Sweetened by dates puree and filled with nuts in very bite, these can be had by almost all people including people on diet and also diabetics can have a small bite to quench their desire to have sweet. Diabetics can avoid using choco chips though, and can instead add some seeds or nuts. So let’s how I made them.
Yield / Serves
3/4 cups wheat flour
1/4 cup oats + almond flour mix
2 tablespoons dark or any cocoa powder
1/2 cup butter milk (1/4 curd + 1/4 milk)
1/2 cup dates puree (15-20 deseeded dates)
1/2 cup mixed broken nuts
1/4 cup choco chips
1 tablespoon milk powder
3 tablespoons melted ghee / butter / oil
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
Pinch of salt
Preheat oven to 180C.
Soak deseeded dates in hot for 20-30 minutes, then grind it to smooth paste.
Sift all the dry ingredients together(Wheat flour, cocoa powder, Baking soda, baking powder, milk powder and salt). Please do not skip this step. I sifted 6 times.
Mix oats and almond flour in the flour mixture and whisk together.
In a bowl mix buttermilk, sugar, ghee, dates puree and vanilla and mix with a whisk nicely till everything is well incorporated.
Once you add the dry ingredients you should not mix the batter for long, overbeating is one of the reason why the cake fluffs up well in oven and sinks when cooled.
Mix some of the nuts and choco chips leaving some for sprinkling on top.
Pour in lined or greased muffin cups. Pour 3/4 full.
Sprinkle nuts and choco chips.
Bake for 15-20 minutes or until toothpick inserted comes out clean. This recipe makes around 10 cupcakes.
Enjoy with tea or coffee. Best for tiffin snack for kids.
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