Pomegranate Jagerry Muffins
1 hour
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About Pomegranate Jagerry Muffins
Pomegranate Jaggery Muffins offer a delightful twist on traditional muffins, blending the natural sweetness of pomegranate juice with wholesome whole wheat flour and earthy jaggery. This versatile recipe invites you to swap in any fresh or store-bought fruit juice, or experiment with various flours to suit your taste and pantry.
Not only are these muffins irresistibly yummy, but the use of jaggery imparts a uniquely Indian, sweet aftertaste that lingers pleasantly and leaves you craving more. Packed with nutrients, these treats are a wholesome way to satisfy your family's sweet tooth, especially for kids who will love their soft texture and rich flavor.
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Recipe Time & More
Cook1 hour
Total1 hour
Ingredients
- 2 cup Pomegranate Juice
- 2 cup Whole Wheat Flour whole
- 3/4 cup Jaggery
- 1 tsp Vanilla Essence
- 1 tsp Salt or as per taste
- 1 tbsp Corn Flour
- 4 tsp Butter
- 2 tsp Oil
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- Decorate stencil
- Icing Sugar or sprinkling for sprinkling
Instructions
- Melt jaggery and butter in a small pan. Keep aside to cool.
- Juice the pomegranate seeds. It should be 2 cups. I used 4 pomegranates for this.
- Mix juice + jaggery + oil + vanilla extraextract.
- Sieve the dry ingredients 4-5 times. Flour+ bp+ bs+ corn flour + salt.
- Add dry to wet ingredients in potions.
- Pour in greased pan and bake for 35-40 min in a preheated oven on 180C.
- Take less jaggery if you like less sweet.
Recipe Notes
Can be replaced with any other juice.
Do not over beat the batter.
Can add two eggs minus 1 tsp baking soda for extra sponge
Additional Tips
- For extra bursts of flavor and texture, fold in a handful of pomegranate arils into the batter just before baking—this adds a juicy pop to each bite and enhances visual appeal.
- If you want a vegan version, replace butter with an equal amount of coconut oil or any neutral vegetable oil, and use plant-based milk as needed to adjust the batter's consistency.
- To deepen the jaggery’s caramel notes, gently warm it with a splash of pomegranate juice until just melted before adding to your wet ingredients—this creates a smoother mix and intensifies flavor.
- Store cooled muffins in an airtight container lined with a paper towel to absorb excess moisture and keep them fresh and soft for up to three days; these also freeze well for up to a month.
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Recipe Nutrition
Calories: 459kcalCarbohydrates: 93gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 570mgFiber: 2gSugar: 45g
Pv Iyer
Articles: 60
3 Comments
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Absolutely delicious! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
I’m excited to try this recipe!