VEGAN Whole-wheat Jaggery Orange Muffins

Vegan muffins made with wheat flour, jaggery and orange juice. I tried this muffins for first time and to my surprise the muffin was so moist and soft. You should try this recipe and see the result.

Whole-wheat cakes and muffins were always my dream though have tried quite a few times but have failed miserably. But when I saw the recipe, it tempted me so much seeing the texture so baked it the next day itself and believe me it was so good that my son loved it. Even hubby who always complains about my whole-wheat trails gave a thumbs up to this.

I am sure this is going to be my keeper recipe for whole-wheat bakes with no doubt I can say this is one of my best bakes, so for especially with whole-wheat flour. The muffins were not dense as it always happens with whole-wheat bakes , so with less oil and no fatty ingredients. I was awed by the outcome of these muffins, any one could easily fall for these healthy muffins.

Ingredients 

Whole-wheat flour............ 1cup

Orange juice........1/2 + 1/8 cup

Jaggery powder..........1/2 cup tightly packed

Olive oil........1/4 cup

Baking powder.....1/2 tsp

Baking soda .....1/2 tsp

Few drops of orange color (optional)

Vanilla essence...........1/2 tsp

Orange zest........1 tsp

Method

In a bowl add orange juice , jaggery powder and whisk well until it dissolves completely.

Then add oil and vanilla essence whisk it well.

Now add baking powder and baking soda to it and mix.here you can see bubbles.

Now it’s time to add flour, sieve the flour and whisk well. So that there are no lumps, it should be a creamy batter. Here I have added orange food color it’s a option and orange zest.

The batter will be little runny. Line muffin liners in muffin pan and keep it ready. Preheat oven at 180 degree Celsius for 10 mins.

I used orange juice to get desired consistency of the batter. It depends on the variety of whole-wheat flour. You need to note that the batter should be flowing and little runny so adjust accordingly.

You can even replace half and half of wheat  flour  and all purpose flour.

I used my ice cream scooper to scoop out the batter to get even sized the batter and pour till 3/4th of the mould.

Bake in preheated oven for 20mins or until a toothpick inserted in the center of the muffin comes out clean. Take the muffin and cool down.

The rises well so don’t fill more than 3/4th else it will overflow while baking.

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