 minutes
2. Cream together the sugar and butter until light and fluffy.
3. Whisk the eggs in a separate bowl to mix together the white and the yolk.
4. Sieve the flour and baking powder.
5. Add alternate spoonfuls of flour and eggs to the butter and sugar until all the flour and eggs are mixed into the butter and sugar.Add the vanilla and fold gently.Do not over mix the batter.
6. Half fill cupcake cases with the batter and bake the cupcakes in the oven for 15-18 minutes until golden brown. (Check if cakes are baked by inserting a skewer in the center of the cake if it comes out clean cakes are ready.)
7. Remove from oven and transfer them to wire rack to cool completely.

Butter cream:

8. Add the butter, trex and vanilla into a mixing bowl and whisk the butter until soft and creamy. Add small amounts of icing sugar to the butter and continuously whisk until all the icing sugar is mixed into the butter.
9. If the butter cream appears too thick you can add 1-2 tablespoons of milk and whisk again to thin it down.The consistency should be fairly stiff.
10.To the prepared butter cream add a few drops of green food colouring to tint it green.Add a grass nozzle (wilton 234) to the piping bag and fill it with green butter cream and keep aside.

11. Roll out the coloured fondant and using flower cutters cut out assorted flower shapes in different sizes.
12. Pipe the top of the cup cakes with the green butter cream to replicate grass.You can watch this video here on how pipe grass.
13.Add the cut out flowers on top of the icing.
Serve  immediately.

NB-The addition of trex will give the butter cream a nice gloss and it will stabilize it.

Entering these cute little garden cupcakes to the rangecookers.co.uk creative cupcake competition. If you have baked a cupcake why not try entering this competition , the prize is a range cooker.

Strawberry Kisses ~Mini eggless strawberry muffins for World baking day.

English summer captured in  every bite in these wonderful strawberry kisses mini muffins for world baking day.

Ingredients:

12 strawberries
12 oz / 360 g plain flour
8 oz sugar / 240 g sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
75 ml sunflower oil
250 ml water
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Method:

1. Preheat the oven to 180 degrees C / 350 degrees F
2. In a large bowl sieve together the flour, baking powder, bicarbonate of soda and salt.
3. Stir in the sugar into the flour.

4. In a jug mix together the water, oil, vanilla and vinegar and mix well.
5. Add the wet ingredients to the dry by folding the cake mixture lightly with a metal spoon.
6. Line a mini muffin tray with muffin liners and  keep aside.

7. Hull the strawberries and dice them into small pieces.
8. Fold  the strawberries into the cake batter and fill the muffin liners with the batter.
9. Bake in preheated oven for 15 minutes until golden brown and tooth pick outs out clean from the center of muffin.

10.Remove from oven and transfer to cooling rack.
Serve with cup of tea or coffee

Fondant Icing for cup cake decoration

To make Tiger cake topper you will need:
White Fondant
Food Colours red, yellow, black

Other items
Cocktail stick
Plastic mat to work on
Icing sugar for dusting
Edible Glue to stick the ears and eyes

I recently visited Cake International at eXcel Exhibition centre in London. It is a large show dedicated to Baking and Cake products. Many classes were available to learn decorating tips, tutorials in modelling sugar paste and icing techniques.

I particularly enjoyed the class in modelling animal faces for cup cake toppers. The class was an introduction to working with fondant icing, colouring it and making models from it. As the animals were bright in colours the first and foremost tip was to learn how to colour the fondant in vibrant colours as although it sounds simple enough, too much colour will make the fondant too soft and hard to handle, too little and it will not achieve the required colour.
Here is a video to see how best to colour the fondant.

How to colour Fondant:
Step 1
Take a ball of white fondant and flatten it out.
Step 2
Using a cocktail stick dip it in the food colour and rub the colour on to the centre of the flattened fondant.
Step3
 Fold both the sides of the fondant into the centre and roll it up.
Step 4
Knead the fondant until the colour is equally dispersed.

 

Having learnt how to create my animal cup cake models, I decided to attempt what I had learnt at home. Exited and eager to spend a relaxing afternoon creating my master pieces I made a cup of tea and set about with my project. However things did not quite go as planned, I discovered very quickly that  the technique to colour the fondant  is critical otherwise you will end up with food colour stains on your hands, clothes and surfaces. I also found out  that there is a very likely chance that you will transfer the colour to everything else you touch. This is exactly what happened to me when disaster struck whilst I was working on my creations, first in my haste I knocked over the cup of tea which resulted in the carpet being tea stained and drenched. I had food colour on my worktop, fingers and on my beige chinos too. Flustered that my relaxing afternoon was slowly turning into an afternoon of hell, I proceeded to clear up. Luckily I was able to remove the tea stains  fairly easily using the Vanish  carpet cleaning shampoo. However the food colour stains certainly proved a little more difficult but Vanish  stain removal tips  are wonderful and I managed to clean the stains easily  and finish my tiger cup cake topper without any further mishaps.

How to make a Tiger cup cake topper from fondant icing.

Watch this space as next time I will attempt the other animal toppers with more confidence and with better preparation in case I encounter any more mishaps.

Jubilee Lemon cup cakes.

