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Before you jump to Wholewheat Almond 'N' Chocolate Muffin recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.
Healthy and balanced eating promotes a feeling of wellness. We tend to feel way less gross whenever we increase our daily allowance of wholesome foods and reduce our consumption of unhealthy foods. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. Selecting healthier food choices can be tough when it is snack time. Shopping for goodies can be a struggle because you have so many options. Why not try one of the following wholesome snacks the next time you need some extra energy?
If you are looking for a fast snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch. Eating on the run may be much healthier with wholesome chips and crackers. Make the modification from refined products just like white bread to the healthier whole grain options.
A large assortment of instant health snacks is easily available. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to wholewheat almond 'n' chocolate muffin recipe. You can have wholewheat almond 'n' chocolate muffin using 15 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Wholewheat Almond 'N' Chocolate Muffin:
- Prepare Dry Ingredients
- You need Wholewheat flour
- Take Maida
- Provide cocoa Hershleys powder
- Prepare Baking soda
- You need Palm Sugar powdered
- Prepare Salt
- Provide Wet Ingredients
- Prepare Water (chilled)
- Use butter Oil or melted (I used refined oil)
- Use Vanilla essence
- Use Condensed milk
- Get Others
- Provide almonds flour Sliced - tossed in to prevent sinking to bottom.
- You need Lime juice
Instructions to make Wholewheat Almond 'N' Chocolate Muffin:
- Preheat the oven to 180 degrees
- Meanwhile,
- Sieve the 4 dry ingredients thrice and mix in salt and sugar and kept aside.
- Mix the wet ingredients in a bowl and stir briskly till all oil is mixed up well.
- Toss the dry into wet ingredients and add the almonds to it.
- Just before keeping the muffins into oven,mix in the lemon juice and stir gently.
- Pour the batter(should be running consistency and not too thick like cake batter) into the muffin mould.
- Bake the muffins for 30 to 35 mins till it is cooked well.
- With very less oil,this recipe turns out be too soft and fluffy.You can add in more condensed milk and reduce the sugar if needed.
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