BLUEBERRY YOGURT MUFFINS

I feel the need to explain something today. The difference between a muffin and a cupcake. Yes, they are two different things,if you didn't know that already. A muffin is a quick bread which uses the leavening agents like baking powder and/or baking soda for it's rise.The batter for a muffin should be handled very delicately or else you will have a tough end product instead of a moist,tender muffin.Whereas a cupcake,as the name suggests is a cake in a cup.The cupcake batter is made the same way as a cake batter is made. Instead of baking them into one large cake,they are divided and made into little ones in the shape of a cup.
Now that the weight is off of my chest, I can start talking about the muffins I baked a few days ago.

The box of blueberries we bought the other day was very tart. Eating them as is was out of the question. So I checked my current favourite place for recipes-Pinterest. There were plenty of recipes to choose from but most of them called for something I didn't have at that moment. Then I saw a recipe from Ree Drummond's site which called for ingredients that I had on hand. Flour,sugar,yogurt,eggs,oil,leavening agents and nutmeg. It was a quick and simple muffin recipe,like most other muffin recipes. By now, you all must have noticed that I use quite a bit of yogurt in my baked goods.Cardamom Yogurt Cake, 100% Wholewheat Yogurt Bread,Lemon Yogurt Cake ,Two ingredient 5 Minute Pizza are some of the recipes I've baked with yogurt in the past. All of them are super good!

I am sure that you can substitute blueberries for other berries in this recipe. The addition of yogurt makes the muffins tender and extra moist.Like every other muffin or quick bread recipes, do not beat the batter. Just stir the wet ingredients into the dry ingredients until the last speck of flour vanishes.That's it. If there are any lumps remaining in the batter,it is okay. So here' the recipe!

BLUEBERRY YOGURT MUFFINS
Makes 15

Ingredients:
3 cups minus 2 tablespoons all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain yogurt
1 1/2 c fresh blueberries
Some brown sugar (optional)

Method:Preheat the oven to 380F.Line a 12 cup muffin tin.
In a bowl,whisk together flour,baking soda,baking powder,salt & nutmeg. In another bowl,whisk together sugar,oil,egg and yogurt. Pour the wet ingredients into the dry ingredients and fold until the last speck of flour vanishes. Fold in the blueberries and divide the batter into the tin.Sprinkle some brown sugar over the tops and bake for  20-25 minutes or until the muffin is completely baked.

These muffins were perfectly sweet that you won't think twice about grabbing another one. They make a great snack as well. Just know that it doesn't have a long shelf life,so use it within 2-3 days of baking it.
 

COCONUT OATMEAL SNACK BARS

Idon't think I have told you that I love Coconut Oil or have I? It shouldn't come as a surprise since I come from the Land of Coconuts, Kerala.Given a chance I would cook everything in it,I mean, Kerala stuff. So when I was packing to move to the US one of the two things I held precious were my cookbooks and then 2 packets of Coconut Oil. Unfortunately, in the last minute hurry, I forgot to take the 2 precious packets and I realised that only after I landed here :-( You can guess it, I was definately not happy! So when Amma got a chance, she sent 2 packets with Jobin's bro when he got back after his visit to India.

That second packet out the 2 packets is almost over now and that's when Jen from Kelapo wrote to me asking if I wanted to review their product,Kelapo 100% Pure Virgin Coconut Oil. I jumped up with joy and grabbed the offer and she put it in the mail for me that day itself. As soon as I received the packet, I tore it open , unscrewed the bottle's cap and sniffed into it. It smelt so good but much more coconut-y almost like coconut cream. Maybe it's the difference in the processing that it smells different from the regular Indian Coconut Oil.

I have read a lot about using Coconut Oil in baking and since I love coconut oil and baking, I decided to combine the two and see how it works in Megan's recipe. The results were good and we loved it. I shared most of it with a friend of ours and she liked it too.

The folks at Kelapo has offered you readers a 20% discount if you want to try some of that wonderful oil,so at the checkout use the code Ria20 (It's case sensitive!) to get some bucks off!

Aaaannnd my little brother passed his board exams in super flying colours!! So watch out for the next post...there will be some cake in it :)

COCONUT OATMEAL SNACK BARS
Makes 12 bars
Ingredients:
1/4 c coconut oil (You can use regular vegetable/canola oil)
1/2 c packed brown sugar
1/4 c granulated sugar
1 egg
1 tbsp skim milk
1 tsp vanilla
1/4 tsp salt
1 1/2 cup oats ( I used Quaker)
1/2 c + 2/3 c  wholewheat flour
1/2 tsp baking soda
1/4 c dessicated coconut

3/4 c chocolate chips, melted
Method:
Pre-heat oven to 350F/180F

Beat together oil, sugars,milk,egg & vanilla for 2 mins or till the sugar dissolves.
Dump the dry ingredients into the wet and mix together until just combined with a rubber spatula.
Spread this in a lightly greased 8 x 8 in. square baking tin and bake for 20-25 mins or until golden( It will be soft to touch).
Take it out and spread the melted chocolate over it. Cool completely and cut into bars.
Store in an airtight tin.

Verdict: Delicious to the last bite! The coconut oil can be substituted for your vegetable/canola oil and still get perfect results! I know I am going to try many other recipes with Coconut Oil. Like I mentioned in my previous post, I really am falling for wholewheat in baking!