Eggless Whole Wheat Jaggery Muffins Recipe
Whole Wheat Jaggery Muffins is a simple and healthy bake made eggless using basic kitchen staples. These muffins comes out so soft and tastes so delicious. It has that mild earthy taste of wheat flour 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.
Servings7 muffins
Ingredients
- 1 cup wheat flour 120 grams
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup milk 125 ml
- ¼ cup oil 60 ml
- ½ cup powdered jaggery 100 grams
- 1 teaspoon vanilla extract
- ⅛ cup water 30 ml
Instructions
- To a mixing bowl add ½ cup milk (125 ml), ¼ cup oil(60 ml), ½ cup powdered jaggery (100 grams), 1 teaspoon vanilla extract, ⅛ cup water (30 ml)
- Mix well using a whisk so that jaggery dissolves completely.
- Place a strainer over a bowl and strain the mixture to remove impurities from jaggery if any. Discard the remains in the strainer.
- Place a sieve over the bowl add 1 cup wheat flour (120 grams), ¼ teaspoon baking powder, ¼ teaspoon baking soda
- Sieve it well.
- Gently fold in using a spatula. Use whisk if the batter is lumpy.
- Make sure the batter does not have lumps.
- Using an ice cream scooper take the batter.
- Preheat oven at 180 DEG C for 10 minutes. Place muffin liners in the pan, add the batter to the liner only till ¾ th as the muffins will rise.
- Bake in preheated oven at 180 DEG C for 12-15 minutes or until a tooth pick inserted in the middle comes out clean. If it is sticky then bake for few more minutes.
- Soft whole wheat jaggery muffins are ready!
- Enjoy warm!
Video
Notes
- Flour - I used homemade wheat flour, you can use store bought flour too. You cna use half and half of wheat flour and refined flour too.
- Jaggery choice – I have used powdered jaggery. The colour the jaggery is the main factor that decides the colour of the muffins.
- 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.
- Variations – You can add ¼ cup chocolate chips or nuts or even tutti frutti to the batter.
- Filling – Fill only ¾th of the mould as the muffins will rise while baking. If you fill more, it may overflow. B
- Baking - Check the muffins after 12 minutes then bake more if needed. Each oven is different so keep an eye.
Nutrition Facts
Eggless Whole Wheat Jaggery Muffins Recipe
Amount Per Serving (25 g)
Calories 208
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 2mg1%
Sodium 61mg3%
Potassium 46mg1%
Carbohydrates 29g10%
Fiber 0.5g2%
Sugar 15g17%
Protein 2g4%
Vitamin A 28IU1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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