Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.

It makes a nice treat for people on diet, kids like the soft texture and mild sweetness in it. It feels light and healthy but still very satisfying. It brings a nice healthy change to regular cake routine. This is usually made for breakfast or as a tea time snack. 

[feast_advanced_jump_to]

About Quinoa Muffins

Quinoa Muffins is a simple baked treat made with cooked quinoa and whole wheat flour. Instead of using only flour, quinoa is added for nutrition and texture. This makes the muffin more wholesome and nutritious. It is soft inside and has a nice tender crumb.

The texture depends on how well you mix the batter. If mixed until smooth and lump free, the muffins come out soft and fluffy. The quinoa gives a mild nutty flavour which blends well with wheat flour. Brown sugar add a slight caramel taste enhances the overall flavour nicely.

There are small variations you can try with this recipe, add chocolate chips for more richness. Few even add nuts or tutti frutti for extra texture. You can serve it plain or pair with a cup of tea or milk. It is a flexible recipe which you can adjust based on your preference and what you have at home.

I usually make this when I want a quick healthy treat for the family. Instead of making same cake again, this is like different idea to try.

Similar Recipes

• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa
• Quinoa Idli
• Quinoa Kheer Recipe

Quinoa Muffins Ingredients

• Wheat Flour - I added whole wheat flour as it gives a wholesome, nutty taste. You can use all-purpose flour if you prefer.
• Cooked Quinoa - I added quinoa for nutrition and texture. It gives the muffins a light, fluffy crumb and make them more filling.
• Brown Sugar - I used brown sugar for sweetness and caramel flavour. You can use white sugar or cane sugar if you prefer.
• Curd - I used curd to keep the muffins moist and tender. It also helps bind the ingredients together nicely.
• Milk - I used milk to adjust the batter consistency. Add little by little until the batter is in pourable consistency.
• Butter - I used butter for richness and flavour. You can use oil if you prefer instead of butter.
• Baking Powder and Baking Soda - I used these for rising and making the muffins fluffy. They help the muffins puff up nicely while baking.
• Vanilla Essence - I added this for flavour. It gives a light sweet aroma which pairs nicely with quinoa.

How to make Quinoa Muffins Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water.After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.

5.Mix well and set aside.In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.

6.Add curd and butter to it.

7.Whisk well, add vanilla essence and cinnamon powder to it.

8.Now add this  mixture to flour mixture. Mix well.

9.Add milk and mix well to get a smooth lumpfree batter. Line muffin liners in muffin pan.

10.Scoop out the batter and fill in the liners till ¾th. Bake in preheated oven at 180 deg C for 15-20 minutes. Check the doneness by inserting a toothpick in the center and the top should be golden.If the toothpick inserted inside comes out clean, then its done if its sticky then bake fore few more minutes.

Cool down then store in airtight container.

Expert Tips

• Cooking - I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
• Fluff After Cooking - I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
• Mix Batter Smooth - I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
• Correct Consistency - The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
• Bake Until Golden - I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.

Serving and Storage

Serve these warm or at room temperature, these muffins taste great on its own or enjoy the muffins with tea or coffee. I like to serve it plain or with some milk. These keeps well in room temperature for 2 days. 

FAQS

1. Can I add chocolate?

Yes, chocolate chips tastes very good in this recipe. Kids usually prefer that.

2. Can I replace jaggery with sugar?

Yes you can use brown sugar or regular sugar, but taste will be little different.

3. Why my muffins turn so hard?

It may happen due to overmixing the batter or overbaking. Mix gently and check bake time.

4. Can I replace butter?

Yes you can just use oil instead of butter. It work just as well and give similar results.

5. How to know when muffins are baked?

You can also check by inserting a toothpick and if it come out clean, they are done.

If you have any more questions about this Quinoa Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Quinoa Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Quinoa Muffins Recipe appeared first on Sharmis Passions.

Vanilla Cupcake is a spongy and tasty cake made with simple ingredients like flour, butter, milk and vanilla essence. It has soft, tender crumb and tastes really good with mild vanilla flavour. This recipe is eggless and its a no fail recipe.

These cupcakes are usually made homemade for occasions or just for tea time. It is very simple to make because you don't need many ingredients and it takes just about 30 minutes. This cake can be made ahead and tastes good for a couple for days.

[feast_advanced_jump_to]

About Vanilla Cupcake

Vanilla Cup Cake is a basic soft sponge like cupcakes without eggs. This is a easy cupcake recipe without eggs and basic ingredients that is available in your pantry. This is special because I tried this using my batch of homemade maida.

I tried few other recipes too but this was the first recipe and it was super hit. The cupcakes just slipped out of the liner just like that without much efforts. I usually make this cupcake for tea time. My family just love this cupcake. It has rich vanilla flavour that is mild and comforting. 

