RECIPE: THANDAI MUFFINS
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink. Eggless, these muffins come together in no time. Bake them a day ahead, they stay fresh for a couple of days.
Just before Holi, I had baked some thandai muffins to share with my neighbors. The recipe did not make it to the blog on time for Holi. I kept it in the draft file thinking that I’ll use it next year. Yeah, I know its a long time to keep it, but I’m quite good at storing stuff 🙂
When Preethi suggested a few themes for the #190, I opted for mini cakes as I knew I had the recipe ready and also because I didn’t want to make any chocolates which was the other theme. I have quite a few home made chocolate recipes on my blog. Preethi blogs at Preethi’s Cuisine. What I like about her recipes is that she always tries to add healthy seeds, grains to her recipes. Her last post for example Carrot Vada left me in awe. First of the colour is so beautiful and secondly she added flax seed powder and used only rice flour. I’ve not tried Vadas using only rice flour.
So coming back to the theme Mini Bakes, I thought Holi or not this recipe is going live. And anyway who says one can enjoy thandai only during the Holi festival? Thandai powder or syrup has a cooling effect, so with summer approaching its a good way to enjoy some thandai powder….in muffins.
Difference Between Cupcakes And Muffins
I would like to take this opportunity to point out the differences between muffins and cupcakes. A glance at the table shared below is pretty self explanatory.
I find that with eggless muffins the dome shape sometimes is not prominent, whereas with egg ones mostly the dome shape forms. For both I tend to use the tip of first 10 minutes at higher temperature and then the rest of the baking time at 180°C.
Some Of The Dishes I Like To Prepare For Holi
Ingredients Required For Thandai Muffins
Flour – I have used wheat flour (normal roti atta). Do not use wholemeal bread flour as this make the muffins dense. Can replace the wheat flour with all purpose flour.
Baking Agents – I have used both baking powder and baking soda (soda bicarbonate).
Salt – adds a balance of flavours and brings out the sweetness.
Sugar – I used normal cane sugar. Feel free to use coconut sugar or jaggery powder. However, they will change the overall colour of the muffins.
Thandai Powder – homemade is the best as you can balance the flavours according to your taste.
Yogurt – use plain thick yogurt. It should not be too sour. If homemade yogurt is watery, then put some in a cheesecloth and allow excess water to drain out. If you use Greek yogurt you may need to increase the amount of milk required.
Milk – fresh dairy milk. Can also use coconut or any other nut milk.
Butter – melt it gently in the microwave oven or put it in a small bowl and put the bowl in hot water. Make sure the water does not overflow into the butter.
- 1½ cup wheat flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ - ½ cup sugar
- ¼ cup thandai powder
- ¼ cup plain yogurt thick
- 1 cup milk
- ⅓ cup butter melted
- Preheat the oven to 200°C. Line the muffin tray with muffin or cupcake liners.
- Sift flour, salt, baking powder and baking soda together into a bowl.
- Add thandai powder and mix well.
- In another bowl whisk sugar, milk, yogurt and butter together till its mixed well.
- Add the flour mixture to the liquid mixture.
- Mix it just enough so that the flour gets wet. Do not over mix the batter.
- Add about a tablespoon of the batter into the muffin liners.
- Put the muffin tray into the oven and bake the muffins at 200°C for 10 minutes.
- Then lower the temperature to 180°C and bake further for 10 -15 minutes or till the tops become light golden in colour.
- Insert a toothpick in the middle of one muffin. If it comes out clean then the muffins are done.
- Remove the muffins from the oven, let them cool down on a wire rack.
- Enjoy thandai muffins with a cup of hot tea, coffee or even with a dollop of ice cream.
- Do not over mix the batter, otherwise the muffins will not turn out soft.
- Add edible dried rose petals to the batter if you want to.
- Add more milk, tablespoon at a time if the batter appears hard.
- Add sugar according to your taste.
- This recipe makes 8 medium muffins.
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