Sprouted Ragi Chocolate Muffins

Let the kids enjoy a healthy and delicious breakfast with this super nutritious Sprouted Yeast Chocolate Muffins, sweetened with jaggery, not sugar!

Chocolate lovers know true happiness to experience the beautiful chocolate flavor - in any form! And when it comes to children, it seems that unless they smear their faces and hands with chocolate, their care is incomplete. There is no shortage of chocolate-flavored snacks today - unfortunately, not everything is good for health. Most of them are high in sugar and packed with empty calories.

So we do what every mother will do - find healthier choices! And today, this option comes for you in the form of some delicious yeast chocolate muffins. Sweetened with organic jaggery, this muffin is made using wheat flour, malt yeast powder, and Choco date palm powder. Eggless and free of butter, this is the perfect treat for all chocolate lovers!

INGREDIENTS

• 3/4 cup whole wheat flour
• 3/4 cup growing My Little Moppet malt yeast powder
• 3/4 cup of My Little Moppet organic jaggery
• 1/4 cup of oil
• 2 tablespoons of My Little Moppet's Choco smoothie powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon of orange peel
• 1 tablespoon of lemon juice
• 3/4 cup cold water

INSTRUCTIONS

1. Preheat the oven to 180 degrees Celsius for 5 minutes. Cover the muffin tray with a liner.
2. Sift all the flour, malt-grown yeast powder, date Choco smoothie powder, salt, and baking powder together in a bowl. Store these dry ingredients until used.
3. Next in another stirring bowl, take the jaggery powder. Add water and lemon juice to it. Stir until all of the jaggeries is dissolved in liquid. If there are particles or impurities that do not dissolve in the solution, filter it. Next, add the oil to it and give the mixture quickly.
4. Now add the liquid ingredients to the dry ingredients bowl. Mix well using a spatula to the lump-free dough. Don't mix too much.
5. Finally, add the orange peel and stir quickly.
6. Spoon the mixture into each muffin liner up to ¾ of its capacity.
7. Tap the muffin tray 2-3 times to remove trapped air bubbles.
8. Transfer to a preheated oven and bake for 25 minutes at 180 degrees Celsius.
9. Insert a toothpick in the middle of the muffin to check for maturity. If it comes out clean, the muffin is finished. If it's sticky, roast again for 2-3 minutes.
10. Let the muffins cool on a wire rack.
11. Serve delicious muffins for your loved ones. Store the remainder in an airtight container. Muffins remain good at room temperature in airtight containers for 2-3 days.
12. Recipe notes:
13. To remove the orange peel, scrape the outside of the orange peel with a peeler, being careful not to scrape the bitter white part off.
14. Monitor the watch after 20 minutes because the temperature varies from oven to oven.

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