Prep Time: 10 mins | Cook time: 20 mins | Total time: 30 mins
Course: Teatime snack | Servings: 10 muffins
Difficulty level: Easy
Ingredients:
- 100 grams maida / all-purpose flour
- 100 grams amaranth (cholai) flour
- 100 grams granulated sugar
- 2 tbsp powdered sugar
- ¼ tsp salt
- 2 tsp baking powder
- 80 ml canola oil (or replace with any other refined vegetable oil)
- 1 large egg
- 100 ml low fat milk
- 1 tsp vanilla paste
- 150 grams fresh blueberries
Instructions:
- Heat oven to 200C / 400F
- Line muffin tray with paper liners
- Mix the dry ingredients - wheat and amaranth flour, granulated sugar, salt and baking powder - in a large bowl
- Add oil, egg, milk and vanilla paste in a small bowl. Whisk until combined
- Add oil-milk-egg mixture to the dry ingredients. Use spatula to mix into a thick batter
- Add blueberries and fold
- Spoon batter into the muffin cups. Sprinkle half the powdered sugar over the tope of each of the muffins
- Bake muffins for 15 minutes. Check for doneness by inserting a toothpick into the center of a muffin – if it comes out wet, bake for another 3-4 minutes.
- Remove muffins from oven and transfer tray to a cooling rack
- When cool, dust remaining powdered sugar on the muffins
- Serve with your favourite afternoon chai / coffee, or eat as an anytime snack