Muffin time

Date and nut whole wheat muffins
Chocolate whole wheat muffins
Warm and ready to eat

The thing that I love about muffins is that they are so easy to eat and you can store them for a couple of days too, they’re not as fancy as cupcakes so you don’t get all messy while eating them. Now, I don’t have anything against cupcakes, but it’s just a case of supporting the under dog kinda thing!

Anyway, I wanted to make two different kinds of muffins, the chocolate ones were especially for the lil’ sister, so I made a common batter first and then divided into two and added the nuts/ cocoa in warm milk. These lasted for almost 5 days, stored in an airtight container, and we’d have them over breakfast. I’ve used whole wheat flour in this recipe, but feel free to use maida or a combination of flours if you like. 
Here’s what you need
3 cups flour
1 1/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp of salt
2 eggs
1/2 cup of condensed milk
3/4 cup of milk
1 tsp of vanilla essence
1 1/4 cup of vegetable oil
For the date and nut version: 2 tbsp of chopped dates, 1 tbsp of walnuts (crushed), 1 tbsp of almonds (crushed)
For the chocolate version: 3tsp of cocoa powder dissolved in 4 tbsp of warm milk
Sift the flour, baking soda and baking powder together along with the salt. 
Date and nut muffins: Apparently the sign of a good muffin is a cracked top!
Mix the egg, condensed milk and sugar to form a smooth paste till the eggs are fluffly. Now add the oil and vanilla to this and mix well. Add 1/2 cup of milk and fold in the flour mixture, use the rest of the milk if you find the batter is too dry. Mix well and divide the batter into half, add the nuts into one and cocoa mixture into the other. Spoon the batter into a lined and greased muffin tray and bake for 15-20 mins at 180 degrees C until done. Cool on a wire rack and store in an air tight container.

Yummy chocolate muffins

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