Saturday, January 16, 2010

Ragi chocolate chip muffins

Continuing on my 'Ragi Roll' experiments, here is another one for Madhuram's  JFI - Ragi event. This is adapted from the recipe found here. When I got the idea of making chocolate chip muffins using 'Ragi', I laughed at myself because it is kind of funny. I was afraid that no one at my place would even touch it and I'll end up eating them or throwing them. But, it was very nice for a Ragi muffin. My kids didn't have any problem eating them at all. When I make it next time, I will increase the sugar a bit because it was not very sweet. It could probably use some more oil too about 2 TBSP more than what I have given here. All in all, it was a very nice challenge for me to make them.
Here goes the recipe..

  1. Ragi flour - 3/4 cup
  2. All purpose flour - 1/4 cup (You could use whole wheat flour too)
  3. Baking powder - 1 tsp
  4. Baking soda - 1/2 tsp
  5. Salt - 1/4 tsp
  6. Milk - 1/2 cup
  7. Vanilla - 1 tsp
  8. Sugar - 1/4 cup (You can increase it to 1/2 cup. Muffins weren't very sweet at all)
  9. Water - 2 TBSP
  10. Canola or vegetable oil - 2TBSP
  11. Mini chocolate chips - 1/4 cup

    Preheat the oven to 350 F. Spray a mini muffin pan with vegetable oil spray or line with paper liners. In a large bowl, combine all the dry ingredients. Stir to combine. In another bowl, mix milk, water, oil, vanilla extract. Stir wet ingredients to dry ingredients and stir in chocolate chips. Batter will be watery. Fill the cups almost full and bake for 10 - 12 minutes. If you are using regular muffin pans, you might want to check after 18 minutes. (18 - 22 minutes)
    Let cool in the pan for 5 minutes before removing from the pan. The above proportions gave me 19 mini muffins.

    Happy Baking!! Pin It


    1. The Muffins look healthy and delicious:)

    2. That is 75% of ragi flour in a chocolate chip muffin. You are very brave for trying it Champa. It doesn't look any different too. Thanks once again Champa.

    3. Awesome, thats all I can say..Would have never thought of using ragi to bake a cake..usually it is dosa..

    4. Whoa! I have never heard of using ragi for baking! Bravo! The muffins look real good!

    5. hmm, ragi muffins sure look interesting, i wish I had an oven to try them out.

    6. Thanks everyone for encouraging comments.

    7. Looks healthy and delicious...

    8. Hi,
      I tried your recipe today. The only difference is I substituted the flour for spelt flour. My kids thought they were chocolate muffins! They came out really nice. Thank you for a nutritious recipe.

    9. K,
      Thanks for the feedback. Spelt flour, rye flour, rice flour all work the same as millet / ragi flour. I am glad your kids liked them.

    10. I'm thinking try this but scared because never used ragi in baking. How was the taste? Is it firm n fluffy?

      1. It definitely is not firm, but is a gluten free flour. If you don't want to try it, you can replace it with rice flour or millet flour.

      2. Hi champs,
        It was super good. Yeah it was not firm like a regular muffin, but it was fluffy. Chocolate chips gave a nice finishing. I'm wondering can make spicy by not adding sugar n adding garlic, chilli flakes & coriander leaves. What do you think?

      3. Kavi,
        Keep in mind that if you don't add sugar, muffins will be dry. You can definitely try it. I have a sourdough mint muffin on the blog and that was delicious but need to be eaten warm.


    If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.