Raw Papaya Caramel Muffins

Ingredients:

Butter - 50 gm

Powdered Sugar - 50 gm

Flour - 50 gm

Eggs - 2

Vanilla Essence - 1 tsp

Raw Papaya (grated) - 50 gm

Granulated Sugar - 20 gm

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Salt - A pinch


Procedure:

1.  In a kadai, add raw papaya and sugar and mix together well in low heat.  Keep stirring until all the liquid that oozed out dries up and a semi-solid soft pulp (like halwa) is formed.  Do not leave it for long as it will crystallize and become hard.  Transfer to a bowl and set aside to cool.

2.  Preheat oven at 180 degrees for 10 minutes.

3.  Line the muffin molds with paper liners for easy handling and serving.

4.  Sieve together flour, baking powder, baking soda, and salt together.  Keep aside. 

5.  In a mixing bowl, whisk butter until soft, say for about 2 to 3 minutes.

6.  Add powdered sugar and continue to whisk on high speed for about 5 minutes until it is creamy, soft, and fluffy.

7.  Add eggs one by one and whisk at medium speed for a minute until it mixes well.

8.  Add vanilla essence to this and whisk for a minute.

9.  Add the sieved flour little by little and fold with the spatula until it is incorporated.

10.  Finally, add the prepared papaya pulp to the batter and mix gently until just incorporated.

11.  Fill this batter in the muffin molds until 2/3 level and bake at 180 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean.

12.  Cool on a wire rack and serve.

Yield: Approximately 6 muffins of 40 gm each.

Ragi Banana Chocolate Muffins

Ingredients:


Whole Wheat Flour - 25 gm

Ragi Flour - 25 gm

Dark Chocolate (grated) - 50 gm

Eggs - 1

Brown Sugar - 50 gm

Oil - 38 gm

Banana (mashed) - 50 gm

Baking Powder - 1/4 tsp

Baking Soda - a pinch

Salt - a pinch

Cinnamon Powder - 1 tsp

Vanilla essence - 1 tsp


Method:


1. Preheat oven at 180 degrees for 10 minutes.

2. Sieve together wheat flour, ragi flour, baking powder, baking soda, salt, and cinnamon powder.

3. Beat well together mashed banana and sugar.

4. Add egg and beat.

5. Pour oil in a stream while beating the mixture.

6. Add vanilla essence and beat.

7. Add the sieved flour spoon by spoon and mix. Do not over beat.

8. Add the grated chocolate and mix using a spatula.

9. Scoop the batter in muffin cups till two-thirds filled and bake for 12-15 minutes at 180 degrees or until skewer inserted in the middle comes out clean.

10. Remove from the oven and let them cool on a wire rack. 

Here are the healthy ragi banana chocolate muffins to be relished. These are guilt-free, no white sugar, no maida, no butter cakes.

Notes:

This measurement yielded 6 muffins of approximately 40 gm each. They can be stored for 3 days at room temperature and more when refrigerated.

Organic Wheat Pumpkin Muffins

Ingredients:

Organic Whole Wheat Flour - 1 cup

Organic Brown Sugar - 3/4 cup

Red Pumpkin (grated) - 1 cup

Melted Butter - 1/2 cup

Eggs - 2

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Salt - A pinch

Cinnamon Powder - 1/2 tsp

Chopped Nuts (Cashew and Almonds) - 1 tbsp

Vanilla Extract - 1 tsp


Method:

1.  Preheat oven at 180 degrees for 10 minutes.

2.  Mix together organic whole wheat flour, baking powder, baking soda, salt, and cinnamon powder.  Keep aside.

3.  Line muffin molds with liners.  I used aluminium foil ready-to-bake molds, so did not use liners.

4.  In a mixing bowl, beat eggs until fluffy at high speed for 1 to 2 minutes.

5.  Add organic brown sugar and beat well until frothy at high speed for about 2 minutes.

6.  Pour melted butter into this mixture as a thin stream while continuing to beat with the handheld beater.

7.  Add vanilla extract and beat for a minute.

8.  Add the flour mixture little by little and beat on slow speed until combined together well.

9.  Mix in the grated pumpkin with a spatula into the batter and also add in the chopped nuts saving some for garnishing.  Mix well with the spatula.

10.  Scoop out the batter into the muffin molds.  I got 8 muffins of approximately 60 gm each.

11.  Bake in the preheated oven for about 15 to 18 minutes at 180 degrees or until the skewer inserted in the middle comes out clean.

12.  Remove from oven, allow to cool on wire rack, and use or store.

Yummy, healthy, organic, homemade whole wheat pumpkin muffins are ready.  These muffins stay good for 2 days and for a longer shelf life store in refrigerator.