Wholesome

Khapli Wheat Blueberry Muffins

Recipe

Upgrade your favourite baked goodies by swapping regular flour with Aashirvaad Chakki Khapli Atta, which is a good source of fibre and protein, along with iron and vitamin B1, essential for energy metabolism. Along with this wholesome atta, this particular blueberry muffin recipe sweetens the muffins with honey or maple syrup and has a moist crumb by using Greek yoghurt instead of sour cream. Because atta is being used instead of maida, it will have a coarser bite and turn out slightly denser and nuttier Because khapli atta absorbs more liquid than regular whole wheat flour, the batter benefits from an extra spoon or two of Greek yoghurt if it looks unusually thick after mixing. The original method already produces a fairly thick batter, but khapli's coarser structure tends to soak up moisture a little more, so keeping an eye on consistency before dividing it between the muffin cups helps avoid muffins that turn out overly dry once baked. Another thing to factor in is the rise of the muffins. If it sounds daunting, use a mix of refined flour and khapli atta, preferably a 60:40 mix. If you are wondering how to make your khapli wheat blueberry muffins rise evenly, toss the blueberries in a teaspoon of khapli atta before you fold them in. This also keeps the fruit suspended in the batter rather than sinking to the bottom. Make sure to carefully follow the instructions of the recipe and keep the flour’s properties in mind while baking.