Millet Muffins Gluten free

Hello, Everybody from now on every Tuesday is a Non-keto Recipe Day, where I will be putting Normal But Healthy recipes for those people who have left keto are Off Keto for some time or those who want to follow Healthy Lifestyle.

So Todays Recipe is Millet Muffins, they are glutenfree, Diabetic friendly and very healthy sweet dessert or cupcake which one can enjoy without the guilt. 

Preparation Time: 15minutes

Baking Time: 15 minutes

Serves: 12

Ingredients

Step 1

Flaxseed flour 1 tbsp

water 3 tbsp

Step 2

Dry Ingredients

Sorghum (Jowar) flour 1/2 cup

Rice flour 1/4 cup

Baking powder 1&1/2 tsp

Baking soda 1 tsp

Salt a pinch

Sugarfree Erythritol 1/2 cup

Cocoa powder 1 tbsp

Cinnamon powder 1 tsp

Step 3 

Wet Ingredients

Buttermilk 1/2 cup

Oil 1/4 cup

Finale

Toppings

Dried Cranberries 1 tbsp

Raisins1 tbsp

Almonds sliver finely chopped 1 tbsp

Grated chocolate 1 tbsp

Method

Step 1

In a bowl mix flaxseed flour with 2 tbsp water to make a flax egg.

Keep it aside for 5 mins

Step 2

Mix all the dry ingredients in a bowl thoroughly

 Step 3

Mix all the wet ingredients in another big bowl thoroughly.

Then add the prepared flax egg mixture to it.

Finale

Preheat the oven to 200c.

Mix a portion of dry ingredients to To the wet bowl slowly, then add all the mixture of the dry ingredients until it becomes a soft paste-like fluffy dough.

Grease the muffin silicone moulds or muffin trays and transfer the prepared contents into each mould filling it half with the mixture.

Now to each mould sprinkle different toppings.

Put it to bake for 10-15 minutes

Take it out and let it cool for 5 minutes.

Take out the muffins from the mould.

Serve it.

Enjoy!!!

Recipe Notes:

You can add some of the toppings to the muffin mixture at the preparation stage of the dough even.

These muffins or cupcakes can be stored in the refrigerator for 1 week but if you keep it outside, then finish it up in 2 days.

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