Vanilla Cup Cake is made without eggs and with basic ingredients that is available in your pantry. These cupcakes are great for frosting, makes a perfect snack for tea time too. It has a spongy soft texture, kids will love it for sure. 

The cake is made by mixing butter and sugar together until creamy, then add milk and flour alternately. This method ensures that the batter comes out smooth and even. Also the batter rises in the oven evenly and makes the cake light and fluffy. 

You can just make a few variations to this recipe, you can add cocoa powder for the chocolate version, also a bit more vanilla for stronger flavour. You can also use whole wheat flour instead. The recipe is quite flexible and you can adjust things as per what you have.

Similar Recipes

• Eggless Chocolate Cupcakes Recipe
• Tutti Frutti Cupcakes
• Bournvita Cupcakes Recipe
• Red Velvet Cupcakes Recipe
• Red Velvet Cupcakes with Cream Cheese Frosting

Vanilla Cupcake Ingredients

• Flour - I use plain flour as base for cupcake and it gives light spongy texture. You can replace it with whole wheat flour if you prefer.
• Baking Powder - Added baking powder to help cupcake rise and become fluffy. It makes it light and airy.
• Sugar - I have used sugar for sweetness and it also helps keep cupcake moist. You can reduce if you prefer less sweet.
• Butter - Used butter for richness and flavour. When you cream it with sugar, it traps air bubble that make cupcake fluffy.
• Milk - Added milk to make batter moist and smooth. It helps flour absorb liquid properly so the crumb stays tender.
• Vinegar - I use vinegar as it reacts with baking powder to help cupcake rise. It also balance sweetness.
• Vanilla Essence - I used vanilla essence for flavour and aroma. It give that nice mild vanilla taste that come through in every bite.

How to make Vanilla Cup Cake Step by Step

1.In a mixing bowl - Measure flour, add baking powder. Whisk well for even mixing.

2.In another mixing bowl - add milk, vinegar. Mix it well.

3.In another mixing bowl - add butter and sugar. Using a hand mixer, whisk well until creamy.

4.Add vanilla essence, whisk again.

5.Now alternatively add little flour then milk. Alternate and add.

6.Add then whisk alternatively.

7.The batter will be smooth and creamy. Using a icecream scooper scoop out the batter.

8.Add it to the muffin liners till ¾th. Bake in preheated oven at 180 deg C for 20 minutes. Cool down and then store.

Serve warm, total bliss!

Expert Tips

• Creaming - I always make sure butter and sugar are creamed together until light and fluffy. 
• Alternate mixing - I add flour and milk alternately, start with flour then milk then flour. This keeps the batter smooth and prevents lumpy texture.
• Don't overmix - Once you add flour, I just mix until combined. Overmixing can make cupcake tough and dense.
• Fill muffin liner - I usually fill liner till three quarter full. If you fill too much, batter overflows and if too little, cupcakes come out small.
• Check doneness - I use a toothpick and insert in the middle. If it comes out clean its done or keep for a minute or two or util the toothpick comes out clean.
• Cool properly - I let the cupcake cool in pan for 5 minutes then remove. Let them cool on rack before storing so they don't get soggy.

Serving and Storage

Serve this as evening snack with tea or as dessert after meal once it completely cools down. These cupcake stay good in a container at room temperature for about 3 days. If you keep in fridge, they last a little longer but the texture can become a little dry.

FAQS

1.Can I use oil instead of butter?

Yes you can use oil but butter gives better flavour, also use refined noi flavoured oil.

2.Can I add cocoa powder?

Yes you can add cocoa powder, replace 2-3 tablespoon flour with cocoa powder and adjust little milk if needed.

3.Why is my cupcake dry?

This can happen if you overbake or if you open the oven door too many times while baking. 

4.How can I make cupcake less sweet?

You can reduce sugar to half or three quarter depending on how sweet you like. Adjust as per your preference.

5.Can I store cupcake in fridge?

Yes you can store in airtight container in fridge for 5-6 day. Just take out 30 minute before eating so it come to room temperature and taste better.

If you have any more questions about this Vanilla Cup Cakes do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vanilla Cup Cakes? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Vanilla Cup Cake Recipe appeared first on Sharmis Passions.

Ragi Cake or Finger Millet Cake is a healthy cake made with ragi flour, wheat flour, jaggery, milk, curd and oil. This Ragi Cake is eggless and makes a quick healthy snack for kids. It comes out moist, soft and tastes just like chocolate cake. Kids will love it for sure, do try this healthy and delicious cake!

Ragi Cake is one of the easiest and quickest cake recipes that even beginners can try. This cake recipe comes out fluffy, soft and delicious, with the addition of cocoa powder this cake is no less than a chocolate cake.

