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whole wheat muffins with jaggery
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5 from 1 vote

Fluffy and Eggless Wholewheat Muffins with Jaggery

Delicious Eggless and 100% Wholewheat Chocolate Chip Muffins with Jaggery
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American, Indian
Keyword: breakfast muffins, eggless cake, muffins, wholewheat cake
Servings: 3 people
Calories: 380kcal

Ingredients

  • 140 grams Whole Wheat Flour
  • ½ tsp Baking Soda
  • ¼ tsp Baking Powder
  • Pinch Table Salt
  • 50 ml Unsalted Butter (melted)
  • 110 grams Jaggery (finely chopped)
  • 50 ml Milk
  • 80 ml Water
  • 1 tsp Vanilla Essence
  • 1 tbsp White Vinegar

Instructions

  • Measure the butter and melt it.
  • In the same bowl, while the heat is still on, add chopped jaggery and keep stirring continuously until the jaggery dissolves completely. Add Vanilla Essence and switch off the stove. Keep aside and let cool.
  • While it is still warm, (optionally) add 1 tbsp chocolate chips for some nice mild chocolate flavor in the muffins. Let them melt in the warm jaggery-butter mixture.
  • Let this mixture cool.
  • Meanwhile, measure and sift the dry ingredients.
  • Now once the jaggery-butter mixture is cool, add it to the dry ingredients and mix lightly.
  • Add the milk, water and finally the vinegar. Mix until just combined.
  • Do not over-mix as wholewheat flour forms gluten immediately. And if gluten is formed, your cake will be dense and stretchy.
  • Preheat the oven for 10 minutes at 350°F/180°C
  • Place liners in the muffin tin and fill batter in each liner till ¾th mark
  • Bake for 18-20 minutes at 340°F/170°C.

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