These muffins are a result of spontaneous craving. Be it the decision to make them or the flavouring chosen.
It was seven o’clock in the evening yesterday and all of a sudden I want to bake muffins. If you do bake muffins and cakes you must know how satisfying it is to see your cake swell. Your heart too swells with the cake. And the same happened when I baked these.
With a hint of cinnamon they were irresistible. When paired with a cup of coffee … YUM!
Next time you have a craving try this muffin. It’s simple, made with wholewheat and reduced sugar. The guilt of having muffins will be a little less and the satisfaction of baking them immense.
- Whole wheat flour – 3/4 cup
- Baking Powder – 1/2 tsp
- White sugar and Brown Sugar combined – 1/2 cup
- Refined oil – 1/3 cup
- Eggs – 2
- Vanilla extract – 1 tsp
- Cinnamon Powder – 1 tsp
Sieve flour and baking powder. Set aside.
Preheat oven at 180 degrees centigrade.
Separate the egg whites and yellow. Add the whites to a large bowl.
To the egg whites add the vanilla extract and sugar. Reserve 1 tablespoon sugar for topping.
Beat the eggs till light and fluffy.
Add oil and beat again.
Add half of cinnamon powder and the egg yolks.
Fold in the flour using a wooden spoon.
Mix lightly to ensure even consistency.
Spoon the batter into lined muffin tins.
Bake at 180 degrees for 20 – 25 minutes. Insert toothpick to test when done.
Place on plate and enjoy with a hot cup of coffee.