Eggless Sweet Potato Wheat Muffins
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Muffins can be a very interesting way to sneak in different vegetables in your kids diet as being todays super busy moms, including different vegetables in kids lunch boxes is always a challenge.
Made with wheat flour, butter milk, home made white butter, jaggery powder and steamed sweet potato puree, keeping in mind all the ingredients are healthy and are readily available in your pantry.
Me and kids loved the subtle, mildly sweet and very different flavour of these muffins.
And also i can make this the night before and utilize these tomorrow for kids lunch boxes ðŸ˜ðŸ˜
Read notes for useful tips; while baking these muffins
Also go through notes for; alternative recipe to make muffins using eggs
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Ingredients
- 2 1/2 wheat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup butter
- 1 cup butter milk
- Pinch of salt
- Pinch of nutmeg powder
- 1 teaspoon cardamom powder
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 3/4 cup pureed sweet potato
- 3/4 cup jaggery powder
- Few tablespoons milk or water for pureeing
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Instructions
- Wash sweet potato several times, peel and chop. I steam cooked it for 10 minutes, till they became mushy.
- Then I put it in mixer jar and added some milk and made a puree. You can also add water instead of milk.
- Sift dry ingredients for 5-6 times; flour, Salt, spices, baking powder and soda.
- In a mixing bowl add the wet ingredients and whisk together till well combined; puree, butter milk, butter(melted, soft), jaggery powder. I used my food processor to do so cause I prepared butter ou cream today in this.
- Jagerry and puree mixed well with other wet ingrdients in the blender. Preheat oven on 180C-200C for atleast 10 minutes. (mine is a 52 ltr oven, i do my maximum baking in 200C)
- Add sifted dry ingredients in 2-3 portions. Mix and pour in lined cupcake tins.
- Tap the tin to level the batter and to remove any air bubbles.
- Bake on 180C-200C for 15-25 minutes. Till toothpick inserted come out clean. This recipe gave me 24 meduim sized muffins.
Notes
Sifting flour is essential do not skip the step.
Temperature and preheating of oven is of utmost important, specially on eggless baking recipes.
Use room temperature ingredients while making cakes.
Do not over mix the batter.
Do not open the oven several times. This may be the reason for the cake to sink after baking.
Always Use fresh leaveners, like old soda and baking powder will give bad result
Can add 2 eggs in the same recipe; omit baking soda and reduce butter milk to 3/4 cup instead of one cup.
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