Date Walnut Muffins/ Sugar Free Muffins

Date walnut muffins with whole wheat flour,oats, almond and cottage cheese or paneer.
One more date recipe. Its sugar free, butter free and without refined flour. So perfect for diet conscious people and weight watchers.

You may like some more sugar free date cakes and cupcakes here

1. Sugar free carrot cake

2. Sugar free fruit cake

3. Diet cake

This post is going to be a part of a Facebook group Recipe swap challenge.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented Poonam Bachhav who blog at Annapurna. Check out her space for delicious recipes. I have selected this recipe from her space.

I have added cottage cheese and almond in the muffins. Here is the recipe of delicious, healthy and guilt free muffins.

Recipe

Whole wheat flour – 1 cup + 1 tablespoon

Oats powder – 1/4 cup

Almond – 1/4 cup

Cottage cheese or paneer – 1/2 cup, crumbled

Date – 40 – 45 pitted

Walnut – 1/2 cup, chopped + to sprinkle

Oil – 1/2 cup

Milk – 1&1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 teaspoon

Method

1. Preheat the oven at 180° for 15 minutes.

2. Line or grease the muffins or cupcake mould with oil or butter.

3. Add 1 tablespoon flour with chopped walnuts. Mix well to avoid sinking at the bottom. Keep aside.

4. Grind the almond into fine powder.

5. Soak the pitted dates in hot milk for 2 hours.

6. After 2 hours blend the dates into smooth paste. Use the milk of soaked dates for easy blending.

7. Add crumbled cottage cheese or paneer in the blender with date paste. Blend again to make smooth.

8. Sieve whole wheat flour, oats powder, baking powder and baking soda. Mix ground almond with the flour.

9. In a large bowl mix date and cottage cheese mixture and oil. Whisk well.

10. Now add the dry ingredients and mix well. Don’t over beat.

11. Fold in chopped walnuts in the batter.

12. Pour the batter into lined or greased muffin moulds. Fill up to 3/4 .

13. Tap the moulds gently to release the air bubbles and sprinkle finely chopped walnuts over all the muffins.

14. Bake in preheated oven at 180° for 20 – 25 minutes or until toothpick comes out clean. Insert a toothpick in the middle of a muffin to check.

15. Let the muffins cool down before serving.
Enjoy the healthy and delicious muffins. Happy baking!

Notes
1. You can use refined flour or any flour instead of whole wheat flour and oats.
2. I like mildly sweet so I have used around 35 – 40 dates. If you like your muffins more sweet add 45 dates.
3. You can add any dry fruits in the batter.
4. Mashed banana or grated apple can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Kewra Flavoured Eggless Sugarless Almond Saffron Pistachio Whole Wheat Flour Muffins 


Kewra flavoured eggless sugarless almond Saffron pistachio muffins.

Yes, presenting a healthy and delicious muffins recipe today. Muffins with whole wheat flour and no sugar no butter at all. A perfect dessert for diet conscious people.

I have used organic jaggery powder in it.

You can get some more muffins recipes here

Watermelon muffins

Fruity muffins

Cheesy savoury muffins 

Eggless orange muffins with chocolate inside

Its a basic recipe. You can make it with refined flour and sugar too. Measurements will be the same. Add tutti fruity, candied cherries or any dry fruits of your choice.
You can omit milk powder if you want. Use mashed cottage cheese or paneer or khoya/mawa or dried milk instead. In that case increase the amount of jaggery powder 1 to 2 spoon. If you don’t have jaggery powder you can use brown sugar or powdered sugar too.

If you don’t like kewra flavour you can use any other flavours like rose, vanilla or add 1/2 teaspoon cardamom or cinnamon powder. Choice is yours.

I have served it with chocolate sauce.

I am sending this post to our 99th #Foodiemonday bloghop #flowerrecipes theme. I have chosen kewra.

Kewra water is an extract distilled from the aromatic flower of the pandanus plants. Its mainly used in South Asian cuisine. This essence is a transparent liquid, similar to rose water. Kewra jal or water can be substitute with kewra essence which is more concentrated.

Recipe 
Wholewheat flour – 1 cup

Almond – 1/4 heaped cup

Organic jaggery powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Flax seed powder – 1 tablespoon

Milk powder – 1/4 cup

Milk – 3/4 cup

Vinegar – 1/2 tablespoon

Oil – 1/4 cup

Pistachio – 1 – 2 tablespoon + to sprinkle

Saffron thread – 1/4 teaspoon

Kewra water  – 1/4 teaspoon

Method 


Preheat the oven at 180° for 10 minutes.

Grease or line the muffins tray or cup cake moulds.

Grind the almonds with skin.

In a bowl mix whole wheat flour, almonds powder, fax seed powder, milk powder, baking powder and soda. Mix well and keep aside.

You can use refined flour or 1/2 flour 1/2 oats powder instead of whole wheat flour. If you don’t want to add milk powder substitute with khoya/mawa or dried milk or mashed cottage cheese or paneer. In that case you have to increase the amount of jaggery powder.

In a large bowl mix jaggery powder, saffron, 1/2 cup milk, vinegar, oil and kewra water. Beat until jaggery powder dissolved completely.

If you want you can use brown sugar or powdered sugar instead of jaggery powder.

Add the dry ingredients. Mix well. Make a lump free batter. Add more milk if require. Batter should be thick but flowing.

Fold in chopped pistachios. You can use chocolate chips, tutti fruity or any dry fruits of your choice.

Fill the moulds 3/4 full.

Bake at 180° for 20 – 25 minutes. Or until the toothpick comes out clean.

Every oven takes different time so check after 20 minutes.

Serve with tea, coffee or a glass of milk.

Drizzle chocolate sauce and enjoy……

I would love to hear from you. If you like the recipe please leave some words in comment.

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