The kids summer break is going on in full swing….not that it’s that much of a summer this year. It’s been a really cooler summer than last year…the air has more of an autumnal feel to it. Not that I’m complaining though…I’ve always loved this kind of weather…neither scorchingly hot nor chillingly cold. Moreover, with flood water ravaging many parts of the UK, we’re really lucky to be in this quiet neck of the woods. It hardly experiences any extremeties on the weather front.
With the kids around, the house is most definitely full…what with their ringing laughter and of course, the occasional squabbles, although at times, it’s more than occasional. Sharing their laughter, joining in their games, mediating between them, I hardly notice the days flying by. And every interaction with them makes me realise how fast they really are growing…every vacation is like an eye opener. When they begin to question with their childly curiosity, it makes me realise how eager they are to know about the world they live in….at times I feel at a loss to answer their questions…some of those make me sit down and really ponder…
Now, on the recipe front, what I have in store today are some crunchy eggless muffins. Itching to bake some muffins the other day, I found to my dismay that the usually prosperous egg tray was absolutely empty(now, how did that happen!!!)…but then, on the brighter side, I decided to try some eggless ones, which have been been on my wish list for quite some time. So, this is how I went about it…
1C plain flour
1/2 C porridge oats
1 and 1/2 tsp baking powder
2 tblsp honey
1 C milk
4-5 tblsp of oil
1 tsp vanilla essence
a handful of muesli
Pre heat the oven at 180 deg cel.
In a bowl, whisk the honey and milk together.
Add the oats, flour and baking powder and fold in.
Add the oil and mix well.
Add the vanilla and blend again.
Place spoonfuls of the mixture in a lined muffin tray ( each should be up to 3/4ths)
Sprinkle some muesli on top of each followed by the sprinkling of a little sugar.
Bake in the centre of the pre heated oven for 20-25 minutes or till golden brown and a toothpick inserted through the centre comes out clean.
That’s it! It took very less time to prepare and the taste was really nice…soft insides with a slightly crunchy top. Now, I’ll never panic if the egg tray is empty any more