Tag Archives: dessert

low-fat wholewheat oat apricot muffins

30 Aug

yesterday i was grabbed by the urge to bake something.  i was also craving apricots for the longest time. so i put the two together. 2 birds one stone thing, you know?

i scoured my fridge for possible ingredients (i like to freestyle when i cook or bake, twist some recipes and personalize them), and found i still had some buttermilk, from when i made red velvet cupcakes for a friend’s birthday party.
so i googled “wholewheat buttermilk apricot muffins”, and was overwhelmed by the sheer amount of recipes and combinations out there. i opened the first 15, and decided to come up with my own.

now, i haven’t tried them yet (i forgot them at home- brain wasn’t awake yet), but i gave a few to my friends who were travelling today, and they told me the muffins were delicious!
i tweaked the recipes i found by using wholewheat and oats instead of regular “white” flour, and brown sugar instead of white. i also added a couple of spoons of apricot jam to the batter, to intensify the flavor.

ingredients:
– 1 cup chopped dried apricots                                        – 1/4 cup melted light butter
– 1 cup boiling water                                                             – 1/4 cup vegetable oil
– 1,5 cups wholewheat flour                                              – 1 cup buttermilk
– 1/2 cup oats                                                                          – 1 egg
– 3/4 cup brown sugar                                                         – 2 tbsp apricot jam
– 1 tsp baking soda
– 1/2 packet vanilla sugar (1,5 tsp)
– dash of salt

directions:
– preheat the oven to 190°C (about 400°F) and line muffin tray with paper cups.
– chop apricots and place in a bowl. pour the boiling water on them and let stand for 5 minutes.
– in a medium bowl, stir together the flour, oats, sugar, salt, baking soda and vanilla sugar.
– in a separate bowl mix the butter, oil, buttermilk and egg.
– slowly add the wet bowl to the dry ingredients, but dont overstir. add the jam and keep stirring.
– drain the apricots and add to the batter, make sure that they are evenly spread.
– fill the muffin cups and bake for about 17-20 minutes. test with a toothpick, if it comes out clean, they’re done.
– cool the muffins before removing them from the tray.

healthy, low-fat fruity muffins- enjoy!

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post birthday report

26 Apr

26. that’s how old i am right now.

on the 24th of april, i turned a year older- probably not much wiser yet though…
i’m lucky enough to share my birthday with my best friend, even though she is a year older muahaha-ha, so we usually manage to throw a party or get a dinner event going.

this year, we celebrated at frank’s american restaurant with a small group of close friends. the special thing about frank’s is that it’s huge, and the menu is varied and everything (no seriously, everything!) is delicious- oh and they serve fantastic cocktails!

my starter was a flavorful mushroom crostini dish (similar to a bruschetta), and my main course was a luscious cheeseburger with a side of rough-cut fries and onion rings. can anyone tell i’m missing being in the states? :)
the whole evening through i drank cool water, a cocktail based on gin and blue curacao, with lemon, soda and sugar- it was like drinking a swimming pool, so fun!
my brother organized a surprise dessert, two warm soft chocolate cakes, that had a soufflé- like lava center! they came with vanilla ice cream and raspberry coulis- heavenly!

the evening couldn’t have been better, we laughed so hard at times, i thought we were going to get kicked out for being so noisy! i got lots of wonderful presents- let’s say that i will be very clean and awesome smelling for the next 6 months at least, i got so many amazing bath and body products! i also got the hunger games trilogy, a beautiful moleskine and pen, a spa voucher (thank you brother!) and other very useful stuff.

unfortunately, as with all good things, the day came to an end. and i fell into a pit of blue-ness.

sad birthday cat is sad

why is my phone so silent? gone were the calls, texts, bbms and facebook notifications that have followed me at very regular intervals throughout the day. 
and then my brain started working overtime: god you’re so old now, you’re past 25! look at you, single and at yet another new job. what about your grand plan, hm? in the grand scheme, you should be slowly settling down with someone, if you want to get married before you’re 30. you need to go buy wrinkle cream soon. one more year and you are officially not considered a “student” anymore. hey, in 4 years you’ll be 30. you get the gist, no?

so i said, fuck you brain! yes i just started another job, and yes i’m single- so what? i’m happy and healthy, have wonderful friends and a loving, supporting family. that’s more than some younger people can say for themselves.
so, in the wise words of barney stinson, i stopped being sad and became awesome instead.

and now i can really enjoy my presents, make plans for the year, throw myself into my new job, go shopping with all the money i will be making, travel, and relish in the freedom i have right at this moment.
26 is not old. hell, it’s actually going to be an awesome year.

 

bananalicious!

19 Feb

i baked again yesterday! wanted to give those banana muffins a second chance, and you know what, i’m glad i did, because they turned out delicious! moist and banana-y, with the nutella heart. i baked them for less time, and added a fourth banana- that seemed to fix the dryness that bothered me at my first attempt.

yummy banana nutella muffins

here’s the recipe, i got it online, and modified it a little:

ingredients:

-1/2 cup of butter (or margarine)
-2 eggs
-4 medium bananas ( they should be very ripe, almost brown, so that they are sweet and soft)
-1 teaspoon vanilla (liquid)
-1/2 teaspoon vanilla-sugar
-1 teaspoon bicarbonate of soda (or baking powder)
-50 ml milk (i used skimmed, you can use whichever you prefer)
-1/2 cup of sugar (white or brown)
-1 1/2 cups of flour
nutella (optional)

method:

– cream butter, sugar,vanilla-sugar and the liquid vanilla (this is best when the butter is already very soft or molten)
– add eggs separately, beating well
– mash the bananas and add them to the mixture. beat well until everything is smooth
– dissolve the bicarbonate of soda in the milk, and add the flour and the milk alternatively
– grease the cupcake mould or insert papers, and fill with the dough. if you want to add the nutella hearts, fill the moulds halfway with batter, then put a dollop of nutella in the center of each. cover with the rest of the batter until the moulds are full (or almost full).
– bake for about 20-25 mins on 180°C (depending on your oven, test with a toothpick)
– let cool for a bit

fill halfways, then put a dollop of nutella in the center

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