healthy muffins
Cakes and cupcakes Desserts Snacks

Whole Wheat Nutty Muffins

My never ending quest for turning all unhealthy food into healthy ones without compromising on taste factor is endless..

img_8588

This time I’m sharing whole wheat muffins, with a lot of candied nuts & milkmaid made from brown sugar.. Yess!! And guess what another successful experiment done.

First experiment that I’ve done here is to prepare homemade condense milk and that too with brown sugar. This condense milk taste amazing slightly denser in color than our usual condense milk but taste even better. 

To prepare condense milk just put milk to boil along with brown sugar. Ratio of milk and sugar is 2:1. Bring this to boil and keep stirring. Do not turn off the flame until you achieve consistency slightly liquidy than milkmaid. Switch off the flame. Add a pinch of baking soda and stir well. Let it cool, and your milkmaid is ready 🙂 Your milkmaid will thicken once it cool down.

edited

Enjoy this with maple syrup or any other glaze of your choice. You’ll find this equally perfect with a cup of coffee as well. 

There’s much love in every single bite <3

Ingredients Required:-

  1. ¾ cup – whole wheat flour
  2. ½ cup – all purpose flour (maida)
  3. 1/3 cup – butter
  4. 1/3 cup – milk
  5. 1 tbsp – powdered sugar
  6. ½ tin – milkmaid (200 gm)
  7. ½ tsp – baking soda
  8. 1 tsp – baking powder
  9. tsp vanilla essence 
  10. ½ cup dry fruits (almonds, walnuts, blueberry, cranberry, raisins or any of your flavor)

How to prepare :-

  1. Preheat oven at 150ºC for 10 minutes.
  2. Grease and dust muffins tray with oil and maida.
  3. Sieve all purpose flour, whole wheat flour, baking powder and baking soda 3-4 times.
  4. In another bowl beat milkmaid, sugar & butter by adding milk slowly.
  5. Add vanilla essence. Add whole wheat flour and all purpose flour mixture spoon by spoon and mix well.                                                                  
  6. Roll dry fruits in 1 tbsp all purpose flour & mix in muffin batter. Reserve 1 tbsp fruit for top. Pour batter to tin & top with fruits.                               
  7. Bake for 35- 40 minutes at 150°C. 

Cool & Serve 🙂 Bon Appetit!!

snapseed

 

9 Comments

  1. I’m normally not a big fan of nuts in baked goods, but these muffins look great!

    1. They were! 🙂

  2. ivana11sk says:

    they look amazing!

  3. Looks really yummy, I love muffins! Thanks for sharing ♥️ ♥️ By any chance you are interested on doing collaborations, you can check out the collaborations portal of Phlanx.com and connect with amazing brands!

    Xoxo,
    Tiffany

  4. Lovely reading the post. It looks an interesting muffin recipe to make.

  5. I love your blog, it has nice content, Thank you!

  6. I love your food blog design and your content. I am a tired Mom and love cooking and baking on weekends when time allows me to make muffins.

    1. forkfulofhappiness says:

      oh. same, I too love baking on weekends, especially in winters <3 I'm still looking for a perfect recipe to bake eggless muffins. If you have one, then plz share

Leave a Reply

Your email address will not be published. Required fields are marked *