HomeUncategorized Whole Wheat and Corn Flour Muffins~ A Blog Hop

Whole Wheat and Corn Flour Muffins~ A Blog Hop

Posted in : Uncategorized on by : ArchanaPotdar Tags: , , , , , , , , , , , ,

Last
time I was sure it was my last Blog Hop as I missed the dates.
 I posted on 14th instead
of 11th lucky for me I just caught the linky. The question
that kept on seeping in my thoughts was “Am I still a member of this group.”
Can you imagine my happiness when I saw Radhika’s mail informing
about my partner for Blog Hop. Thanks Radhika.
For this times Blog Hop I am paired with Priya
Srinivasan of Enveetu Kitchen!!
The choice of the recipe was easy as there was a
demand for muffins, the chocolate chip ones from the kids. I generally do not
want to use refined flour while baking so any recipe that uses whole wheat in
muffins and cakes I bookmark. This is one down on my bookmark list but they are
so delicious, tasty and soft that I will be making these muffins repeatedly.

Here is the original recipe and here is my version.
Next time I will add honey in place of sugar do you
think they will be just as delicious? Will I have to reduce the amount of milk?
I must admit that I had second thoughts when I saw the quantity of baking
powder, as I thought it was quite a bit but I am glad I added all the
recommended quantity. The muffins were so soft and spongy that my FIL could not
believe that they were egg-less.
Thanks Priya for a healthy and delicious
keeper recipe.
Ingredients:
1 cup whole wheat flour
1 cup corn flour
¾ cup brown sugar
¾ tsp salt
1tbspn baking powder
½ cup chocolate chips +some more (for decoration I
used about ¼+1/8 cup)
1 tblsp Flax seed powder
¼ cup warm water
1 cup milk
1/3 cup oil

Method:

1.    Preheat
180ºC. Grease the muffin moulds I needed 12 moulds and 2 small ones.
2.    Mix
the flax seeds with the warm water and set aside.
3.    Mix
all the dry ingredients with a wire whisk.
4.    Add
the wet ingredients one by one. Combine well. 
5.    Spoon
with an ice cream scoop in the moulds till ¾ full.
6.    Garnish
with chocolate chips.
7.    Bake
for 20 minutes or till the tooth pick inserted come out clean. My best guide
for checking the cake is when it pulls away from the mould.

Since my oven can fit in only 12 moulds 2 small ones
were lying out awaiting their turn in the oven. Kid no.2 came in as usual and
tasted the batter “Ma you have forgotten sugar” she told me. So I made a glace
with powdered sugar about 3 tblsp and little water and brushed it on
the baked muffin or rather poured on the muffins.
I wanted to put some pretty icing on the muffins but
before I could get the muffins to cool they had disappeared.

What
better compliment can a mom get? As for learning icing will make more muffins
to practice.  😀

Sending this to
Blog Hop Wednesday#13

Blog Hop

Showcase -Desserts hosted by Divya,


 Bake Fest hosted by Priya started by Vardhini

Photobucket

.

0 thoughts

Leave a Reply

Your email address will not be published. Required fields are marked *

SUBSCRIBE TO OUR MAILING LIST