Eggless Millet Muffins recipe, made with Sorghum flour, an easy and healthy recipe. Also, this recipe is without refined sugar, oil and butter. Unless you tell yourself, nobody can say that these are made with millets.

Who wants to go back to refined flour or even wheat flour, when Sorghum muffins taste so good! It’s such a healthy treat that it can be had by everyone. It is sweet but it is in such a healthy combination that at least a little bit of it can be had by everyone.

Once again I would say that if you want to bring the magic of millets in your lives too, then start with these millet muffins. I know, I have said it with most of my millet recipes, but seriously, these are my true feelings, nothing to do with blogging.

Its the turn of alphabet M today in Blogchatter’s A2Z Challenge. As M is the first letter of my theme too, which is millets, so any recipe would go as word millet is there in all the recipes that I have shared. But still, I paired it with Muffins, Millet Muffins. Hows it?

Related Recipes:

Millets At My Place

Till last month, there were very few recipes that I could make with millets, like Ragi Banana cake, Ragi Lavash Crackers, Ragi Chocolate muffins and some recipes with Barnyard millet and Pearl millet. That’s it! And ask me today, I have tried so many recipes with millets and we are just loving it.

As I have mentioned many ties earlier too that Sorghum or Jowar flour is closest to wheat flour not only in terms of colour but also in texture and taste to some extent. My husband has now switched over to Jowar chapatis only. I have made Jowar Masala Roti, Jowar Littis and they taste perfect.

So, when I thought of making muffins, it was Sorghum’s turn, as I have baked Ragi muffins and cakes so many times, as well as Bajra cookies. Also, I knew the colour of Sorghum would be appealing unlike Bajra and Ragi.

A little About Jowar (Sorghum)

Like all other millets, Sorghum is too packed with nutrients and minerals. But unlike other millets, Sorghum is closest to wheat in terms of taste and texture. It can be replaced for wheat in a much easier way than any other millet. This millet is called Jowar in Hindi, Sorghum in English and Cholam in Tamil and Malayalam. You can read more about this millet here.

Easy Recipe Of Jowar Muffins

For making Jowar muffins I just didn’t do any brainstorming. I simply followed my Basic Sponge Cake recipe swapping wheat flour by Jowar flour. I went a step further in using jaggery this time. To ease the process, I mixed all the wet ingredients in the blender and simply mixed it into the dry ingredients. Also, I forgot to add vanilla essence but trust me, it was not at all missed. Thus, I have not added it in the ingredients list below. So, easy it was! And then baked some in the microwave convection and few in the air fryer. Both were perfect.

And one important thing I would like to say that I used Jowar flour and not Whole Jowar. And use only Jowar flour for making these muffins. Unlike my other millet recipes, I will not say that use any millet of your choice. If you use any other millet flour then the taste, texture, colour everything will vary.

Jowar Muffins With Malai

Millets are very dry in texture so to moisten them up we need to add oil or butter. But as I had Malai in my chill tray, so just used it. And when malai is used then there is no need of oil or butter. You can use ghee or butter in place of malai.

Brownie Points Of My Millet Muffins

Gluten-free
Eggless
Oil-free
Butter-less
No Refined Sugar
Make in Air Fryer or Microwave Convection or Conventional Oven
No Condensed Milk

Detailed Recipe Of Millet Muffins With Step By Step Pics

  • Line muffin liners in the muffins tray and keep it aside.
  • Take Sorghum flour, milk powder, baking powder, baking soda, salt and dried cherries in a bowl and mix everything.

  • In a grinder, take curd, malai (milk cream), jaggery powder and milk and blend it for 10 to 15 seconds.

  • Add wet mix into the dry mix.

  • Start preheating microwave convection at 180 degrees. If using, conventional oven, then start preheating accordingly (basically, when you start making the muffins)
  • Mix everything. The batter should be slightly thick. If too thick then add more milk.

