Tuesday, May 16, 2017

Eggless Whole wheat Chocolate Muffins

While I was composing this post and contemplating on what to name this muffin,I was confused.I mean,it is a chocolate muffin,made with whole wheat flour and made eggless too but that is not the only thing which describes the muffin.For me,it is a complete revelation.To be honest,I never thought baked stuff with whole wheat would taste as good as its Flour counterpart.I mean,I have tried baking with atta/wheat flour but I never believed it was on par with flour and could ever take its place completely in baking.

There are times when I swap one ingredient for another while I am baking.It maybe due to lack of ingredients or trying to include some healthy alternatives or likewise.But this is one recipe where I decided I would go all 'healthy' and replace all the main ingredients with their healthier counterparts.
I wasn't expecting a miracle.In fact,I made it using a small quantity so that I wouldn't feel guilty if it turned out inedible and I had to trash it.

I'll be honest here,it turned out good.I wouldn't say great because I felt there was something which could be improved(I would add it in notes).But yes,a tasty and healthy muffin which I could gorge on and let my toddler gorge on without feeling guilty.

Eggless Whole wheat Chocolate Muffins


Ingredients

Whole wheat flour/Atta - 1 cup
Cocoa powder - 2 tbsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Organic Jaggery powder - 1/2 cup
Milk - 1/2 cup
Vinegar - 1/2 tsp
Vanilla - 1/2 tsp
Coconut oil- 1/4 cup
Chocolate chips - 1/4 cup

Method

Preheat oven to 170C.Line a muffin tray with paper liners.
Mix together milk,vinegar and vanilla.Keep aside.
In a bowl mix together the dry ingredients -atta,cocoa powder,baking powder,baking soda and jaggery powder.
Make a small well in the middle and add in the milk mixture and oil and mix well till you get a lump free batter.
Pour the batter into the prepared muffin tray and sprinkle chocolate chips on top.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.Cool on a wire rack.

Step by step Pictorial

Preheat oven to 170C.Line a muffin tray with paper liners.
Mix together milk,vinegar and vanilla.Keep aside.
In a bowl mix together the dry ingredients -atta,cocoa powder,baking powder,baking soda 
and jaggery powder.
Make a small well in the middle and add in the oil and milk and mix well till you get a lump free batter.
Pour the batter into the prepared muffin tray and sprinkle chocolate chips on top.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.Cool on a wire rack.


Notes
  • The coconut oil I used was normal oil which I use for my cooking,so it had a teeny tiny after taste.I was told by friends who regularly bake with coconut oil that if you use  Extra virgin coconut oil,there wouldn't be this problem.
  • I used unrefined,organic jaggery powder and it was a very good alternative to regular white sugar.You could use brown sugar instead if you can't find jaggery powder.
  • The muffins were slightly dry the next day,so next time I'm planning to increase the liquid content a bit.Add a bit more milk and oil or mash one banana and add that along with other ingredients.

3 comments :

  1. Looks yumm Divya. I am always using atta for baking nowadays and the kids have it happily as Long as there is chocolate in it.��

    ReplyDelete
  2. Hii mam which brand of coconut oil is best for baking....

    ReplyDelete
    Replies
    1. I used a regular cooking coconut oil but that gives a very slight aftertaste to the muffin.Look for Virgin coconut oil if you can find :)

      Delete

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Love,
Divya.

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