Masala Muffins

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Last Updated on December 14, 2020 by Chef Mireille

Last week, Hindus around the world celebrated Diwali.  As Diwali celebrations were going on everywhere, I was inspired by the flavors of India to create this unique muffins.  This muffin has some intense flavors with quite a punch.

First, I used some authentic ingredients familiar to Hindustanis, however, may be unfamiliar to you and not easily accessible at your local supermarket.  If you don’t have any Indian supermarkets where you live, try these online sources to purchase Indian food items:
https://kalustyans.com/
https://www.patelbros.com/

For the sweetener in this muffin, I used jaggery.  Jaggery is an unrefined sugar made from sugar cane, also used widely in Latin America, known there as panela or piloncillo.  For more information on jaggery, see here.  I used tea masala for the spices.  Tea masala is a mix of spices, including black pepper, which is used to make chai.  I also used coconut powder, which is grated much finer than dessicated dry coconut, that you will usually find.  It is processed to a powder, therefore, can be substituted for some of the flour.

Masala Muffins
1 1/2 cups almond flour
1/2 cup plus 2 tablespoons rice flour
1/2 cup coconut powder
1 tablespoon baking powder
1 tablespoon plus 2 teaspoons tea masala
3/4 cup plain yogurt
1 cup coconut milk
1 egg
3/4 cup jaggery
2 tablespoons oil

1 – Preheat oven to 350 F.

2 – Grate the jaggery using a box grater or the shredding blade of a food processor.
3 – In a large bowl, combine almond flour, rice flour, coconut powder, baking powder and tea masala.
4 – Using a food processor or hand mixer, blend egg, yogurt, coconut milk, oil and jaggery for 1-2 minutes until blended.  Add dry ingredients and mix to combine.
5 – Spray a muffin pan with non-stick spray.
6 – Fill muffin cups and bake for 30 minutes, rotating the pan halfway through.

I used a mini muffin pan.  If you use a regular muffin pan, you will have to bake muffins for another 10 minutes, until muffins are cooked through.  Test with a toothpick inserted in the middle, if necessary.  Toothpick should come out clean.

See also  Vada Papu - Indian Dessert Split Pea Salad

These muffins are a little grainy due to the coconut and the almond flour, however, I like the nuttyness of them.  They are also very light and airy because of the use of the yogurt.  If you like muffins very sweet, akin to cake, you might find these not sweet enough, so just add a little more jaggery.

If you want to try a unique muffin and like spice and nuts, this is the muffin for you!

Hope you enjoy them!

Chef Mireille
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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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