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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