HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Tuesday, November 3, 2015

Double Chocolate - Finger Millet Muffins / Eggless Ragi Muffins

Though ragi aka finger millet is regularly used in my home, it ends up being consumed only by the adults. My daughter who prefers her visual sense than palate to choose her food had long ago decided that ragi is not one of her favorites and my other non picky kid too has not shown any affinity to this earthy, iron rich grain. However I realized recently that ragi could be sneaked into baking and my kids have no problem finishing any of that stuff. They haven't yet figured out that they have been eating ragi and I could fool even the younger one with the chocolaty additions.

The inspiration for today's muffins came from the over ripe bananas that I had to finish off sooner, my daughter's love for chocolate and the 'whole grains' event, hosted by Kalyani. I used a banana muffin recipe that I have been using for years now as the base recipe. I substituted half of the flour with ragi based one and made suitable changes to come up with these yummy muffins. As I mentioned above, it is hard to notice the ragi flavor in these muffins and is an easy way to sneak in ragi in your kids' diet, if you are planning so.

Ingredients : (yield 6 / 7)
6 tbsp. finger millet flour / ragi flour
6 tbsp. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup mashed banana
2 tbsp. brown sugar
2 tbsp. Nutella
3 tbsp. yogurt
2 tbsp. oil
6 tbsp. semi sweet chocolate chips

* Preheat the oven to 375 deg. F. Grease or line the muffin tin.
* Sieve together flours, baking soda, baking powder and salt into a mixing bowl and keep it aside.
* Combine the rest of the ingredients except the chocolate chips in another bowl and whisk well. Add the dry ingredients to the wet ingredients' bowl and stir gently to just combine. Fold in the chocolate chips.
* Fill the muffin cups with batter up to 2/3rds. Bake in the preheated oven for 15 minutes. Lower the heat to 350 deg. F and bake for another 10 - 15 minutes or until  a toothpick inserted at the center comes out clean.

This is my entry to
1. Blogging marathon #58
2. Srivalli's Kids' Delight event, hosted by Kalyani this month under the theme 'Cooking with Whole Grains'.



Priya Suresh said...

Wow,wat a wonderful way to sneak fingermillet in bakes.. Ultimate muffins, loving it.

Sowmya :) said...

That's such a wonderful muffin recipe. Love your idea. I can now sneak raagi info my husband's dishes as well!!

Sapana Behl said...

Ragi flour muffins sounds so healthy and delicious.They look so soft and tempting.

Varadas Kitchen said...

Bookmarked. Love the texture, I have to try these.

rajani said...

I love the recipe. For a change, it is actually healthy!

Rafeeda AR said...

The muffins look super soft!

Jayashree said...

We are huge fans of ragi in my family Suma. These muffins look soft and delicious.

Sandhya Ramakrishnan said...

What a lovely texture and this is definitely a good recipe to sneak in healthy grains.

Srividhya said...

Ragi cupcake is awesome. Bookmarking it

Chef Mireille said...

lovely texture and healthy with the millet

Srivalli said...

So true suma, even make I make ragi cakes and muffins to sneak in the ragi along with chocolates for the kids..your muffins have turned out so moist and inviting!

Kalyani said...

Lovely lovely adaptation with wholegrains!!

Pavani N said...

I've tried using ragi flour in baking couple of times and both my attempts have been unsuccessful -- somehow they turned gritty and very 'ragi' tasting. Will try your version next -- yours turned out so soft and fluffy.

Harini-Jaya R said...

A stunning treat with ragi, shall make it soon.

Varadas Kitchen said...

Lovely variation. Nutritious too.