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Whole wheat Chocolate Muffins
Ingredients
This is my go to recipe for packing a snack for my son for his tiffin or for his any time cake request.I make this pretty often and I am really wondering what took me so long to get around posting about this. It is a healthy one bowl recipe that is so simple to stir up in a jiffy, and it is a very forgiving recipe too. You cant go wrong with this..
I have used brown sugar and date syrup here and it is just sweet and not super sweet. Feel free to increase the sugar if you like more sweeter muffins.
Also I have used coffee to give more depth to the chocolate flavour, feel free to omit it if coffee is not your thing. I have not used any vanilla here as I do not like adding artificial flavours when the goodies are meant for children.
If you have a vanilla bean or a good vanilla extract(not essence), go ahead and use it ..it will add a lovely flavour.
This recipe is so fast that you ought to start by first switching the oven for preheating and your batter will be ready in the muffin cups within five minutes to pop in the oven..
I have used brown sugar and date syrup here and it is just sweet and not super sweet. Feel free to increase the sugar if you like more sweeter muffins.
Also I have used coffee to give more depth to the chocolate flavour, feel free to omit it if coffee is not your thing. I have not used any vanilla here as I do not like adding artificial flavours when the goodies are meant for children.
If you have a vanilla bean or a good vanilla extract(not essence), go ahead and use it ..it will add a lovely flavour.
This recipe is so fast that you ought to start by first switching the oven for preheating and your batter will be ready in the muffin cups within five minutes to pop in the oven..
Ingredients
· 80 gms dark chocolate(I use Amul)
. 1/4 cup butter
. 1/2 cup sour curd
. 1/4 cup butter
. 1/2 cup sour curd
. 1 tsp baking powder
. 1/4 tsp baking soda
. 1/4 cup sugar
. 1/4 cup date syrup
. 2 eggs
. 3/4 cup whole wheat
. 1/4 cup ragi flour
. 1 tsp instant coffee
chocolate chunks/chips to top
. 1/4 tsp baking soda
. 1/4 cup sugar
. 1/4 cup date syrup
. 2 eggs
. 3/4 cup whole wheat
. 1/4 cup ragi flour
. 1 tsp instant coffee
chocolate chunks/chips to top
.
Instructions
1. Melt chocolate and butter together in a mixing bowl in the microwave.
This should take roughly a minute in the microwave. Stir to ensure that there are no lumps.Mix the instant coffee granules.
2. Add sugar and date syrup. Mix nicely
3.Break in the two eggs and give a nice stir to the entire mixture.
4. Sieve in the dry ingredients ie atta, ragi,baking powder and baking soda together.Mix gently.
5. The mixture will be very dry. Add the curd and mix. This is not a very flowy batter and has to be scooped out into the muffin cups.It is not of pourable consistency. Scoop out the batter in a greased muffin tray and top it with chocolate chunks. I use chocolate chips generally but when I run out of it ,I conveniently break the amul dark chocolate bars with my rolling pin and use the resulting chocolate chunks.
6. Bake in a preheated oven at 180 degrees for 20 to 25 minutes.
This should take roughly a minute in the microwave. Stir to ensure that there are no lumps.Mix the instant coffee granules.
2. Add sugar and date syrup. Mix nicely
3.Break in the two eggs and give a nice stir to the entire mixture.
4. Sieve in the dry ingredients ie atta, ragi,baking powder and baking soda together.Mix gently.
5. The mixture will be very dry. Add the curd and mix. This is not a very flowy batter and has to be scooped out into the muffin cups.It is not of pourable consistency. Scoop out the batter in a greased muffin tray and top it with chocolate chunks. I use chocolate chips generally but when I run out of it ,I conveniently break the amul dark chocolate bars with my rolling pin and use the resulting chocolate chunks.
6. Bake in a preheated oven at 180 degrees for 20 to 25 minutes.
