Recently I viewed a very useful documentary "Hungry for Change" that provides a lot of insightful information as about making the right choice of foods to keep yourself in shape. I didn't have ideas about a whole spectrum of things before I watched the documentary that made stunning revelation as regards how processed food and our favorite readymade snacks and cold drinks are infused with harmful chemicals and MSG as a bait to get you addicted so that you repeatedly buy those products. As it is, I eat very less outside in restaurants or buy processed foods and after watching this show, I am more determined than ever to remain as green as possible maintaining a green diet comprised of lot of veggies, lentils and fruits. Watch out my space, I will be including more of salad recipes in coming days.
Kris Carr beautifully explained in the film that "anything that has a shelf life longer than you, don’t eat it." Especially I got quite alarmed by what they showed on the blueberry muffins being sold on the market having been found to contain a lot of unknown chemicals that has no mention on the list of ingredients, among others. It opened my eyes wide awake about the need to become more selective when buying foods and the habit I religiously practice of cooking things at home, right from the scratch. In future, I have a plan of cultivating my own garden where I will grow fresh produce ensuring I know what goes into the mouth of me and my family.
In case if you are fond of blueberry muffins just as I am, it's always imperative to take the effort of making them at home rather than buying from the store, because while preparing the muffins at home, you can always adjust the amount of sugar and since the home baked muffins are consumed within a week or so, you don't add any preservative or unheard of chemical to increase the shelf life. They are fresh and hence devoid of long term harmful effects.
Tips: Traditional blue berry muffin preparation doesn't include semolina, but 1/2 cup of the same would add a nice crunch to the texture.
Ingredients :( make 19 muffins) Preparation time: 1 hr approx.
ü 1 1/2 cups all-purpose flour (360 ml)
ü 2 eggs
ü 1/2 cup semolina (120 ml)
ü 1 1/4 cup buttermilk (240 ml)
ü 1/2 cup unsalted butter, melted (120 ml)
ü 1 1/2 cups of sugar
ü 1 1/2 tsp baking powder
ü 1/2 tsp baking soda
ü 1 tsp vanilla essence
ü 1/2 tsp salt
ü 1 cup blueberries
1) In a mixing bowl, whip together eggs, buttermilk, butter and sugar into smooth mixture. Add vanilla essence and stir in.
2) In another bowl, mix together the dry ingredients including flour, semolina, baking powder, baking soda, salt and blueberries. Gently fold the wet ingredients into the dry ingredients and stir till no speck of flour remains visible around the rim of the bowl.
3) Preheat oven to 375 F/ 190 C. Grease muffin pans with butter and flour. Pour spoonful of the cake batter into the muffin molds and bake for 25-30 minutes till a toothpick inserted at the center comes out clean.
4) Cool down to room temperature on a wire rack before serving.
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