Prep Time: 10min
Bake Time: 25min
Total Time: 35min
Yield: 9 Muffins
Ingredients
1 Cup Wheat Flour
1/2 Cup Jaggery(Bellam), grated
3/4 Tspn Baking Powder
1/4 Tspn Baking Soda
Pinch of Salt
1/4 Cup Water
1/8 Tspn Cinnamon Powder
1/4 Cup Curd/Yogurt
1/3 Cup Oil
3 Tblspn Almonds, chopped
Directions
- Preheat the oven to 400F(204C).
- With an electric mixer on high; beat grated jaggery, oil & yogurt in a mixing bowl for two minutes to thicken or until jaggery melts completely.
- On low speed add cinnamon powder, baking soda, baking powder, salt, wheat flour & water but do not over-mix.
- Fold in chopped almonds.
- Fill greased or paper-lined muffin cups three-fourths full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Remove the pan from oven, let it cool at room temperature & serve.
Note: Cover the left over muffins with a plastic wrap or foil to prevent drying out & stays fresh for 2-3 days at normal room temperature.
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