Quando recebo uma encomenda de framboesas frescas "ao domicílio", o meu primeiro pensamento é: o que é que a Donna Hay já preparou com framboesas? E, pronto, resultam uns muffins para levar para o lanche!
Muffins integrais de framboesa, by Donna Hay (Fresh and Light) (para 12 muffins)
2 chávenas farinha integral de trigo
3 colheres de chá de bicarbonato de sódio
1/2 chávena açúcar amarelo + 1 pouco de açúcar demerara para cobertura
2 colheres de sopa de mel
1 ovo
1 1/4 chávena buttermilk
1/3 chávena Óleo Fula 3 Ás Girassol
1 colher de chá de extracto de baunilha
1 chávena de framboesas
1/2 chávena flocos de aveia
Peneirar a farinha e juntar o bicarbonato de sódio e açúcar numa tigela grande, mexer.
Noutra tigela, deitar o leite e sumo de 1/2 limão e deixar actuar durante 5 minutos (para fazer o buttermilk), juntando depois o mel, ovo, óleo, baunilha até estarem combinados.
Misturar com os ingredientes secos.
Deitar as framboesas e flocos de aveia e envolver gentilmente.
Deitar em formas até metade da capacidade. Deitar um pouco de açúcar no topo.
Levar ao forno a 180ºC durante 25-30 minutos, controlando com palito.
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Raspberry and Oat Muffins by Donna Hay
- 300g plain wholemeal flour
- 3 teaspoons baking powder
- 100g raw sugar
- 2 tablespoons honey
- 1 egg
- 300ml buttermilk
- 80ml vegetable oil
- 1 teaspoon vanilla extract
- 160g frozen (not thawed) raspberries
- 45g rolled oats
1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.
7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf
Raspberry and Oat Muffins by Donna Hay
- 300g plain wholemeal flour
- 3 teaspoons baking powder
- 100g raw sugar
- 2 tablespoons honey
- 1 egg
- 300ml buttermilk
- 80ml vegetable oil
- 1 teaspoon vanilla extract
- 160g frozen (not thawed) raspberries
- 45g rolled oats
1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.
7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf
Raspberry and Oat Muffins by Donna Hay
- 300g plain wholemeal flour
- 3 teaspoons baking powder
- 100g raw sugar
- 2 tablespoons honey
- 1 egg
- 300ml buttermilk
- 80ml vegetable oil
- 1 teaspoon vanilla extract
- 160g frozen (not thawed) raspberries
- 45g rolled oats
1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.
7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf
Raspberry and Oat Muffins by Donna Hay
- 300g plain wholemeal flour
- 3 teaspoons baking powder
- 100g raw sugar
- 2 tablespoons honey
- 1 egg
- 300ml buttermilk
- 80ml vegetable oil
- 1 teaspoon vanilla extract
- 160g frozen (not thawed) raspberries
- 45g rolled oats
1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.
7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf
Raspberry and Oat Muffins by Donna Hay
- 300g plain wholemeal flour
- 3 teaspoons baking powder
- 100g raw sugar
- 2 tablespoons honey
- 1 egg
- 300ml buttermilk
- 80ml vegetable oil
- 1 teaspoon vanilla extract
- 160g frozen (not thawed) raspberries
- 45g rolled oats
1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.
7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf
