Millet muffins and Brownies – OMITF2019

Given below are a collection of recipes created by the chefs/faculty at The Nutrition and Nutraceutical Research Centre (NNRC), Ramaiah University of Applied Sciences (RUAS) during the workshop that was conducted as a run up event for the upcoming Organics Millets International Trade Fair 2018 (OMITF2019) scheduled for Jan 18th-20th, 2019, at the Bangalore Palace grounds

The workshop details can be found here.

 

Millet Muffins and Brownies

 

Chocolate nut muffins –

Butter 100g
Castor sugar 100g
Refined Flour 50g
Foxtail millet flour 50g
Baking powder 5g
Egg 2 no.
Cream 20 ml

 

Vanilla essence 2-3 drops
Chocolate chip 20g
Nuts 20g

Method

  1. Cream butter with castor sugar.
  2. Add two eggs to the creamed butter.
  3. Mix cream and add it to the creamed butter mixture.
  4. Sieve flour and baking powder and add mix in the nuts
  5. Mix the mixture will and add the chocolate chip
  6. Fill paper cups in a muffin tray with the mixture
  7. Bake at 200 degree Celsius for 15 minutes.

Chocolate Orange Brownies –

Ingredients

Dark chocolate 350g
Unsalted butter  125g
Eggs 3nos
Soft brown sugar 185g
Orange rind  2tspn
Maida 60g
Foxtail millet  65g
Cocoa powder 30g
White chocolate 70g

Method:

  1. Preheat the oven to 180C, Grease and line a 20cm/8in square brownie tin with baking paper.
  2. Melt the chocolate and butter together in a bowl placed over simmering water, ensuring the bowl doesn’t touch the water. Stir to combine and set aside to cool slightly.
  3. Add the eggs, sugar and blend until smooth.
  4. Pour in the chocolate mixture and blend until smooth.
  5. Sieve cocoa powder and flour
  6. Mix together chocolate mixture with the egg mixture
  7. Fold in the cocoa powder and flour; add orange rind mix all together to combine
  8. Pour into the prepared brownie tin, bake for 25-30 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting.

 

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