I always prefer healthy breakfast and some days breakfast will be fruits loaded Waffles and Pancakes OR Muffins and some days with South Indian gluten Free Idli dosa recipes with fresh juices. Yeah I alter the menu and plan to feed kids
and us with balanced diet. Yeah this filling muffins can be served as breakfast or snack for kids. Today I am sharing one of our routine Whole Wheat muffins with Finger Millet Flour addition. I am practicing this for past 3 years and yes the video was shot in 2018 so please bear with blurry clips.
Recipe In Short – I have mentioned two variation in this recipe one is eggless with condensed milk recipe and topping is just whole grain cornflakes with nuts and raisins (Picture at the end of the post). The other one is regular milk based muffins and can be adjusted the batter with regular milk or can use eggs(optional) and with streusel topping over muffins (Picture Above).
I will be coming up with few more eggless versions muffins or look at the previously posted healthy muffin recipes with several variations in the below links
- Finger Millet Banana Chocolate Muffins (Video Recipe)
- Nut Free Eggless Blueberry Muffins
- Eggless Blueberry Oats Muffins
- Egg Free Butter Free Blueberry Muffins
- Banana Nut Whole Wheat Muffins
- Eggless Banana Millet Muffins (Video Recipe)
- Whole Wheat Walnut Blueberry Muffins
- Eggless Banana Muffins
- Whole Wheat Blueberry Oats Muffins (With Egg & Video Recipe)
Finger Millet (Ragi) Flour – Ragi is called as Finger Millet in English, which has high protein and mineral content. Also mine is home ground flour using whole grain millet and so its superb healthy. I am planning to post several Ragi recipes as a series in Instagram soon and in blog as well, for time being do check the Ragi recipes HERE.
Yogurt/Curd – I use homemade yogurt and if its store bought do dilute with 1-2 tbsp water or milk or adjust the final muffin batter consistency with milk.
Unrefined Sugar – I use Unrefined Sugar like Raw Cane Sugar (Turbinado) or Jaggery Powder or Brown Sugar in most of the my healthy bakes. I use it up in reduced quantity, which is accepted by my kiddos. But you can adjust with the mentioned quantity plus 1-2 tbsp. I use warm milk or melted butter (as recipe calls) to dissolve the grainy and lumpy sugar or powder it in the food processor.
Blueberries – The fresh blueberries can be easily replaced with frozen or dried ones. Coat the berries in flour only for fresh or frozen berries (do check how to handle frozen berries in notes section). The dried ones can be directly added in the muffin batter or you can plump the fruit by boiling in water for few mins.
Cinnamon Powder – gives a great flavor to these muffins and you can easily replace it with cardamom or with homemade spice mix powder. I recently tried the milk based version of this recipe with leftover homemade spice mix I made for Chritmas Cake and tasted so good.
Butter/Oil – I either use melted butter for richness of muffins especially for kids or cholesterol free oil for us to bake.
Whole Grain Wheat Flour – I always use whole grain flour in baking and cooking. If you are a beginner do mix half of regular fine wheat flour or all purpose flour and whole grain flour for this recipe (say if recipe calls for 1.5 cups whole grain flour use 3/4th cup with APF or fine wheat flour and 3/4th with Whole grain Wheat flour), the difference between these two is that whole grain has bran, germ and endosperm which makes it coarse in texture.
Raising Agents – I use double acting baking powder and soda in my recipes.
- If you would like to add crumb topping for your muffins (like shown in above pictures) then prepare it first and refrigerate till use.
- For that break the cold butter with fork along with flour and brown sugar mixture (Pic 1).
- Actually brown sugar or jaggery powder works and gives good dark brown crumb to your muffins but this time I used cane sugar (Pic 1) which also tasted good.
- Add cinnamon powder and continue breaking the butter in to them.
- When the mixture looks crumble that’s it refrigerate till you top over muffins.
- The below one is a lazy topping made with whole grain cereal.
Eggless Whole Wheat Millet Muffins Ingredients
Blueberries – 1 to 1.25 Cup
Millet Flour – 3/4 Cup (replace with wheat flour, I used Finger Millet/ Ragi Flour)
Whole Wheat Flour – 1.5 Cups
Brown Sugar/Raw Cane Sugar – 1/2 Cup
Condensed Milk – 1/2 Cup OR
Regular Milk – 4 Tbsp + 1/4 Cup Sugar
Baking Soda – 3/4 tsp
Baking Powder – 2.25 tsp
Salt – 1/2 tsp
Melted Butter/Oil – 1 Stick (8 Tbsp)
Hung Curd – 3/4 Cup
Cinnamon Powder – 1 tsp Or Spice Mix Powder
Use Cornflakes for Topping OR
Eggless Whole Wheat Millet Muffins Preparation
- Grease the muffin holes with melted butter/oil and keep aside.
