Ragi Muffins

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This is my second recipe with ragi as the main ingredient per our theme of ‘Ingredient through mail’ where a pair of bloggers exchanged ingredients and had to cook with it. Padma of Plantain Leaf gave me ragi as the ingredient with which this is my second recipe after the chewy Ragi Bread I posted yesterday.

I found some interesting facts about Ragi from this new book that has me totally fascinated – A Historical Dictionary of Indian Food by K T Acharya.

  • Ragi, also called finger millets, derives from Uganda in East Africa.
  • Ragi grains have been found in western and southern India since 2000 BC and it is called ‘nrtta-kondaka’ in Sanskrit which means the dancing grain.
  • That could also be why it is called ‘nachni’ in Maharashtra, also a reference to dancing.
  • In the days gone by, kings used to honour poets with food made with ragi, milk and honey.

Isn’t that interesting?

To make these muffins, I modified the recipe of Banana Honey Muffins which I made in December to include ragi. The results were good enough for the daughter to agree to eat them as a snack.Mission accomplished!

Makes 12 mini muffins

WHAT WE NEED

All purpose flour                        3/4 cup

Ragi flour                                      1/4 cup

Brown sugar                                 1/4 cup

Salt                                                  1/4 tsp

Egg                                                   1

Milk                                                 3/4 cup

Banana, medium overripe        1

Honey                                              3 tbsp

Oil                                                     3 tbsp

WHAT TO DO

  • Preheat the oven to 200 C
  • Mix the flours, sugar and salt in a bowl
  • Mix the egg, milk, honey and oil in another bowl
  • Mash the banana well and add to the egg mixture
  • Add the wet ingredients to the dry ingredients and combine
  • Line a muffin tray with muffin cups or grease the muffin tray well
  • Pour the batter in the muffin cups to little over 3/4 full
  • Bake for 12-15 minutes or the toothpick comes out clean
  • Cool for 5 minutes
  • Serve warm
  • Enjoy!

Top the muffin with a smear of Nutella or other chocolate spread to tempt your little one to finish it in one go!

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This is my post for the Blogging Marathon under the theme – Ingredient by Mail.

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Check out the Blogging Marathon page for other marathoners doing this BM.

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Healthy Pizza Cups

 
I am always looking for guilt free ways to have cheese. This is one of my favorite ones. Minimum all purpose flour and lots of oats and wheat. Plus cheese. Yumm world ahead….

I adapted this recipe from here. I tried the recipe as a pizza itself. It turned out wonderful. Then I also added some ragi flour to the mix and even that was good. Then came the ‘make in a muffin’ theme at Blogging Marathon’ and I thought why not turn this on its head. So I am going to use the bottom ignored side of the muffin tray for these cute and healthy pizza cups! So here goes –

WHAT WE NEED (for 12-14 cups)

For the cups –

½ cup warm milk

1½ tsp active dry yeast

1 tsp sugar

½ cup whole wheat flour

½ cup powdered oats

½ cup all purpose flour

1 tbsp olive oil

¾ tsp salt

For the filling –

3 Cups – Vegetables or fruits or lentils of your choice 

(I used cherry tomatoes, spring onions, capsicum and baby corn topped with lots of Parmesan)
WHAT TO DO

  • Mix the water, sugar and yeast and let it prove – around five minutes.
  • Add the flours, salt and oil.
  • Mix all the ingredients together to form a soft dough
  • Knead for 8-10 minutes till the dough is smooth.

  

  • Oil the dough and keep it in a greased bowl 
  • Cover it with a damp towel and let it rise – an hour or so
  • This dough won’t double in an hour thanks to all the oats and wheat flours. But it should come up to one and half times it’s original size, which is good enough for these cups.
  • Lightly grease the muffin moulds on the backside of the muffin tray.
  • Divide the dough into two parts. It will be easier to work with.
  • Roll out each part of the dough to a thin layer. 
  • Preheat the oven to 230C
  • Use a cup or mug and cut out circles in the dough. The circle of dough should be large enough to cover the muffin mould completely. 
  • Repeat until you get 12 such circles.
  • Roll out the balance dough to a thin layer
  • Cut it vertically into long strips. 
  • Place each strip on the mouth of each cup and press it lightly into the dough. 
  • If interested, you can also make little bows or flowers to place on the cup. It won’t add any taste value but will be pretty to look at.

  • Bake the pizza cups for 8-10 minutes till done.
  • Let them cool for 10-15 minutes before taking them out.

 

  • Once fully cooled, fill them with fruits or vegetables of your choice.
  • I put them back in the oven at 180C for 3-5 minutes for my cheese to melt.
  • This is a good snack to use up leftover veggies that no one wants to eat. You can also fill them up with lentils / sundals to give that extra boost of nutrition. Enjoy!

  
   
NOTES

1. The recipe required oats flour. I just powdered the quick cooking oats and it worked just fine.

Do check out what the other Blogging Marathoners have done for BM#55