Por
Master Receita Solta
"Nutritious muffins based on rolled oats, beaten eggs, milk, and honey, enriched with cinnamon and pieces of dried fruit or chocolate. Baked in individual molds at 180°C, they deliver a fluffy crumb, satiating fibers and a balanced mild flavor without refined white flour."
- The exclusive use of rolled oats provides slow-absorbing carbohydrates and a rustic texture rich in dietary fiber. - The separate mixing of dry and liquid ingredients avoids over-beating, preserving the lightness of the dumplings. - Filling three-quarters of the molds allows for uniform growth without overflowing during the 20 minutes in the oven.
Preheat the oven to 180°C and grease the muffin tin with oil or use paper liners.
In a bowl, mix the dry ingredients: oats, baking powder, and cinnamon.
In another container, beat the eggs and add the milk, honey, and oil. Mix well.
Incorporate the liquid mixture into the dry ingredients, stirring until homogeneous.
Add the dried fruits or chocolate, mixing gently.
Distribute the batter into the molds, filling up to 3/4 of their capacity.
Place in the oven and bake for about 20 minutes or until a toothpick comes out clean.
Let cool for a few minutes before unmolding.
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- Add half a cup of fresh blueberries or diced apple with an extra pinch of cinnamon to the dough. - Incorporate two tablespoons of sunflower seeds or chopped walnuts to give a crunchy bite to the muffins. - Swap the dried fruits for 70% cocoa dark chocolate chips to please sweet-toothed palates.
- Wild honey can be replaced by brown sugar, cane molasses, or maple syrup in the same amount of half a cup. - Whole milk can be replaced with oat milk, coconut milk, or almond plant-based drink. - Coconut oil can be swapped for neutral sunflower oil or softened unsalted butter.
Store the cold muffins in an airtight container with paper towels at the bottom for up to 4 days in an airy place. In the refrigerator, they last up to 7 days well sealed; just heat for 15 seconds in the microwave to regain softness.
You can freeze the baked and completely cold muffins wrapped in plastic wrap for up to 3 months. Thaw at room temperature for 30 minutes or reheat in a small electric oven at 160°C for 5 minutes for a crispy crust.
Excellent for breakfast or an afternoon snack, accompanied by coffee with milk, plain yogurt with chopped fruit, or warm chamomile tea.
Yes, oat flour or fine flakes makes the muffin texture more homogeneous and similar to a traditional cupcake, without visible pieces.
They can stick if removed while hot; wait for it to cool completely on the rack so that the steam evaporates and the paper comes off without pulling the dough.
Insert a toothpick in the center at 18 to 20 minutes; it should come out clean and dry, and the top of the muffin should be elastic to the gentle touch of fingers.
The two eggs provide the essential structure and binding in the absence of wheat gluten; if you need to substitute, use hydrated flax seeds.
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