This was a recipe that was long in the offing. Kiddo kept asking for something chocolatey, but with Diwali (and its imminent sweet binging) around the corner, I was keen to make something healthy at the same time low cal. So in went wholewheat flour, palm sugar, olive oil.... you get the idea :)
And out came yummy smelling super soft spongy that I wished I could sink my teeth into, although am not a chocolate person in any sense ! Well, these cupcakes can be made vegan too, and you could skip the butter / yoghurt and use only oil.
Its a make-ahead recipe that could could come in handy for kids' birthday parties too:)
Off to the recipe now. Oven settings could vary, so check your muffins accordingly.
Prep time : 15 mins | Bake time : 20 min | Makes : 6 cupcakes / muffins
- Wholewheat flour - 1 cup
- Ragi / Finger millet flour - 2 TBSP
- Cocoa Powder - 2 TBSP ( I used 'Drinking Chocolate'- unsweetened)
- Baking Soda - 1/2 TBSP
- Baking powder - 1 TBSP
- Salt - 1/2 tsp
- Palm Sugar (or brown sugar) - 1/2 cup
- Chopped walnuts - 1/3 cup
- Yoghurt - 1/2 cup
- Olive Oil - 1/4 cup
- Vanilla Essence - a few drops (optional)
1) In a bowl, sieve the dry ingredients , except sugar & walnuts, thrice over.
2) In another bowl, cream the sugar and oil well till the sugar dissolves. Then add yoghurt, essence to this and mix again.
3) Preheat the oven to 160 Deg C
4) Add the dry ingredients to the wet ingredients and mix well with a spatula. You should end with a thickish mixture with pouring consistency.Add a little more oil or yoghurt if you feel its too dry. Add half of the chopped walnuts and mix once more.
5) Spoon this mixture into lined muffin cups and top with remaining walnuts. Bake for 20 - 25 mins or until a tooth pick comes out clean.
6) Remove to a wire rack. Cool and enjoy with steaming cups of tea or any other beverage !
Linking this to:PJ who's hosting Baked Treats - Kids Delight.