[feast_advanced_jump_to]

About Ragi Cake

Ragi Cake is made using wheat flour, finger millet flour, jaggery, milk, curd, oil and raising agents. Ragi cake is gluten free, moist, delicious and an healthy option to include in your regular menu.

Ragi or Finger millet is one of the popular grains easily available throughout India. Ragi is one of the first grains introduced to babies as it is easily digestible for little tummies and promotes weight gain too.

This Ragi cake has no refined or fancy ingredients just the goodness of ragi and wheat flour with jaggery. If you are planning to make this cake for toddlers you can replace oil with melted butter, I have tried this and it works great.

I was planning to make a cake using ragi flour and this recipe was a hit when I made it first time itself. So have been making this cake often as kids love it and they don't even know there is ragi flour in it. The little one says 'amma make this cake often, I just love it'. My kids are so fond of homemade bakes and this cake is one of their favourites.

Ragi Cake Video

I intended to make a healthy snack cake so did not add any frosting on top as the cakes tastes delicious on its own. This cake is very soft due to the addition of curd and oil.

This Ragi cake recipe is eggless still turns out super soft and delicious. Kids will not find that ragi flour is included they will enjoy it just like they enjoy chocolate cakes. The addition of little cocoa powder makes this cake so chocolaty.

I used homemade ragi flour and homemade wheat flour for this recipe and the cake turned out super good. It was a big hit at home so started making it often.

Similar Recipes

• Homemade Cake Flour Recipe
• Ragi Dosa Recipe
• Sponge Cake Recipe | Vanilla Sponge Cake
• Ragi Ladoo
• Cake Balls

Ragi Cake Ingredients

• Wheat flour - I used homemade wheat flour, you can use store bought wheat flour too.
• Finger millet flour - I used homemade sprouted ragi or finger millet flour. You can use store bought flour too.
• Jaggery - Organic powdered jaggery is used. Make sure to use jaggery powder without any impurities. You can replace it with cane sugar too.
• Milk - Use boiled cooled milk. I would not suggest using raw milk for this.
• Curd, Oil - Curd and oil adds moistness and softness to the cake.
• Leavening agent - I have used baking powder and baking soda for this cake.
• Vanilla extract - Vanilla extract is added for flavour.
• Cocoa powder - Cocoa powder is used to make the cake chocolate flavoured.

How to make Ragi Cake Step by Step

1.Prepare a 6.5 inches X 4.5 inches cake tin by placing a parchment paper and brushing it with oil. Set it aside.

2.Place a sieve over a mixing bowl. To a sieve add ½ cup wheat flour, ½ cup finger millet flour, 2 tablespoon cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.

3.Sieve it well and discard the remains.

4.Give a quick mix and set it aside.

5.To another mixing bowl add ¼ cup oil along with ½ cup jaggery powder.

6.Whisk it well.

7.Add ¼ cup thick curd.

8.Whisk it well until creamy.

9.Now add in the sieved flour mix.

10.Start mixing, halfway through add ¾ cup milk and ½ teaspoon vanilla extract.

11.Whisk to a make a batter.

12.The batter should be thick and flowing like this.

13.Transfer the batter to the cake tin, tap twice to remove air bubbles if any.

14.Bake in pre-heated oven at 180 deg C for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with cake crumbs.

15.Once done leave the cake in the tin for 10 minutes then scrape the sides and invert to de-mold. Cool down the cake completely then cut into squares.

16.Soft tasty ragi cake is ready!

Store in a clean dry container.

Expert Tips

• Do not over bake - Do not over bake the cake as the cake may become dry and hard.
• Batter - Batter will be a little runny, do not worry, it will good after baking.
• Adding nuts - Chopped nuts or chocolate chips or grated chocolate can be added.
• Replacement - You can replace melted butter with oil.
• Frosting idea - You can make a simple frosting with sugar and coco powder. Spread the frosting over the cake once it cools down.
• Slicing the cake - Always cool down the cake completely before slicing.

Serving & Storage

Ragi Cake can be served as such as it tastes great on its own. But if you prefer you can drizzle homemade chocolate frosting or chocolate sauce and serve it. This cake keeps well in room temperature for 1 day and 2 to 3 days in fridge.

FAQS

1.Can I use ragi flour fully?

Yes you can try but your cake may come out a bit dense in nature. Though I have not tried with ragi flour fully.

2.Why is my cake dry?

Over baking can make the cake dry. Sometimes if wet ingredients are not sufficient for the flour ratio then the cake might become dry and brittle so be careful in the measurements.

3.How can I know if my cake is perfectly baked?

Start checking after 25 minutes itself. Check by inserting a tooth pick in the center, it comes out clean or with cake crumbs then cake is done else bake for few more minutes and check again.

If you have any more questions about this Ragi Cake Recipe  do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Ragi Cake Recipe (Eggless Finger millet cake) appeared first on Sharmis Passions.