Thursday, March 21, 2013

Baked Appams (Dynamite Spiced Muffins)

Baked Appams are delicious and easy.  I wanted to make appam-like muffins without any fruit or dairy products but still with the wonderful taste of Neyyappams and here they are!  I like the muffins just lightly sweetened (with half a cup of sugar) but you may add the full one cup if you like them on the sweet side.  Baked appams may be made with Cinnamon instead of the Cardamom also.  With the whole cup of oats, they are fantastic as a breakfast treat!

12 Muffins

Ingredients:

2 Tbsp Sesame Seeds, toasted
1/2 Cup Freshly grated OR 3 Tbsp dry grated Coconut
1/2 Cup Whole Wheat Flour
1/2 Cup Rice Flour
1 Cup Rolled Oats
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cornstarch
1 tsp Sea Salt
1/2 - 1 cup Brown Sugar, firmly packed
11/2 tsp freshly ground Cardamom
1/2 tsp ground Nutmeg (optional)
1/2 cup Ground Almonds
2 Tbsp Oil
1 Cup Coconut Milk
1/3 cup Water

Method:

Toast the sesame and coconut in separate batches in a small pan (without any oil) until golden; pour into a plate and let cool.

Oil a muffin tin; start heating the oven to 375 degrees F.

Place the rest of the dry ingredients in a large bowl; when the coconut mixture is cool, add that to the bowl and mix well.

Combine the oil, coconut milk, and water and pour into the flour mixture; combine using a spatula just until mixed.

Spoon into the muffin tin and bake for 5 minutes.

Reduce the heat to 350 degrees while the muffins are still in the oven and continue baking for 20 more minutes or until the muffins are cooked.

Remove from oven and let cool for 5 minutes; after five minutes, gently tip the muffins in their pan so they are not touching the bottom and can cool well without the bottom of the muffins getting soggy or soft with condensation.

Remove the muffins to a napkin-lined basket and serve warm.  Enjoy!!

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