S e l f - C a r e
R e c i p e

In collaboration with Chef Nandita, Oceedee brings to you a healthy Whole Wheat Mini Muffin recipe to be shared with your loved ones.

INGREDIENTS:

- 2 and a ½ cups Atta           - ½ Cup Brown
                                           sugar

- ¼ Cup Honey                    - 1 tsp Baking
                                           soda

- A Pinch of Nutmeg              - ½ Tsp
                                          Cinnamon

- ¼ Tsp Salt                         - 1 Egg

- ¾ Cup Almond Milk           - ¼ Cup Hung
                                          Yogurt

- 1 Cup Chopped                 - 2 Ripe
  Strawberries                        Bananas

- ¼ Cup Milk Chocolate Chips (Optional)      

 METHOD:

1. Preheat oven to 180° C and grease muffin tray with butter.
2. Bring together dry ingredients – Atta, baking soda, nutmeg, cinnamon, salt in a bowl.
3. In another bowl whisk together wet ingredients starting with honey and brown sugar. Keep whisking till all the lumps disappear.
4. Mash the banana with the back of a fork till it reaches a smooth consistency and add to the bowl with yogurt and egg.
5. Pour the dry ingredients into the wet and gently fold them together. Gradually pour the milk - the batter will be less thick once the milk has been incorporated.
6. Add the chopped strawberries and milk chocolate and give one last mix.
7. Assembly – Use a tablespoon to fill the batter into the muffin trays to the top.
8. Place in a preheated oven for 20 minutes or till lightly browned. Can do the skewer test at this stage to check if it comes out clean.
9. Remove from the oven and place on a wire rack to cool.
10. Demold and enjoy at room temperature.
11. These mini muffins stay fresh in an airtight container at room temperature for 3 days, refrigerate for no longer than a week.