I’ve reduced the entry of maida (refined flour) into my house to quite an extent. Refined flour is too sticky for the intestines to process, and it compromises the functions of the small as well as the large intestines quite drastically, leading to poor absorption of nutrients, and obesity among many other problems.
In most dishes, you can replace it with whole wheat flour and get away with it. Except cakes. And that is why these few cakes where you can easily make a switch without much ado, are a blessing.
Preparation time : 20 min
Baking time : 10 – 12 min
Makes 12 muffins
1 cup whole wheat flour (atta)
1 tsp baking powder or ½ tsp baking soda
3 tbsp cocoa pd OR raisins
½ cup sunflower oil
1 cup sugar
½ tsp vanilla essence
½ cup milk
1 over ripe banana, mashed (Optional)
2 tbsp nuts or chocolate chips (Optional)
Preheat oven to 180°C/ 350°F.
Sieve the flour, cocoa powder, baking soda and baking powder together, or put them in a bowl and whisk to remove lumps.
Mix oil and sugar. Add the egg and vanilla essence and beat until fluffy.
Add flour and milk alternately, gently folding it in. Do not beat anymore.
Finally mix in raisins, banana, nuts or chocolate chips.
Grease the muffin trays and fill up to half with batter.
Bake for about 10-12 min and remove from tray after cooling.