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
- Preheat the oven to 200C (415F). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, stir together the oats and milk. Let stand for 10 minutes.
- Add the brown sugar, oil, and eggs. Stir to combine. Add the flour mixture and stir together just until combined.
- Divide the batter among the paper liners. (You can sprinkle the tops with extra oats or coarse sugar, if desired.)
- 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.
- Let the muffins cool in the pan for a few minutes.
- Transfer to a wire rack and let it cool completely or serve warm.