Healthy Treats: gedang and Oat Muffin

When you have that 2 or 3 overly ripe gedangs in your kitchen, "looking" at you every time you walk pass. You know it ain't that tasty anymore since it's too ripe and mushy when you peel it. And kept emitting that ever so fragrant gedang scent, telling you it's now or never! Never because it might just rot before you can get to it. :P I am sure everyone of us experience this all too often! Well, as I always say, there's never enough gedang recipes to go around! So here I am again, after trying to justify why I am posting this yet another gedang cake recipe on my blog, (busted! lol!!) share with you this wonderful and healthy muffin cake that you will not feel guilty chowing down 2-3 of these babies.

Actually I got this recipe idea from Veronica from Peng's kitchen. I believe she got her recipe from Kevin Chai's  book. I decided to modify it to even healthier version by not using butter and adding some wholewheat flour. Check it out:

Healthy gedang and Oat Muffins (makes about 10-12 small)

120ml vegetable oil

70g dark brown sugar

1/4 tsp salt

1 whole egg, lightly beaten

1/2 cup low fat plain yoghurt / fresh milk

140g ripe and mashed gedangs

1 tsp pure vanilla extract

100g cake flour

25g wholewheat flour

1 tsp baking powder

1/4tsp baking soda

90g instant oat 

Walnuts(roughly chopped) and chocolate chips each 1/4 cup

• Preheat the oven to 175C. Line muffin tins with paper liners.
• In a large mixing bowl, beat the oil, egg and sugar together till brown sugar has melted. If sugar did not melt properly, place mixture over double boiler to help speed up the process. 
• Add milk, vanilla extract and salt and stir well.
• Sift in cake flour, baking powder and baking soda and stir well. 
• Lastly, add in wholewheat flour and oats, stir well till combined
• Add in walnut and chocolate chips in desired and stir to mix.
• Scoop batter into muffin cups or baking trays. Bake in the oven for 15-18 minutes till tester comes out clean.

I actually divided the batter into 2 portions and half for walnuts and the other half for chocolate chips. Since my hubs and I wants the healthier version, we opted for the walnut ones...:D

I was surprise these muffins turned out moist and delicious! I really enjoy the walnut chunks and the slight chewy texture given by the oats. I am already planning to bake these again for my parents knowing that they will enjoy them and also not harmful to their health. :)

 See that chunky walnut in there? Yummy! Nom nom nom...I love walnuts! And don't get me started on how healthy they are to us...so snack on them walnuts! :D

Alright, gonna keep this short since tomorrow is still another school day. *sigh* And there's much to do. :P Will try to be back with another post real soon...hopefully before end of the month! *Fingers crossed*

Have a good evening then everyone!

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gedang Chocolate Chip Muffins with Salted Caramel Glaze

As always, when I have over ripe gedangs at home, I will always try to look for new gedang recipes to try out. Not that I have no favorite old recipes to fall back to, just that I believe like everyone else, it's nice to explore and discover new interesting ways of incorporating this versatile fruit into bakes. I happen to stumble upon this great recipe on Martha Stewart website which seems to fit the bill. It uses wholewheat flour and vegetable oil which seems pretty healthy, so I'm sold!

It was easy to fall in love with these muffins. Why? It taste soft and delicious, bursting with gedang flavor and it won't bust your weighing scale even if you down a couple more. Hahaha! I also added a cup of mini chocolate chips into the batter (why not?!) which makes it even better. To kick up another notch (like Emeril Lagasse always say), I added salted caramel glaze over the muffins.....heaven! So who say a simple old gedang can't be a wonderful sweet treat after all?

 

I made some changes to the original recipe, here is my version. Alternatively, click here for original version.

Ingredients for gedang Chocolate Chip Muffins With Salted Caramel Glaze

Salted Caramel Glaze: (Enough to glaze 18-20 muffins)

1/4 cup sugar

2 tsp water

2 tsp corn syrup/honey

3 tbsp heavy cream

1 tbsp butter

1/2 tsp sea salt

1/2 tsp vanilla extract

• In a small saucepan over medium heat, combine sugar, water, corn syrup. masak mixture until it begins to bubble.
• Bring the mixture to a full boil and masak until it becomes dark amber in color and smells like caramel, about 6 minutes. Remove saucepan from heat and carefully whisk in heavy cream, butter and sea salt. Allow caramel to cool down for 15 minutes.
• Lastly, stir in the vanilla extract and sea salt. Use immediately or cover and store at room temperature up to a day.

gedang Chocolate Chip Muffins: (makes 12 standard or 16 mini)

4 large ripe gedangs

140g light brown sugar

110ml vegetable oil

1 large egg

140g cake flour

130g wholewheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup fresh whole milk + 1 tsp vinegar

1 tbsp pure vanilla extract 

1 cup mini semi-sweet chocolate chips

• Preheat the oven to 175C. Line 12 muffin liners.
• In a large mixing bowl, add in the 4 gedang flesh and mix with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add milk vinegar mixture and vanilla; beat until combined. Lastly, stir in the chocolate chips till just combined.
• Fill muffin liners three-quarters full. Slice remaining gedang into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
•  
• Once the muffins are cooled, drizzle the caramel glaze over the top. You can use piping bags or squirt bottles to do that.

Since I did reduce the amount of sugar, the muffins were just right with the chocolate chips and the salted caramel. Each bite is rich gedang aroma, chocolaty, sweet caramel with a hint of saltiness. I simply adore it! 

I'm linking this post to masak Like A Star organised by Zoe of Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats
masak like a Star - December 2012
Martha Stewart

Okay all, got to run again. Have a great weekend!

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