United Kingdom is hosting the Olympics  this year and also celebrating the Queens Diamond  Jubilee celebrations . Every one is excited to welcome such a prestigious occasions and are looking forward to partying  the whole summer through. Preparations for street parties, fund raisers, sporting activities are all in full swing. To get into the party mood ,I was inspired to make some Jubilee Cupcakes . I particularly like the refreshing taste of lemon which reminds me of lazy summer days so I opted to make lemon cup cakes with a mascarpone lemon cream topping.

To top my little beauties I thought a fitting tribute to the queen would be to make fondant crowns to grace the cakes together with a patriotic flag to turn my cup cakes into Union Jack Cakes. 

I hope the British summer does not let us down and our street parties do not get washed away in the down pour however I am sure that  with the large selection of favorite British fayre at the party  such as Victoria sponges, scones with strawberry jam  and clotted cream , cucumber sandwiches, pies and delicious homemade chilled lemonade everyone is going to be happy despite any rain.

Detectable citrusy cupcakes with a creamy lemon topping.

Ingredients:

Makes 12 cup cakes

120 g self raising flour
120g sugar
120g  butter
2 eggs (or equivalent egg re placer)
1 teaspoon lemon zest
1/2 teaspoon lemon essence
1 teaspoon lemon juice

Topping:

125 g mascarpone cheese
90g Icing sugar (adjust to taste)
1/2 teaspoon lemon essence
1 teaspoon lemon zest
1 teaspoon lemon juice

For Decoration:
To make Red crowns and Union Jack Flags.
Ready to roll fondant icing in red, white  and blue
Icing Sugar for dusting
Silver dreggies
Edible glue
Edible Gold and Blue  glitter

Method:

For Cakes:

1. Set the oven to 190°C / 375 º F or Gas Mark 5.

2. Cream the butter, sugar  together until the mixture is smooth and fluffy.

3. Break the eggs in a separate bowl and mix them.

4. Sieve the flour  in a separate bowl.

5. Add alternate spoonfuls of egg and flour mixture to the butter mixture till all the eggs and flour are mixed in.Stir in  the lemon juice, lemon essence and lemon zest  Do not over mix.

6. Line cake pans with cake liners and using an icecream scoop fill the liners ⅔ full.

7. Bake the cakes in a preheated oven for 15-20 minutes until golden brown. To check if done insert a toothpick into the cake if it comes out clean cakes are ready.

8.Once the cakes are baked remove from oven and transfer cakes to a wire tray to cool.

Mascarpone Cream:

9. Sieve the icing sugar and keep aside.

10. Add the mascarpone to to a large bowl, add the lemon zest, lemon juice and lemon essence and mix.

11. Gradually add the icing sugar  until it is all encorporated in the marscapone.

12. Place a large nozzle into a disposable icing bag  and fill with the marscapone cream .

14. Pipe the cakes with the marscapone cream.

For the Decoration:

15. Roll out the red fondant on a flat surface that has been dusted with icing sugar. Cut out 6 crown shapes from  the fondant and place on  some grease proof paper. Push a row of silver  dreggies at the base of the crown. Place a dreggie at the pointed ends of the crown also.Leave to dry.
16. Cut out 6 small rectangles with the blue icing. and transfer them to the grease proof paper.
17. Roll out white icing and cut some thin strips from it.
18. Roll out the red icing and cut some thin strips from it.(these should be thinner than the white strips)
19.To assemble the flags, using edible glue  stick  the white strips in the shape of an England flag on top of the blue rectangles, on top of the white strips stick  the red thinner strips. (like pic below)Allow the flags to dry.

20. Once the crowns and flags are dry place them on top of the cup cakes.
21. Sprinkle the gold glitter on the crowns and blue glitter on the flags.

This post was sponsored by Baking Mad

You may like:
Strawberry Muffins

Submitting to:

Lets bake Cup cakes and Muffins event by simply.food

Oat and Apple muffins- Secret recipe club 19th December 2011

This is my 5th assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and try  it and blog about it.

My assigned blog was Adventures in Dinner. The blog  is very interesting with snippets of the writers daily life incorporated into the recipe posts.I chose to bake  the healthy muffins from the blog .The Original recipe can be found here. The only changes I made were I replaced the egg with apple sauce and the berries with some chopped apples. I also increased the sugar as original recipe said 1/4 cup, when I made the 1st batch they were not sweet enough for our palate so cut them up and made a trifle with them.  I remade them again this time adding 3/4 cup sugar.They were very healthy, a little dense and didn't rise as much as a normal muffin , texture was more like a scone ,still they were thoroughly delicious and delectable.

This recipe yeilded 18 mini muffins.

Delicious, soft and delectable muffins that are perfect for a healthy treat.

Ingredients:

1 cup rolled oats
1 cup of buttermilk
1 cup flour, 1 tsp baking powder,
1/2 tsp baking soda, dash salt,
3/4 cup brown sugar,
2 tablespoons apple sauce
4 tablespoons  melted butter 
1 cup chopped apples

Method:

1. Soak the oats in buttermilk and keep aside.
2. Sieve together the flour salt and baking soda.
3. In another bowl add the melted butter, apple sauce, sugar and mix well.
4. Add the soaked oats and chopped apples to the flour mixture and fold in the wet ingredients.
5. Spoon mixture in to muffin cases and bake in a pre heated oven at 350 degrees F / 175 degrees C for 20 minutes until  golden brown.
6. Remove from oven and transfer to a wire rack to cool.

You may like:
Chocolate chip muffins.

Submitting to :
Lets Cook for Christmas red and green event by simply.food.