Ragi Chocolate Muffin ( Finger Millet)

As many of you know, I just love Ragi. It is highly nutritious and low calorie. I love the simple ragi congee for breakfast. Its most satisfying and guilt free food that I enjoy.

In my quest to make satisfying, filling but healthy snack that will not perish or spoil easily, I decided to try out Ragi Muffins. Expecting nothing much, I was in for a big surprise. It actually looked like a muffin and tasted good too. Ofcourse as a friend said it did taste "healthy". Well, one can always eat it with cream, sweetened youghurt or even add a dollop of jam on it.

My version as usual is healthy, but there are tips at the end to making it rich and less "healthy"

                                   

Ingredients:

(makes 12 medium sized muffins)

Dry Ingredients:

3 cups ragi powder

1 tsp baking powder
1/2 tsp baking soda

pinch of salt
Sugar 1/2 cup
4 tbs coco powder
Chocolate Chips to taste

Wet Ingredients :

2 eggs ( beaten lightly)

1 cup milk/soya milk/almond milk ( add later)

1/2 cup butter or oil

Method:

1) Mix all the dry ingredients

2) Beat up the eggs lightly. Mix the beaten eggs and butter/oil. Add half the milk to this.

3) Now mix the wet and dry ingredients together. Now adjust the remaining  milk to give  a slightly moist dough. Use whatever milk you are comfortable with. I use Soya Milk.

                                         

4) You can now add chocolate chips, nuts, raisins etc and mix.

                                  

5) Oil a muffin tray with 12 cups or insert paper muffin cups into each of these holders. Equally divide the dough into these 12 holders for medium sized muffins

                                         

                                      

6) Pre heat oven to 350°F  or 220°C

7) Bake at this temperature for 13 - 15 minutes till golden brown. Place the muffin tray at the middle of the oven.

8) Insert a stick into the muffin and ensure that it comes out clean. 

9) Remove the muffins and cool on a cooling rack.

10) Best when served fresh. Store in an airtight container for 2 - 3 days. Will stay longer in the fridge.

Optional Additions:

a. Can use 1 mashed banana in the above recipe.

b. For a richer muffin, increase the butter to 1 cup.

c. Since the baking duration is small, adjust the temperature based on your oven. Keep a watch over the muffins the first time.

Nutrition:

High in Calcium and iron.

Dietary Considerations of the Basic Recipe:

Gluten Free

Nut Free ( if you don't add nuts)

Lactose Free (replace milk with alternatives)

Low oil Usage