Almond Muffins

Cook along · 11 steps

Method

1. 1

   Grind ¼ cup almonds into a fine flour. You should get about ½ cup. If you have store-bought almond flour, use that directly.

2. 2

   Mash 1 ripe banana thoroughly — no chunks should remain.

3. 3

   To the mashed banana, add curd, sunflower oil, and finely chopped jaggery. Whisk until smooth with no lumps.

   

4. 4

   Add baking soda and cardamom powder. Mix well. Do not use baking powder on Ekadashi — only baking soda.

5. 5

   Add ½ cup rajgira flour and ½ cup almond flour. Mix everything into a smooth batter. You can also use singara (water chestnut) flour instead.

6. 6

   Mix 2 tbsp finely chopped mixed dry fruits with 1 tsp rajgira flour (prevents them from sinking). Fold into the batter.

   

7. 7

   Fill muffin cups or moulds up to ¾ full. Top with additional chopped dry fruits.

8. 8

   To bake in oven: preheat at 170°C for 10 minutes. Bake at 170°C for 15 minutes until a toothpick comes out clean.

9. 9

   To bake in cooker: preheat for 15 minutes on low flame without whistle and gasket. Place a ring inside, put muffin plate on the ring, cover, and bake on medium flame for 25-30 minutes.

   

10. 10

    Once done, unmold and let cool.

11. 11

    Serve after cooling. Offer to Lord Jagannath with tulsi leaves.