Jaggery Coconut Muffins

These Jaggery Coconut Muffins are amazingly moist, small treat cakes. They make a great companion with tea and coffee. As the name says, there is jaggery used as a sweetener instead of refined sugar. The way organic jaggery powder mingles with the ingredients and gives a caramelised flavour to the muffins is too good. Together jaggery and coconut in the muffins bring out more of a comfort food sense in me. It’s like a classic flavour play. And of course, is a healthier way to clam the sugar cravings.

I just finished the whole muffin with my tea. Ideally, I should have had half the muffin, but its too yum, Netflix and a nice hot cup of tea are also to be blamed for my indulgence.

I have used Truefarms organic jaggery powder in this recipe. Truefarm Foods Organic Jaggery Powder, 500g Baking with jaggery adds in a very subtle caramelised flavour to the baked goods. And we can’t overlook the health benefits of jaggery. I remember how my grandfather used to eat a piece of jaggery after a meal during winter in the North. Jaggery is loaded with antioxidants, minerals like zinc and selenium. It helps boost the resistance against infection, hence builds a strong immunity for the body.

It makes a great replacer for refined sugar but has to be taken in moderation. There is no doubt that jaggery has a better nutritional profile, it’s better as compared to sugar, but still is high in calories. So I say, enjoy in moderation.

These muffins are super easy to bake at home. Few points before we start with the recipe:

1. Make sure you pre-heat the oven and its important to line the cupcake tray cavities with paper cups.

2. Keep the butter and eggs at room temperature, for a better and quick bake.

3. I suggest beating egg whites separately and folding it into the prepared batter in the last. The egg whites have to be beaten until semi-stiff peaks.

Jaggery Coconut Muffins — Jaggery Coconut Muffin Batter

DSC 3521 1 — Ready to bake Jaggery Coconut Muffins

4. I have also added some unsweetened dried shredded coconut, along with the flour to the recipe.

5. Adding dry fruits (almonds, cashews, pistachios) are optional. But they add a lot to the texture and flavour of muffins.

6. I have also sprinkled some chopped nuts and shredded coconut over the top of the muffins, before baking.

7. Overall it’s a very simple recipe if you have any doubts please feel free to write me.

Ingredients

1 cup Organic jaggery powder
Truefarm Foods Organic Jaggery Powder, 500g

100gm of butter (room temperature)

2 eggs (room temperature)

1 cup of all purpose flour

1/2 cup of dried shredded coconut

1 teaspoon of baking powder

1/8th cup of milk

A pinch of salt

1/4th cup of chopped nuts

Method

Preheat the oven at 180*C and prepare a cupcake tray, lined with paper cups and set aside.

Separate the eggs and beat the egg white in a clean bowl using an electric whisk. Set aside.

In a bowl beat the butter and organic jaggery powder using an electric hand whisk. Beat till creamy. Add in the egg yolks and beat well.

Sift the flour, salt and baking powder over the jaggery mix and use a rubber spatula to mix all. Add in the milk and dried shredded coconut (keeping some aside to sprinkle on the top). Mix the batter well.

Add in the beaten egg white and fold it carefully. Be sure not to overmix. Add in the chopped nuts (keeping some aside to sprinkle on the top).

Scoop the batter in the prepared cupcake tray and sprinkle some nuts and coconut over the top. Bake for 20 -25 minutes at 180* C

Insert a toothpick in the centre of a muffin after the baking time is over, and check on the doneness. If the toothpick comes out clean the muffins are baked.

Let them cool on a wire rack and enjoy with tea and coffee.