Bajra Methi Crackers
Sundal Recipes
Whole Wheat Blueberry Muffins
If you haven’t realised until now, I am a huge berry fan. Whatever the berry, I will think of a dessert to make. The berry recipes in this blog are proof for it. Berries not only provide our body with antioxidants, but also with micro nutrients, which are essential for a healthy body. so whenever you find berries include them in smoothies, pan cakes, lassi, compote, Jams and more…
This time they had to be muffins as they can be picked off a box and popped in when hungry????. They stay good in the refrigerator for upto a month. They are easy to pack up on a picnic, road trip and even for hostelers. These are the moistest cup cakes you will find and using good quality berries really enhances the flavour of the cake. I have used dried Blue berries, fresh ones can be used too.
As I say in all my cake recipes, this too is a single bowl recipe, where you mix dry and wet ingredients in one bowl, line up your muffin tins and bake away.
While you are here check out my other very berry desserts like Blueberry Cheesecake, Berry Smoothie Ice cream, Strawberry and Lemon loaf, Easy 2 way muffins, and more…
Here is the recipe for Whole Wheat Blueberry muffins for you-
PREP TIME: 10 Mins COOK TIME: 35 Mins
TOTAL TIME: 45 Mins COURSE: DESSERT
CUISINE: WORLD FOOD SERVINGS: 6
AUTHOR: Rajni Ram
Ingredients:
Whole wheat flour/ Multigrain flour 2.25 cups
Sugar 1 cup
Baking powder 3 tsp
Baking soda 1 tsp
Salt 2 pinches
Eggs 2
Butter 60 gms
Oil 4 tbsp
Buttermilk 1 cup
Vanilla essence 2 to 3 drops
Blueberries 100 gms
Directions: Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake moulds. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.
STEPWISE RECIPE FOLLOWS:
1. Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt.
2. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now.
3. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir.
4. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake mould. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.
NOTES:
1. These cup cakes can be made with any berry.
2. If fresh ones are not available use the dry ones like I have here. If using frozen, then use them directly from the freezer without thawing.
3. You must have noticed that in this recipe I have used both butter and oil. This is to get the super moist texture. If you do not wish to use butter, then use 1/2 cup oil.
4. Since oven settings are different for different oven, start checking for doneness from 13 minutes onward.
5. Whole wheat flour can be substituted with multigrain flour or refined flour if you prefer.
Kothimbir Vadi
Kothimbir Vadi is a savory Maharashtrian snack. It is made of Fresh coriander leaves and Besan/gram flour. Coriander as I have mentioned in my previous posts is my favourite herb. So when there is a recipe predominantly with coriander leaves how could I let it go and hence the post.
This recipe is very simple, flavourful( this word is used many times across this blog if you notice, as I believe the flavour is a very important entity to any food.) and healthy. This snack has a strong resemblance to Gujarath’s Muthias( will blog this soon).
Traditionally this snack is deep-fried, but now one can shallow fry or saute in a small amount of oil too. This dish is cooked twice as it is steamed first and then shallow fried. It is soft and moist when steamed and develops a nice crunch when fried. It goes very well with the sweet chutney and garlic chutney and makes for a great tea time snack. Made to bite-size pieces can be served as a starter in get-togethers. I have really wanted to try this recipe for a long while and I’m happy I did. Everyone at home was pleased by this dish????.
While you are here please view other recipes by Rajjos kitchen like
here is the recipe of Kothimbir Vadi for you–
PREP TIME: 15 Mins COOK TIME: 25 Mins
TOTAL TIME: 40 Mins COURSE: SNACK
CUISINE: MAHARASHTRIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Fresh Coriander finely chopped 2 cups
Besan/Gram flour 1 cup
Green chillies 2-3
Ginger 1 inch piece
Garlic(optional)
Salt as per taste
Turmeric powder 1/2 tsp
Red Chilli powder 1 tsp( or as per taste)
Jaggery 1 tsp
Tamarind pulp 1 tsp
Curd 1/2 cup
Water as required
cooking soda 1/2 tsp
Mustard seeds 1 tsp
Jeera/cumin seeds 1tsp
Asafoetida 1 tsp
Grated coconut 1 tbsp
sesame seeds(white) 1 tsp
Directions:
Get the steamer/ pressure cooker ready for steaming. By the time the batter gets ready, the water would have heated and the batter can be steamed immediately, after mixing.
Make a coarse paste of green chillies, ginger, and garlic(if using).In a dish take the Gram flour/besan, add the ginger-green chilli paste, followed by salt, turmeric powder, red chilli powder, jaggery, tamarind pulp. Mix nicely. Now add the curd and stir with a spatula. It will be a semi-wet mixture. Add in the chopped coriander leaves followed by a little water( around 1/2 cup) and make a thick batter. The batter should not be runny, so add water little at a time. Grease a plate or flat vessel with oil and before pouring the batter into the greased plate/ vessel add the cooking soda and stir nicely so that the soda combines well with the batter. Immediately pour the batter into the greased plates, tap the plate lightly, so that the batter settles evenly and place it into the steamer. Steam for 15 minutes. After steaming, remove and cool completely. Cut them into squared or diamonds and keep aside. Heat sufficient oil in a flat pan and put in the tempering of mustard and cumin seeds. As they splutter, add asafoetida and place the cut vadi pieces and fry until they turn brown. Keep turning sides for equal cooking. Remove when all sides are lightly brown and crisp. In the same pan drop the grated coconut and seame and roast until they turn light brown. Now scatter this on the fried Kothimbir Vadi for nice flavour. Kothimbir Vadi is ready to serve with garam chai…Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Wash the coriander leaves well and drain all moisture, chop them finely.
2. Pour water into a steamer and get it going, so that by the time the batter is ready the steamer is ready. Make a coarse paste of the chilli and ginger(and garlic too if using) and keep ready.
3. Now in a dish take the besan and add the green chilli and ginger paste, salt, followed by turmeric powder, red chilli powder, jaggery, tamarind pulp. Add the curd and mix well with a spatula. It should be a semi-wet mixture.
4. Now put in the chopped coriander and mix well. Add water little at a time to make a smooth, yet thick batter. The batter should not be runny. Grease a plate or a flat dish with oil.
5. Now just before pouring the batter into the plate, add the cooking soda and mix well. Pour the batter into the greased plate and set it in the steamer for 15 minutes.
6. After steaming, remove the plate and cool completely. Cut into squares or diamonds and set aside. In a flat pan, pour sufficient oil for shallow frying. Add the mustard seeds, cumin seeds and asafoetida and place the cut Vadi pieces into the oil. Fry each side until light brown and crisp. Remove from pan. Repeat for all the pieces.
7. Now in the same pan put in the grated coconut and Sesame seeds and saute until light brown. Put this on tempering on the vadi for a nice flavour. The Kothimbir Vadi is ready.
NOTES:
1. The ratio of coriander leaf to Besan is 2:1, stick to that. More quantity scale up the measures in the same proportion.
2. Wash and drain the coriander leaves well before chopping.
3. I have not used garlic, but it can be added.
4. If you like the Vadis deep-fried, go ahead and fry them.
If you tried this recipe and liked it please comment below. I would love to hear from you.
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