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Chickoo Whole Wheat Muffins
190 per muffin (approx.)
30 minutes
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Ingredients
½ cup Milk
½ cup Chickoo Purée (no added water)
¾ to 1 cup Sugar
1.5 cups Whole Wheat Flour
1.5 tbsp Baking Powder
½ tbsp Baking Soda
1 tbsp Vanilla Essence
½ cup Oil (minus 2 tbsp) + 2 tbsp Melted Butter
Crushed Walnuts (for mixing and topping)
Method
Prepare the Ingredients
:
Preheat the oven to 160°C.
Cut the chickoo, remove seeds, and purée it without adding water.
Sift the whole wheat flour, baking powder, and baking soda together.
Make the Batter
:
In a mixing bowl, beat the sugar, oil, and vanilla essence until well combined.
Add the chickoo purée and milk to the mixture, and beat again.
Gradually fold in the dry ingredients (sifted flour, baking powder, and baking soda) into the wet ingredients. Mix gently to combine.
Stir in some crushed walnuts, reserving some for topping.
Bake the Muffins
:
Pour the batter into muffin holders and sprinkle the reserved walnuts on top.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Serve
:
Let the muffins cool slightly before serving. Enjoy them warm or at room temperature!
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Discover our Premium Whole Wheat Flour
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