Mahua Walnut Muffins
Mahua Walnut Muffins
Description
This hearty cake blends whole wheat, warm spices, and sweet mahua flowers for earthy, mineral-rich sugariness. Rich in calcium, phosphorus, and carotenoids, mahua supports eye health, immunity, and overall well-being. Their complex sugar profile allows for slower digestion and absorption, reducing blood sugar spikes.
NOTE
Dried mahua flowers are available at from online stores.
Ingredients
4 to 6 SERVES
- 1 cup loosely packed (100 to 120 g) dried mahua flowers, cleaned and roughly chopped
- 1/4 tsp ginger powder
- A pinch of nutmeg powder
- 1 tsp baking powder
- 1/2 cup (65 g) powdered jaggery or unrefined sugar
- 3/4 cup (170 g) butter
- 3 eggs
- 1 tsp vanilla extract
- 1 cup (220 g) whole wheat flour
- 1/2 cup (58 g) chopped walnuts or any nuts of your choice
Directions
-
Step 1
To prep dried mahua, soak the flowers in cold water for 5 to 10 minutes; you want the dirt to settle at the bottom. Scoop out the flowers and rinse well under running water to get rid of any dirt. Squeeze to drain excess water and use as desired. -
Step 2
Heat the oven to 350°F (180°C). Prepare a muffin pan with cupcake liners. If using a cake pan, grease with butter and line with parchment paper. -
Step 3
In a large bowl, mix the flour, ginger powder, nutmeg, and baking powder. -
Step 4
In another bowl, with a hand-held electric mixer, mix the powdered jaggery and butter until creamy. Add the eggs one at a time and mix well (you can swap eggs for 1/2 cup of mashed ripe bananas for an egg-free cake.). Add the vanilla extract and mix until fully incorporated. -
Step 5
Fold the dry ingredients into the bowl with the wet ingredients using a spatula and mix well. Gently stir in the mahua and walnuts. -
Step 6
Pour the mixture into the muffin liners (or into a cake pan) and bake on the middle rack for about 30 minutes or until a knife inserted into a muffin (or cake) comes out clean. -
Step 7
Serve warm or at room temperature with a dollop of fresh whipped cream.
About the author
Sangeeta Khanna
Sangeeta Khanna is a microbiologist by training, who found her passion in nutrition and cooking, and followed her heart to the kitchen. A renowned author, freelance writer, and food consultant, she promotes regional Indian recipes through her work.
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