Welcome to our kitchen! Today, we’re baking Ragi Muffins—a wholesome and delicious treat that combines the goodness of ragi (finger millet) with the sweetness of muffins. These muffins are packed with nutrients, making them a great option for breakfast, snacks, or even a light dessert. Let’s dive into the recipe and enjoy these nutritious delights!

Ingredients

To make Ragi Muffins, you will need:

• 1 cup ragi flour (finger millet flour)
• 1/2 cup whole wheat flour (or all-purpose flour)
• 1/2 cup brown sugar (or coconut sugar, for a healthier option)
• 1/4 cup honey or maple syrup
• 1/2 cup yogurt (or dairy-free yogurt for a vegan option)
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup unsalted butter or oil (melted)
• 1 large egg (or flax egg for a vegan option)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon powder (optional, for extra flavor)
• 1/2 cup chopped nuts (such as almonds or walnuts, optional)
• 1/4 cup dried fruit (such as raisins or cranberries, optional)

Instructions

Step 1: Prepare the Oven and Muffin Tin

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare Muffin Tin: Line a muffin tin with paper liners or lightly grease it to prevent sticking.

Step 2: Mix Dry Ingredients

1. Combine Flours: In a large mixing bowl, whisk together the ragi flour, whole wheat flour (or all-purpose flour), baking powder, baking soda, salt, and cinnamon powder (if using).
2. Add Sugar: Stir in the brown sugar or coconut sugar.

Step 3: Mix Wet Ingredients

1. Mix Wet Ingredients: In a separate bowl, combine the yogurt, milk, melted butter (or oil), honey (or maple syrup), vanilla extract, and egg (or flax egg).
2. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Be careful not to overmix, as this can make the muffins dense.
3. Add Mix-Ins: If using, fold in the chopped nuts and dried fruit.

Step 4: Fill Muffin Tin

1. Spoon Batter: Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
2. Optional Topping: If desired, sprinkle a few additional nuts or a sprinkle of sugar on top of each muffin for added texture.

Step 5: Bake

1. Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Serve

1. Enjoy: Serve the ragi muffins warm or at room temperature. They’re perfect on their own or with a smear of butter or jam.

Tips and Variations

• Vegan Option: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit for 5 minutes until gel-like).
• Flavor Variations: You can add chocolate chips, fresh berries, or grated apples for different flavors and textures.
• Texture Adjustment: For a lighter texture, you can use a mix of half ragi flour and half all-purpose flour.

Why Ragi?

Ragi, or finger millet, is a powerhouse of nutrition. It’s high in calcium, iron, fiber, and essential amino acids. It supports bone health, aids digestion, and provides sustained energy. Incorporating ragi into muffins is a delicious way to enjoy its numerous health benefits.

Conclusion

Ragi Muffins are a nutritious and delicious way to enjoy finger millet. They’re easy to make, packed with flavor, and perfect for any time of the day. Try this recipe and savor the delightful combination of ragi and sweet muffin goodness. Happy baking!