  • Add lemon juice or vinegar and mix everything.
  • Fill the muffin liners with the batter up to 3/4th.

  • Bake for 18 to 20 minutes.
  • Check by inserting the toothpick, though, aroma and cracks on the muffins speak themselves that they are ready.
  • Keep the muffins on a wire rack till cools down.

  • Serve with love, cold coffee optional.

Baking Jowar Muffins In Air Fryer

Preheat Airfryer at 180 degrees for 5 minutes. Keep the muffin moulds in the air fryer basket and bake for 10 to 12 minutes.

Baking Jowar Muffins In Conventional Oven (Otg)

Preheat oven at 180 degrees for 10 to 12 minutes. Use the Bake mode. Start preheating the oven when you start preparing the batter. Keep the baking tray in the middle rack and bake for 16 to 18 minutes or till the skewer inserted comes out clean.

Baking Jowar Muffins In Pressure Cooker

Preheat pressure cooker for 10 minutes. Keep the muffin moulds on the stand/rack in the cooker. For complete details regarding baking in a pressure cooker, click here.

Recipe Card Of Sorghum Millet Muffins

5 from 1 vote
Print

Jowar Muffins

Healthy Muffins made without refined sugar, vanilla essence, oil and butter.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 10 Muffins

Ingredients

My Cup Measures 240 ml

  • Sorghum Flour
  • 2 Tbsp Milk Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 Cup Malai (Milk Cream)
  • 1/4 Cup Curd
  • 1/4 Cup Milk, At Room Temperature
  • 1/4 Cup Tooti Fruiti, Nuts etc
  • 1 tsp Lemon Juice or Vinegar

Dry Ingredients

  • 1 Cup Less 2 Tbsp Sorghum Flour
  • 2 Tbsp Milk Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/4 Cup Tooti Frooti, Almonds, Cashews etc

Wet Ingredients

  • 1/4 Cup Curd, At Room Temperature
  • 1/4 Cup Milk, At Room Temperature
  • 1/4 Cup Malai (Milk Cream), At Room Temperature
  • 1/4 Cup +2 Tbsp Jaggery Powder

Instructions

  1. My Cup Measures 240 ml

  2. Line muffin liners in the muffins tray and keep it aside.

  3. Take Sorghum flour, baking powder, baking soda, salt and dried cherries in a bowl and mix everything. Reserve some cherries for putting on top before baking.

  4. In a blender, take curd, malai (milk cream), jaggery powder and milk and blend it for 10 to 15 seconds.

  5. Add wet mix into the dry mix.
  6. Start preheating microwave convection at 180 degrees. If using, conventional oven, then start preheating accordingly (basically, when you start making the muffins)
  7. Mix everything. The batter should be slightly thick. If too thick then add more milk.
  8. Add lemon juice or vinegar and mix everything.
  9. Fill the muffin liners with the batter up to 3/4th. Sprinkle cherries.

  10. Bake for 18 to 20 minutes.
  11. Check by inserting the tooth pick, though, aroma and cracks on the muffins speak themselves that they are ready.
  12. Keep the muffins on a wire rack till cools down.
  13. Serve with love, cold coffee optional.

Recipe Notes

  1. Take out curd, milk and malai from the refrigerator at least 15 minutes before starting to make muffins.
  2. You can replace jaggery with brown sugar or any other healthy sugar.
  3. Vanilla Essence is not needed.
  4. Malai can be replaced with Butter or oil.
  5. Always mix tooti fruiti in the dry mix so that these are coated with flour. This is necessary for even distribution of these in the muffins.
  6. Adjust the quantity of tooti fruiti, nuts as per your liking. 
  7. Quantity of milk may vary depending upon the consistency of curd used. So, add little less in the beginning.

I hope you have liked this healthy recipe of Jowar Muffins and will surely try it out for your loved ones.

This post is a part of the BlogChatter A2Z Challenge 2020.

 

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