Whole Wheat Blueberry Yogurt Quinoa Muffin (Eggless)

Yesterday afternoon I kinda miss my oven. Lately, I'm very excited to make a healthy breakfast. So I just eat my overnight oatmeal with various toppings. But, I really miss to use my oven and make some bakedgoods. I wanna make something different which is healthy, vegan and I can keep it in the freezer for emergency breakfast. I remember one of my friends on IG once said that quinoa's also delicious in Muffin. OK! I decided to make some vegan quinoa muffins. I looked into the refrigerator and food storage cabinet. "Argh~ I run out of soy milk" ... Sadly, I couldn't make it vegan. =( The only dairy that I found in my refrigerator's a bluberry yogurt. So I decided to use it and make some "Eggless Whole Wheat Blueberry Yogurt Quinoa Muffin" (WOAH~ The tittle is too long, isn't it? hahaha...) Fortunately it turned out soo good. I didn't put any sweetener on my muffin. Because I thought the applesauce itself is sweet enough. 

Eggless Blueberry Yogurt Quinoa Muffin (Whole Wheat)

serves : 4 

Ingredients

1/4 cup unsweetened applesauce

1/2 cup blueberry yogurt

1/4 cup canola oil

1/4 cup quick cooking oat

3/4 cup cooked quinoa

1/2 cup wholemeal flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

a little bit vanilla

Optional : sugar or maple syrup to make it sweeter.

Preparation

1. Preheat oven to 200 degrees celcius. Butter 4 ramekins and set aside.

2. In a large bowl whisk together applesauce, yogurt, oil, and vanilla. Sprinkle the quick cooking oat on top  

    and set aside. 

3. In another bowl whisk together the flour, baking powder, baking soda, salt, sugar (If using) , and quinoa. 

    Add this mixture to the wet ingredients and gently mix until just combined.

4. Fill each ramekin three quarters full. Sprinkle the top with more quick cooking oats (or raw sugar). Bake 

    for approximately 25 minutes until the muffin starts to brown. Cool for 5 minutes in the pan and turn on to 

    wire racks to cool completely.

Suggestion : Eat warm, slathered with good butter, fruit jam, or peanut butter. Or freeze for breakfast. ENJOY~! ^^

*Ps : Sorry, my english isn't good enough. LOL

Yogurt Poppy Seeds Scones (Eggless)

Ingredients

1 cup all purpose flour

2/3 cup whole wheat pastry  flour

2 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon baking soda

A pinch of salt

2 tablespoons unsalted butter

½ cup low-fat plain yoghurt

2 tablespoons water

2 tablespoons poopy seeds

Preparation

1. Preheat oven to 200 degrees celcius and line a baking sheet with a parchment paper.
2. In a medium bowl, combine sifted flour ( all purpose and whole wheat flour), baking powder, baking  soda, salt, and sugar.
3. Dice the butter and blend it into the dry ingredients with a fork or pastry cutter until no visible lump of  butter remains. Handle the dough as lightly as you can. Avoid over mixing or the scones won’t be as tender.
4. Put the dough into a flattish round, about 3 cm in thickness and cut into six wedges with a knife.
5. Place the wedges on the prepared baking sheet. Brush the top of the scones with yogurt and sprinkle each with little sugar.
6. Bake for 20 minutes until golden brown on top.

____ Enjoy____