The chef of the day chosen by Indian Institute of Hotel Management & Culinary Arts is student Ms. Smriti Maskara, 2nd sem BCT&CA, an honest and disciplined student who always strives to do the best. She has tremendous potential to make a successful career in Hospitality industry.

Ingredients

  • 250 gms                Refines flour
  • 80 ml                     Vegetable Oil
  • 14 gms                   Baking powder
  • 175 gms                 Rolled oats
  • 240 ml                   Milk
  • 5 gms                     Cinnamon powder
  • 3 gms                     Baking soda
  • 120 gms                 Brown sugar
  • 3 nos                       Eggs
  • 3 gms                      Salt
  • 3 ml                        Vanilla extract           

Method

  1. Preheat the oven to 200C (415F). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
  3. In a large bowl, stir together the oats and milk. Let stand for 10 minutes.
  4. Add the brown sugar, oil, and eggs. Stir to combine. Add the flour mixture and stir together just until combined.
  5. Divide the batter among the paper liners. (You can sprinkle the tops with extra oats or coarse sugar, if desired.)
  6. Bake for 7 minutes. Reduce the oven temperature to 170C (340F) and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown.
  7. Let the muffins cool in the pan for a few minutes.
  8. Transfer to a wire rack and let it cool completely or serve warm.