What makes the flavors of these muffins unique?
It is the thandai mix that gives a one of a kind flavors to these muffins. Thandai is a nutty and spicy chilled drink served during Holi, Festival of Colors, or Spring festival. This mix has cashews, almonds, pistachios, along with fennel, black pepper, and cardamoms. The spice combination gives the unique flavors. Here is the link to make this unique mix that just takes a few minutes of your time.
Let’s see the ingredients to make these muffins:
Whole wheat flour - Whole wheat gives wholesome nutrition. I prefer to use as much as whole grains as possible. All purpose flour can also be used.
Thandai mix - the star of the recipe giving immense and unique flavor. Look for the recipe here.
Milk powder - Non fat dry milk powder is used for this recipe.
Baking powder and baking soda - Leavening agents used in the recipe.
Flax seed powder - this recipe is eggless and flax seed powder is the egg substitute used.
Milk- the liquid content that also adds flavors, just like in traditional Thandai recipe.
Milk Powder - enhances the flavors
Salt - balances the flavors.
Brown sugar - I have used organic brown sugar as the sweetener. Sugar can also be used instead,
Oil - Neutral oil can be used in this recipe.
Vanilla - flavor enhancer.
White chocolate chips - these make it even more delicious.
How long does it take to make these muffins?
Muffins are quick recipes and once you have the ingredients ready, just takes a couple of minutes to whip up the batter. Baking takes about 16 minutes. In total, in about delicious muffins are ready in under 30 minutes
About the group……
Milk powder - 1/3 cup
Thandai powder - 1/3 cup (RECIPE HERE)
Milk - 3/4 cup
Flaxseed powder - 2 tbsp
Oil - 1/3 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Brown sugar - 3/4 cup
White chocolate chips - 1/2 cup
Salt - 1/8 tsp
Vanilla - 1 tsp
Preheat the oven to 350 degrees F.
Mix the flaxseed powder in milk and set aside to gel.
In a bowl, add the whole wheat flour, salt, baking powder, baking soda, nonfat dry milk powder, and Thandai mix. Mix and set aside.
To another bowl, add the oil, flaxseed mixture, brown sugar, vanilla.
Pour this on to the dry ingredients. Mix quickly.
Fold in the white chocolate chips.
Scoop into lined muffin tray
Bake for 16 minutes or until an inserted toothpick comes out clean.
Cool for 15 minutes. Serve at room temperature or warm.
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