Jackfruit Semolina Muffins With Jaggery – Eggless and Butter less
This Jackfruit Semolina Muffins recipe uses the sweetness in the jackfruit along with some jaggery and is made with semolina and coconut.
Servings: 8 Muffins
- 1 ¼ cup Jackfruit pulp
- ½ cup Jaggery
- ¾ cup Semolina / Rava
- ½ cup Coconut Grated
- 15 Raisins
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
TO MAKE THE JACK FRUIT PULP –
I used about 10 ripe large jackfruit and it yielded me 1 ¼ cups of pulp. Remove the seeds from the jackfruit and grind the fruit into a smooth pulp without adding any water. A little more or less would not hurt the recipe.
In a pan, roast the semolina over medium heat until it turns aromatic. It is not necessary that the semolina has to change color. It just needs to roast enough to turn aromatic.
In the meantime, measure the jaggery in a sauce pan. Add the jackfruit pulp to the pan and heat it over low heat to dissolve the jaggery.
Let the semolina and the jackfruit mixture cool down to room temperature.
Now add the baking soda, baking powder and the grated coconut to the semolina. Add the jackfruit mixture along with raisins and mix gently.
Line the muffin tins with liners or grease the pans. Fill the muffin tins until ¾th full.
Bake in a preheated 350 F oven for about 22 to 24 minutes or until the toothpick inserted in the center of the muffin comes out clean.
Cool completely on rack.
Calories: 154kcal | Carbohydrates: 32g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Sodium: 97mg | Potassium: 170mg | Fiber: 2g | Sugar: 18g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg