Soft and Moist Multigrain Orange Cakelettes and muffins with Jaggery and Honey

Aata Honey and Jaggery Orange Muffins.jpg

I am told I bake a lot! Guilty as charged 😛
How do I manage to do it so regularly, I am asked. I don’t buy bread, biscuits and cookies from the store at all, I say. This way I know, I am giving my family good food where I can control the sugar and use fresh ingredients and have them enjoy preservative-free goodies!  And of course baking is such a pleasure (read addiction!)
Aata Honey Cakelettes.JPG

Off late I have been increasingly using  aata (whole wheat flour) in my breads and maida (all purpose flour) breads are a rare treat. I had been itching to bake an aata cake, but was sceptical of the outcome. What if it is too dense or heavy and is rejected by the boys totally…..Then I saw these gorgeous mini-cakes on Deeba’s beautiful blog Passionate about Baking and my fears vanished! In fact, I could not NOT bake them. I just had to 😀

I traded the whole wheat flour for multi-grain flour, (a blend I use for making chapatis at home) and added lots of orange juice along with the zest and some yogurt. The little cakelttes were polished with gusto. I am going to be baking a lot more with aata and multi-grain flour now. Thanks Deeba! The honey and jaggery (gud) along with the hint of spices lend  a warm, homey flavour to the cakes. They makes for a perfect snack with a glass of cold or hot milk; or with chai or coffee or with a dollop of ice cream. They are pretty darned good even by themselves!

Alright then! Here is how I made it-

This makes 12 cupcakes or 6 cakelettes

200 grams multi-grain flour/ whole wheat flour (I used a blend of wheat,jowar,bajra and ragi)
1 tsp baking powder
½ tsp baking soda
115 grams butter,melted ( I used home-made white butter)
160 grams jaggery (gud)
3 tbsp water
100 grams honey or brown sugar
2 large eggs
1 ½ tsp vanilla
½ cup orange juice, freshly squeezed
2 Tbsp yogurt/curd/dahi
2 Tbsp orange zest
1 tsp cinnamon powder
½ tsp ginger powder
1 pinch of pepper or garam masala powder

Break the jaggery into small chunks and put it in a microwave proof bowl along with 3 Tbsp water. Heat for a minute, stir and heat again. The jaggery will melt completely and you get a golden liquid. Let cool.
Line a 12 cavity cupcake pan and pre-heat the oven to 180C.
Add the baking powder and baking soda to the flour and mix well. Put aside.
In a large bowl, add the melted jaggery syrup, butter, honey, cinnamon, ginger powder and pepper and mix well with a whisk.
Add the eggs one at a time whisking after each addition.
Whisk in the vanilla, orange juice, orange zest and curd.
Add the flour and mix till the dry traces of the flour disappear. Do not over-mix.

IMG_9790.JPG
Scoop the batter into the muffin pan and bake for 20-25 minutes or till a toothpick inserted in the middle of the muffin comes out clean.
If desires, brush with some orange juice and sugar syrup while warm.
Watch the cakelettes/muffins vanish in a jiffy 😀

Happy Baking
Cheers!
Garima
Wholewheat Honey and Jaggery Orange Cakelettes.jpg

Advertisements

16 thoughts on “Soft and Moist Multigrain Orange Cakelettes and muffins with Jaggery and Honey

    1. It is!! I was really sceptical about the outcome, but the jaggery syrup,yogurt and orange juice in there seems to have done the trick! Gorgeous flavours ❤
      And yeah , much healthier than APF!

  1. Hi Madam,
    I am big fan of you and follow most of your posts.. and each time i visit, it leaves me a impression n addiction to learn baking.. i am new to baking and would need your guidance on baking.. Please guide me on which brand otg oven is sufficient enough to buy with capacity and utensils which all is required for baking cakes, cookies, cup cakes etc with inches.. your guidance is very much appreciated for a beginners like me.. kindly mention dos and donts for a beginners on how to use otg and baking tips.. All ur recipes are juz awsum 🙂

    Regards,
    Hima.

  2. Hi Garima,

    Love this healthy recipe, definitely want to try this. Two questions:

    1. Does the honey in the muffin make it sticky?
    2. How do you use homemade white butter? I mean how do you ensure that it doesnt have the extra water content? Whenever I take my white butter out of fridge it invariably has some water and I am scared to use it thinking it might increase the water ratio. So do you keep it in a strainer or something before using?

    1. Hi Roopali

      No, I did not find it sticky at all.
      Once I take out the butter, I let it soften and then tilt the bowl to drain off all the excess water. Works fine.

      Happy baking 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s