Sweet Potato Whole Wheat Muffins
Healthy muffins for breakfast with the goodness of sweet potatoes and whole wheat flour. Makes 12 standard muffins
Dry ingredients
1 cup whole wheat flour
1/2 cup brown sugar
1/2 tsp cinnamon powder
1 tsp baking powder
1/2 tsp baking soda
1/4 salt
Wet ingredients
1 large egg, at room temperature. For egg free version, add 1/4 cup of plain yogurt
2 tbsp oil. Melted cooled butter works too.
1 cup sweet potato puree. (Boil the sweet potato and puree in the blender with a tbsp of milk. At room temperature.)
3/4 cup whole milk, at room temperature.
Method
1. Preheat oven at 190° C for 12 minutes. Prepare muffin pan with liners or grease the pan to pour batter directly into the pan cavities. It works either way.
2. Mix dry ingredients in a large bowl. Stir well using a balloon whisk.
3. Mix wet ingredients in a medium bowl.
4. Stir in the wet ingredients into the dry ingredients. Make sure there are no lumps. Do not overmix . Else you’ll have a dense muffins.
5. Fill the liners 2/3 and stick the pan on to the middle rack of the oven.
6. Bake for 15 - 18 minutes or until tooth pick inserted in the centre of the muffin comes out clean.
7. Cool in the pan for 5 minutes. Then remove muffins and transfer to a cooling rack.
(Keeps well at room temperature for three days. Stored in an air tight container and refrigerated for five days. Warm in the microwave for a minute and serve.)
Paneer Barf i
Quick and easy milk fudge or paneer barfi recipe that can be whipped in minutes this festive season. It’s mildly sweetened with condensed milk and scented with cardamom. Yields - 6 medium barfis
Ingredients
Sweetened condensed milk, 300 ml
Paneer, finely grated and packed tightly,
1 cup ghee,
2 tbsps green cardamom powder,
1/2 teaspoon rose water (food grade), 1/2 tsp
Pistachios (for garnish), shelled and chopped coarsely, 1 tbsp
Method
1. Heat ghee in a wide thick bottom pan. Pour condensed milk and warm on medium heat for three minutes. Do not let it boil.
2. Stir in grated paneer and mix well. The mixture will be thin. Keep stirring continuously and cook on low heat for 12- 15 minutes approximately.
3. Mixture will thicken when ghee separates. Add cardamom powder and mix well.
4. Let it cool. Knead the mixture till it’s smooth in texture. Add rose water.
5. Grease a square plate or pan with little ghee. Spread the mixture on the greased plate. Flatten the top evenly with a spoon.
6. Garnish top with pistachios. Let barfi set at room temperature for two hours or refrigerator for 20 minutes.
7. Unmould from plate and cut as squares. Serve on a platter. Enjoy!
