This is a simple recipe is for breakfast or dessert. Successful and delicious, soft Muffin making depends on 3 important activities – measuring, mixing and baking. It is quick and very easy to prepare. It is so soft , sweet and truly delicious one. Making Jackfruit bread or muffins or pancake, is a great way to use very ripe jackfruit. Both kids and adult can enjoy this Muffins.
INGREDINETS:
METHOD:
- Measure and place all the ingredients in your work place to make Wheat flour jackfruit Muffins.
- Preheat oven to 360 degree F.
- Grease two 12- cup muffin pan or Four 6-cup muffin pans. Here I used large non-stick 6 cup muffin pan so rather than making little muffins I can make Big muffins.
- In a large bowl combine together wheat flour, baking powder, baking soda , Cardamom Powder and Salt. keep it aside.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, beat butter at high speed until it is soft and smooth, about 1 minutes. (if you don’t have Standing mixer, place butter in a large bowl and mix well using a hand mixer )
- Add sugar to the bowl and beat well, at medium speed, until the mixture is light and fluffy. Scarp down the bowl with a large rubber spatula once or twice in between. Total mixing time is 2 to 3 minutes.
- Add the dry ingredients (Wheat flour, Baking powder, Baking soda , Cardamom Powder and Salt) and beat in medium speed. Scrape down the bowl once or twice until the mixture is smooth.
- Now add the jackfruit puree and milk and mix just until incorporated.
- Finally fold in 1/2 cup chopped Almonds.
- Spoon batter to prepared muffin pans, dividing evenly.
- Bake in preheated oven for 20 to 25 minutes or until the top turns a golden brown and a tooth pick inserted into the center of the muffin comes out clean. Regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Muffin bake best on the middle rack in the oven.
- Serve your Wheat flour Jackfruit Muffins immediately or store in airtight container for 2 to 3 days.
