Doesn't the title seem interesting? Everything except the choco chunks is telling you that this is the most healthiest muffin that you can serve to your kids. Yellow pumpkin is usually the hated veggie in most of the households :) We all know the goodness of this wonder veggie , then how do we include this in our day to day cuisine? Here are some ideas for all of you:-
Include in
- Muffin
- Paratha dough
- Bake yellow pumpkin breads, it tastes awesome. Mask the taste with choco chips if you have a refined taste picky eater hubby or kid:)
- Prepare delicious daals by finely chopping and cooking along with spices and lentils.
- Soups- either oven roasted Yellow pumpkin soup or mix with other veggie and make a nourishing soup
One more interesting point to note in this recipe is the addition of jaggery . There is the option of thick curds to replace eggs for those who would like to avoid eggs. Both versions tastes great and there is no compromise in the fluffiness of muffin. Only remember to not mix vigorously when all the ingredients are added. Except for beating the butter along with sugars, as well with eggs/curd, only fold the other ingredients to get successful fluffy muffins.
Yellow Pumpkin Chocolate chunks muffin
Ingredients:
• Butter-113gm
• Brown sugar/castor sugar-100gm
• Grated Jaggery- 85gm
• Thick Curd(Yogurt)- 100gm or 2 eggs
• Whole- wheat flour- 175 gm OR 195gm of Maida(all purpose flour)
• Baking powder-1 tsp
• Baking soda- ½ tsp
• Cinnamon Powder- 1 tsp
• Salt- ½ tsp
• Pumpkin puree-3/4 cup- recipe below
• Chopped milk /dark chocolate- 1cup
Preheat the oven to 180 degree centigrade for about 10 to 15 minutes.
Method
• Pumpkin puree- first chop yellow pumpkin/squash into cubes. Steam it and then puree. If it is loose then strain. You can refrigerate this puree and use this within two days.
• Allow butter to come to room temperature so that it becomes soft to touch. Beat it with sugar and jaggery till smooth. Use a hand blender.
• Add eggs/ curd . Beat again till the batter becomes fluffy.Add 1 tsp of vanilla essence. Mix.
• Dry ingredients : In another bowl sift Whole-wheat flour, Baking powder, soda, cinnamon powder and salt.
• Add the sifted flour to the butter mixture. Fold slightly. Do not overmix.
• Add the pumpkin puree and chocolate chunks. Fold . do not stir vigorously. Only gently mix.
• Pour to muffin moulds. It will be good to use paper cups which are readily available in the market online or offline. Another option is to use silicon muffin moulds.
Bake at 180 centigrade for 18-20 minutes till it is golden brown on the top. Inert a toothpick in the centre and it shhould come out clean. Remove from the rack. Cool .
Serve warm or store the cooled muffins in a safe airtight box and use within two days or refrigerate some incase you want to use for many more days.
Microwave it for a few seconds and enjoy the chocolaty pumpkin muffins!