Muesli Oats Cupcake Filled with Yogurt and Strawberries Recipe
Description:
The Muesli Oats Cupcake Filled with Yogurt and Strawberries is a delightful and wholesome recipe that combines the nutritious goodness of muesli and oats in a scrumptious cupcake form. Perfect for those looking to incorporate more fiber and protein into their diet, this recipe uses a mix of oat flour and ragi flour, creating a naturally gluten-free treat. With a generous filling of Greek yogurt and topped with fresh strawberries, these cupcakes offer a balance of nutrients, making them an excellent choice for a diabetic-friendly snack or a healthy breakfast. Pair them with a hot cup of coffee for an energy-boosting start to your day!
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Oats Flour | 1 cup |
| Muesli | 1 cup |
| Ragi Flour (Finger Millet) | 1/4 cup |
| Egg white | 1 |
| Saffola Fruit Rush | 1 tablespoon |
| Oil | 1 tablespoon |
| Milk | 1/2 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Baking Powder | 1 teaspoon |
| Hung Curd (Greek Yogurt) | 1 cup (low-fat, whisked) |
| Strawberries | 200 grams (diced) |
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Instructions
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F) and let it warm up for about 10 minutes.
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Mix Wet Ingredients: In a mixing bowl, whisk together the egg white, oil, and yogurt until the mixture becomes fluffy and smooth.
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Combine Dry Ingredients: In a separate bowl, mix together the oats flour, muesli, ragi flour, and baking powder. Slowly add this dry mixture to the wet ingredients, stirring gently with a spoon until fully combined. The batter may thicken as the oats and muesli absorb moisture.
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Adjust Consistency: If the batter appears too thick, gradually add the milk, a little at a time, to reach a thick yet spoonable consistency.
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Prepare the Cupcake Tray: Grease a cupcake tray with a small amount of oil or non-stick spray. Spoon a heaping tablespoon of the batter into each cupcake mold, ensuring not to overfill them.
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Bake: Place the tray in the preheated oven and bake for about 25 minutes. To check for doneness, insert a knife into the center of a cupcake; if it comes out clean, the cupcakes are ready.
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Cool and Fill: Allow the cupcakes to cool completely on a wire rack. Once cooled, top each cupcake with a generous dollop of hung curd (Greek yogurt) and add the diced strawberries on top.
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Serve: Serve these delightful Muesli Oats Cupcakes as a nutritious breakfast option or as a healthy after-school snack for children.
Nutritional Information: (Approximate values per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Protein | 5-7 g |
| Carbohydrates | 25-30 g |
| Fat | 5-7 g |
| Fiber | 4-6 g |
| Sugars | 8-10 g |
| Omega-3 Fatty Acids | 0.5-1 g |
Serving Suggestions:
These cupcakes make for a delightful breakfast when paired with a hot cup of coffee or tea. They also serve as a nutritious snack for children, providing a balanced amount of fiber and protein, which can help keep them energized throughout the day. Perfect for anyone looking to enjoy a light, wholesome, and delicious treat!
