Oat Muffins

About Oat Muffins

Ingredients

• Oats 1 cup
• Refined flour 1 cup
• Castor sugar 1 cup
• Softened butter 1 cup
• Eggs 2 to 3
• Vanilla essence 1 tsp
• Baking powder 1 tsp
• White icing as required
• Chocolate icing as required
• Colourful star shaped sugar candies as required

How to Make Oat Muffins (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Take castor sugar and butter in a mixing bowl and mix lightly with a spoon. Then beat with an electric beater till light and fluffy. Add eggs gradually and beat after each addition. Add vanilla essence and mix well.
3. Mix oats and refined flour together in another bowl. Add baking powder and mix.
4. Add the oats mixture to the butter mixture gradually and mix by cut and fold method after each addition. Transfer the batter into a piping bag.
5. Line a muffin mould with paper cups. Snip the tip of the piping bag and pipe the batter into each paper cup. Tap the mould lightly on the worktop.
6. Keep the mould in the preheated oven and bake for 15-20 minutes.
7. Take the mould out of the oven and let it cool. Transfer them on a serving platter. Spread some white icing over some of the muffins and chocolate icing on some others. On the remaining spread white icing on half the surface and chocolate icing on the other half.
8. Sprinkle the colourful sugar candies over and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps