Healthy Muffin Recipe with Yoghurt and Oats

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Healthy Muffin Recipe with Yoghurt and Oats
By Kit Heathcock

Sweet treats for kids that are also healthy can be hard to come by, healthy treats that the kids actually like even harder. This recipe has been tried and tested by a part of the blogging community all around the world and as far as I can tell has been universally a hit with kids and parents alike. The muffins are moist and keep for a few days, have a good crust and flavour and get devoured as soon as they have cooled down enough to eat. Mums like them because the yoghurt and oatmeal ingredients spell Nutrition with a capital N, kids like them because they taste good and they didn’t actually see you putting that healthy stuff in, when you were baking them. If your kids are picky and recoil in horror from such things as plain yoghurt and oats, present them with the baked muffins without telling them what’s in them!

You can experiment with your own flavours. I used banana and cinnamon for mine, as that was what I had in the house and because my kids pick raisins out of any baking, leaving a trail of crumbs around the house, or a heap of raisins and crumbs for me to eat in Hoovermum mode. I’d like to try with nuts too, but again only one child likes nuts so the same thing would happen…I do believe that chocolate chips would go down well though, if only I had some in the house!

Yoghurt and Oat Muffin Recipe

1 cup unsweetened plain yoghurt

1 cup rolled oats

1 egg

½ cup vegetable oil

½ cup sugar

1 ¼ cups self-raising flour

1 ripe banana mashed

½ teaspoon cinnamon

Alternative flavour combinations:
instead of the banana and cinnamon try adding
1 teaspoon vanilla extract and ½ cup chocolate chips or
½ cup mixed nuts and raisins
or make up your own variation with whatever berries and fruits are in season.

Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.

Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C / 400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.

Small muffins are excellent for school lunch boxes if there are any left over. They also solve that eternal dilemma of contributions to those school bake sales and class events when teachers ask for healthy foods only, but your child wants to take something delicious - if you tell the teacher what’s in the muffins they’re sure to count them as healthy, just use raisins and nuts rather than chocolate chips in this case!

Copyright 2007 Kit Heathcock
Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and is lucky enough to work from home and have time to cook and write. She contributes to A Flower Gallery home of original flower pictures, Just the Planet and Original Orange.

Article Source: http://EzineArticles.com/?expert=Kit_Heathcock
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Brownie Recipe for Chocolate Lovers

Brownie Recipe for Chocolate Lovers
By Virginia Van Vynckt

This is an easy brownie recipe you are sure to make again and again. These brownies are very rich and chocolatey and not too sweet. They are bound to win any chocoholic’s heart.

If you prefer your brownies a bit on the sweeter side, increase the amount of sugar to 2 cups.

Makes 20 to 24 brownies

5 ounces unsweetened chocolate, chopped

1 cup (2 sticks) unsalted butter, cut into chunks

1 3/4 cups sugar

3 eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly spray or grease a 9-by-13-inch baking pan.

Place the chocolate and the butter in a microwave-proof bowl. Microwave on 80 percent power for 1 minute. Stir until the chocolate is melted and smooth. If the chocolate is still lumpy after a minute of stirring, microwave again in 10-second increments, until it is completely smooth after stirring.

Add the sugar, then the eggs and vanilla, stirring thoroughly to make sure the eggs are completely incorporated. Stir in the salt, then the flour, just until the flour is completely incorporated.

Pour into the prepared pan. Bake in the center of the oven for 25 to 30 minutes, or until the brownies no longer look wet in the center.

Remove to a wire rack and let cool completely, then cut into bars.

Virginia (Ginger) Van Vynckt is a longtime food writer, the author or co-author of six cookbooks, and the webmaster of MakeGreatCookies.com, a site devoted to cookie baking and cookie decorating ideas.

Article Source: http://EzineArticles.com/?expert=Virginia_Van_Vynckt
http://EzineArticles.com/?Brownie-Recipe-for-Chocolate-Lovers&id=139960

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