Eggless Whole Wheat Jaggery Muffins Recipe
Eggless Whole Wheat Jaggery Muffins is a simple and healthy bake made using wheat flour, jaggery and without eggs. The muffins comes out soft and little dense, with that mild earthy taste of wheat and the natural sweetness from jaggery. It is a good choice when you want something homemade but not fully loaded with refined flour or white sugar.
Servings8 muffins
Ingredients
Dry ingredients:
- 1 cup whole wheat flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup tutti frutti
Wet ingredients:
- ½ cup jaggery
- ¼ cup cooking oil
- ½ cup milk
- ½ teaspoon vanilla essence
- ⅛ cup water
Instructions
- In a mixing bowl – add jaggery, milk and oil.
- Then add water and vanilla essence. Whisk it well, now strain and set aside.
- Add a tablespoon of flour to tutti frutti, mix it and keep aside.
- In another mixing bowl, take wheat flour along with baking powder and baking soda. Whisk it well. Now add this to the liquid mix.
- Preheat oven at 180 deg C for 10 minutes. Whisk it well without any lumps. Now add tutti frutti (reserve 2 teaspoon alone) and mix with a spatula. The batter will be thickish like idli batter consistency to scoop out and not in pourable consistency.
- I used my ice cream scooper to scoop out the batter to get even sized muffins. Take any mold of your choice. I used my muffin pan that I bought recently. Spoon the batter and pour till ¾th of the mold sprinkle tutti frutti.
- Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Take the muffins and cool down in wire rack.
- Serve Eggless Whole Wheat Jaggery Muffins as a snack!
Notes
- Jaggery choice – I have used powdered jaggery . If your jaggery has impurities, dissolve in water and strain before using.
- Mixing batter – Do not overmix after adding the flour. Just fold in gently until combined, or else muffins may turn hard.
- Batter consistency – The batter should be slightly thick like idli batter, not watery. If too dry, add little more milk.
- Tutti frutti – I always dust with flour before adding to batter, this prevents it from sinking to bottom.
- Muffin pan – Fill only ¾th of the mold as the muffins will rise while baking. If you fill more, it may overflow.
Nutrition Facts
Eggless Whole Wheat Jaggery Muffins Recipe
Amount Per Serving (25 g)
Calories 189
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 2mg1%
Sodium 71mg3%
Potassium 92mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 90IU2%
Vitamin C 0.004mg0%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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