March 25, 2019 Leave a Comment
Chocolate lovers know the true bliss of experiencing that beautiful chocolatey flavor – whatever form it may be in! And when it comes to kids, it appears that unless they smear their faces and hands with chocolate, their treat is not complete. There is no shortage of chocolate flavored snacks today – unfortunately, not all of them are good for health. Most of them are high in sugar and packed with empty calories.
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So we did what any Mom would do – find a healthier option! And today, this option comes to you in for form of some scrumptious sprouted Ragi chocolate muffins. Sweetened with organic jaggery, these muffins are made using whole wheat flour, sprouted ragi malt powder and Choco dates smoothie powder. Being eggless and butter-free, these are the perfect treat for all chocolate lovers!
Sprouted Ragi Chocolate Muffins
Ingredients:
- 3/4 cup whole wheat flour
- 3/4 cup My Little Moppet’s sprouted ragi malt powder
- 3/4 cup My Little Moppet’s organic jaggery
- 1/4 cup oil
- 2 tablespoon My Little Moppet’s Choco dates smoothie powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- 3/4 cup cold water
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Method:
1. Preheat the oven at 180 degrees Celsius for 5 minutes. Line the muffin tray with liners.
2. Sift the whole wheat flour, sprouted ragi malt powder, Choco dates smoothie powder, salt and baking powder together in a bowl. Keep these dry ingredients aside until use.
3. Next in another mixing bowl, take the jaggery powder. Add water and lemon juice to it. Stir well until all the jaggery dissolves in the liquid. If there are undissolved particles or impurities in the solution, strain it. Next add oil to it and give a quick mix.
4. Now add the liquid ingredients to the bowl of dry ingredients. Blend well using a spatula to a lump free batter. Do not over mix.
5. Lastly add the orange zest and give a quick stir.
6. Spoon the batter into each muffin liner up to 3/4 of its capacity.
7. Tap the muffin tray 2-3 times to remove the trapped air bubbles.
8. Transfer it to the preheated oven and bake for 25 minutes at 180 degrees Celsius.
9. Insert a toothpick in the center of the muffin to check if they’re done. If it comes out clean, the muffins are done. If it is sticky, bake for another 2-3 minutes.
10. Allow the muffins to cool down on a wire rack.
11. Serve the delicious muffins to your loved ones. Keep the remaining in an air tight container. The muffins stay good at room temperature in an air tight container for 2-3 days.
The added orange zest compliments the chocolate flavor very well. To make orange zest, scrape the outer skin of an orange with a peeler, taking care you do not scrape out the white bitter part. Keep a watch after 20 minutes of baking as temperature varies from oven to oven. Serve these as dessert or an after school snack, They also work well in the snack box or as an on-the-go breakfast. And if you’re watching your weight, you can gobble these up as a guilt-free treat!
Wondering how to get this Choco dates smoothie powder? Don’t worry, we’ll send it to you! We prepare it fresh as soon as you place your order and deliver it straight to your doorstep.
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- ¾ cup whole wheat flour
- ¾ cup My Little Moppet’s sprouted ragi malt powder
- ¾ cup My Little Moppet’s organic jaggery
- ¼ cup oil
- 2 tablespoon My Little Moppet’s Choco dates smoothie powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- ¾ cup cold water
- Preheat the oven at 180 degrees Celsius for 5 minutes. Line the muffin tray with liners.
- Sift the whole wheat flour, sprouted ragi malt powder, Choco dates smoothie powder, salt and baking powder together in a bowl. Keep these dry ingredients aside until use.
- Next in another mixing bowl, take the jaggery powder. Add water and lemon juice to it. Stir well until all the jaggery dissolves in the liquid. If there are undissolved particles or impurities in the solution, strain it. Next add oil to it and give a quick mix.
- Now add the liquid ingredients to the bowl of dry ingredients. Blend well using a spatula to a lump free batter. Do not over mix.
- Lastly add the orange zest and give a quick stir.
- Spoon the batter into each muffin liner up to ¾ of its capacity.
- Tap the muffin tray 2-3 times to remove the trapped air bubbles.
- Transfer it to the preheated oven and bake for 25 minutes at 180 degrees Celsius.
- Insert a toothpick in the center of the muffin to check for the doneness. If it comes out clean, the muffins are done. If it is sticky, bake for another 2-3 minutes.
- Allow the muffins to cool down on a wire rack.
- Serve the delicious muffins to your loved ones. Keep the remaining in an air tight container. The muffins stay good at room temperature in an air tight container for 2-3 days.
- Recipe Notes:
- To take out the orange zest, scrape the outer skin of an orange with a peeler, taking care you do not scrape out the white bitter part.
- Keep a watch after 20 minutes of baking as temperature varies from oven to oven.
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