This week we’re thrilled to feature a guest post from our lovey Aunty Srividya all the way from sunny California!
These little muffins are super moist and have a wonderful caramel-ly flavour from the jaggery with nutty notes of coconut and some cardamom spice. We think its a bit like South Indian banana bread!
So, next time you have guests, skip the ghee laden Indian sweets and serve them a plate of warm appam muffins!
N & N and Srividya
Time: 25 mins
Makes: 16 mini or 8 normal sized muffins
1/2 cup jaggery (broken into small lumps)
1/2 cup rice flour
1/2 cup whole wheat flour
2 tablespoons shredded coconut (fresh frozen is best but if not available, use dessicated coconut instead)
1 tablespoon coconut cream (can substitute with 1.5 teaspoons of coconut oil)
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup water
1/2 a mashed banana
1. Preheat the oven to 375 F (180 C).
2. In a pan heat the water and add the jaggery. Stir the mixture on a medium flame until the jaggery has dissolved. Let the mixture cool and if there are any impurities in the jaggery, strain it through asieve.
3. Add the coconut cream to the jaggery mixture.
4. in a separate bowl, mix all the dry ingredients together. Then add the dry ingredients into the jaggery mix.
5. Grease a muffin pan with a little coconut oil.
6. Pour the batter into muffin cups (up to half the volume of the cup) and bake for approximately 12 minutes.
Best enjoyed while they’re still warm!