- Strain excess whey from homemade yogurt like shown in Pic 2.
- Mix the flour, cinnamon powder/spice mix powder, baking powder, salt and baking soda in a mixing bowl and keep aside (Pic 3).
- Coat the blueberries with dry flour (Pic 2) and keep aside (check notes if using frozen berries).
- In another mixing bowl add the melted butter Pic 4 (make sure its not hot before adding yogurt).
- Also if using raw cane sugar/turbinado sugar (or lumpy jaggery/ brown sugar) do mix with melted hot butter to dissolve.
- Then add curd (Pic 4, reserve a tbsp), condensed milk (Pic 5) or milk (reserve 2 tbsp), mix all together (Pic 6).
- Now the liquid mixture should be thick do add powdered jaggery (Pic 6) or brown sugar and mix a lump free batter.
- Add the flour mixture in batches to the liquid mixture (Pic 7).
- I use hand whisk mostly for preparing muffins and make a thick batter like shown in Pic 8.
- You may need few teaspoons of reserved milk or curd to bring to right consistency which varies because of the quality of the flour you use.
- Finally add flour coated blue berries (Pic 9) and gently fold in the mixture.
- The blueberry muffin batter looks like shown in Pic 10.
- Add even quantity muffin batter in each muffin holes.
- Top them with already prepared crumble mixture or the topping you desire as shown in Pic 11.
- In preheated oven bake at 400 F / 204 C for 12- 15 minutes or sides turn brown (Pic 12).
- Cool in the wire rack for 10 minutes and remove each muffin gently out from the muffin pan.
- Blueberries – 1 Cup
- Millet Flour – 3/4 Cup (replace with wheat flour)
- Whole Wheat Flour – 1.5 Cups
- Brown Sugar/Raw Cane Sugar – 1/2 Cup
- Condensed Milk – 1/2 Cup OR
- Regular Milk – 4 Tbsp + 1/4 Cup Sugar
- Baking Soda – 3/4 tsp
- Baking Powder – 2.25 tsp
- Salt – 1/2 tsp
- Melted Butter/Oil – 1 Stick 8 Tbsp
- Hung Curd – 3/4 Cup
- Cinnamon Powder – 1 tsp Or Spice Mix Powder
- Use Cornflakes for Topping OR
- Butter – 3 Tbsp
- Sugar – 1/4 Cup
- Wheat Flour – 3 Tbsp
- Cinnamon Powder/ Spice Mix – 1/2tsp
Grease the muffin holes with melted butter/oil and keep aside.
Strain excess whey from homemade yogurt.
Mix the flour, cinnamon powder/spice mix powder, baking powder, salt and baking soda in a mixing bowl and keep aside.
Coat the blueberries with dry flour and keep aside (check notes if using frozen berries).
In another mixing bowl add the melted butter (make sure its not hot before adding yogurt).
Also if using raw cane sugar/turbinado sugar (or lumpy jaggery/ brown sugar) do mix with melted hot butter to dissolve.
Then add curd (reserve a tbsp), condensed milk or milk (reserve 2 tbsp), mix all together.
Now the liquid mixture should be thick do add powdered jaggery or brown sugar and mix a lump free batter.
Add the flour mixture in batches to the liquid mixture.
I use hand whisk mostly for preparing muffins and make a thick batter.
You may need few teaspoons of reserved milk or curd to bring to right consistency which varies because of the quality of the flour you use.
Finally add flour coated blue berries and gently fold in the mixture.
Add even quantity muffin batter in each muffin holes.
Top them with already prepared crumble mixture or the topping you desire.
In preheated oven bake at 400 F for 12- 15 minutes or sides turn brown.
Cool in the wire rack for 10 minutes and remove each muffin gently from the muffin pan.
- If using frozen blueberries do prepare the batter first and then take the berries out from the freezer, immediately coat with flour and fold in the batter (the one shown above in YouTube thumbnail is baked with frozen berries, aren’t they perfect?).
- You can use 2 eggs instead of condensed milk or milk in this recipe (rest of ingredients remain same).