Monday, November 24, 2014

MultiGrain(Ragi, Oats ,Urad ,Wheat) Muffin

Soft and moist and Fluffy

Nutritional Info:

For 1 Muffin:
Total Fat
Sat. Fat


Mashed Sweet Potato - 8 oz
Low Fat Milk - 4 oz
Brown Sugar - 1/2 cup (You can add applesauce also for sweetness instead of sugar.You can add extra 1/4 cup of brown sugar or honey or molasses for extra sweetness too)
Egg - 2
Canola Oil - 1/2 cup
Baking Soda - 1 tsp
Baking Powder - 2 tsp
Salt - 1/2 tsp


1.Line the Muffin tin with liners.Preheat Oven to 325 degree.
2.Mix all the dry ingredients together in a bowl with a whisk.(flour,baking soda, baking powder and salt)
3.In a standing mixer add sugar and oil and cream them together till they are frothy.You can use whisk and bowl too if you don't have standing mixer.

3.Then add sweet Potatoes and mix them well.
4.Then add eggs and vanilla essence and whisk until the whole mixture is frothy.After this step don't use mixer use spatula only.Mix with spatula gently hereafter because over mixing of flour will make a dense hard cake.
5.Add the flour to the liquid and use a spatula to gently stir,just make sure you don't see any lump of dry flour,Lump of wet flour is perfectly ok.Just Combine them till you see all flour wet.DO NOT OVERMIX.

6.Scoop out 1/4 cup of mixture to the liners ,only fill half the cups because it will raise up while baking.Put it in preheated oven in the middle rack in the center for 30 - 35 min turning the tray once at 15 min for even baking.When a skewer or toothpick inserted in the center comes out dry and clean.
7.Once they are done remove from oven and place the muffins on a cooling rack or some support so the under part of the muffin is getting air circulation.
8.One Tip : If you don't have cooling rack just invert the cup cake pan upside down and place the muffins on the edges of two cups like shown for good air circulation for cooling on the bottom of the muffins.
9.I had 4 muffins worth of batter extra so i put it in a cute bowl.

Muffins came out Soft Moist and Fluffy too.......

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