When the lockdown started in India in March, Reliance Fresh had a five-episode cooking show and I was the participant in Episode 4. I got the chance to cook with Chef Amrita Raichand and we made Oat and Banana Muffins and Oat and Carrot Muffins.
Carrots 1 cup grated or Banana 1 cup mashed
Walnuts 1/4 cup, coarsely chopped
Oats flour 1 1/2 cup
Condensed milk 1 cup
Yoghurt 1/2 cup
Butter 1/2 cup
Baking soda 1/2 tsp
Baking powder 1 tsp
Vanilla extract 1 tsp
For the buttercream:
Butter 100 g
Vanilla essence 1 tsp
Icing sugar 1/2 cup
Fresh cream 1/3 cup
Preheat the oven to 180 degree C and line a muffin tray with muffin paper cups.
Sift together the oats flour, baking soda and baking powder.
Add the grated carrots or mashed banana and walnuts and mix well.
In another bowl, cream the butter and condensed milk with an electric beater.
Add the yoghurt and mix at medium speed.
Add the flour mixture a few spoons at a time using the cut and fold method.
Pour the batter into the paper cups, filling each to the 3/4th level.
Bake for 20 minutes or till a toothpick inserted into it comes out clean.
Let the muffins cool on a rack.
For the buttercream icing, whisk the butter till it is light and fluffy. Add the icing sugar and vanilla.
Pour the cream in a thin stream and whisk till stable.
Chill in the refrigerator for 15 minutes.
Frost the cooled muffins.