Ragi and Dry-Fruits Cupcakes

I dedicate this recipe of ‘Ragi and Dry-Fruits Cupcakes’ to my dear friend Ranjani who introduced me to this wonder grain, Ragi. Being a native of North India, I never heard of it during my growing years. Me and my friend Ranjani, delivered our baby daughters, Zoey and Sanvi with a gap of three days in December 2014. When our babies started their solid food journey, Ranjani gave me some of the homemade ragi porridge powder that she made for her daughter Sanvi. She told me about all the amazing benefits this porridge offered and how it is one of the first baby foods commonly used in South India. And, I am glad this was the first baby food for Zoey too. My kids had an on and off love-hate relationship with this grain but I got a new subject to explore in my baking experiments.

This recipe of ‘Ragi Dry-Fruits Cupcakes‘ is a part of one of my experiments with the ragi flour. They are delicious being filled with flavors of cinnamon and cardamom. The dry fruits and raisins in the recipe lend an interesting texture and flavor to the cupcakes. Sweetened with jaggery, these cupcakes carry an authentic Indian taste. A similar recipe of an Eggless Ragi and Dry Fruits Cake may be found on my blog here.

Ragi is a finger millet, which is high in protein and minerals in comparison to all other cereals and millets. Also a source of protein, it is perfect for vegetarians. Finger millets contains important amino acids—isoleucine, leucine, methionine and phenyl alanine which are not present in other starchy meals. It has the highest amount of calcium and potassium. Ragi is a great source of iron making it beneficial for individuals with low haemoglobin levels. Low in fat and gluten free, ragi is good for the stomach and for good digestion. It is therefore, usually given as first food to babies in the form of ragi porridge.

Nuts are packed with health boosting nutrients. Almonds are naturally highest in calcium of all nuts and a source of Vitamin E, protein and healthy fatsCashews are high in plant iron and protein, and a good source of healthy fats predominantly oleic acid (same as in olive oil). Walnuts are a rich source of the omega-3 fatty acid: alpha-linolenic acid, which is known to impact heart health and is linked to improved brain and memory function.

Jaggery is not chemically processed, so it is free from many chemical agents that are involved in industrial manufacturing of white sugar. Jaggery contains natural phyto-chemicals, which activates the digestion and helps in correcting digestive problems.  It acts as a blood purifier and helps to eliminate toxins from the body. It helps to boost energy and is an aid for various health ailments.

Cinnamon is a highly aromatic and delicious spice commonly used to add a distinct flavor and aroma in baked goods. Cinnamon is loaded with antioxidants that protect the body from cell damaging agents. It helps the body to fight infections and repairs tissue damage. Cinnamon is good for diabetics and it slows the breakdown of carbohydrates in the digestive tract. It also helps fight bacterial and fungal infections.

Cardamom is a highly fragrant spice from India which has gone on to become a must have ingredient in Indian cuisine and most sweets. It helps detoxify the body, aid in weight loss, fight depression, boost the immune system and alleviate hypertensionamong many other benefits. Cardamom is highly rich in manganese in addition to iron, fiber, calcium, potassium, magnesium, vitamin C, vitamin A, zinc, riboflavin, etc. Oils like pinene, sabinene, phellandrene, terpinene, linalool, myrcene, etc also form a major composition in cardamom. These oils render antioxidant properties, help improve digestion, stimulate metabolism and discourage tumor growth.

The Ragi and Dry-Fruits Cupcakes are moist, aromatic and so yummy that my kids don’t stop at one whenever I get to bake them. My younger daughter, Elina loves having them for her breakfast, evening snacks and even dinner sometimes. She keeps coming to kitchen and asking for “Cake!! Cake!!”. These cupcakes have nice crumbly texture and taste heavenly. They are sure to hit off your taste buds with their interesting aroma and flavors. Do try out this recipe here and let me know your experiences with it. Happy Baking!! Stay Healthy!!

Ragi and Dry-Fruits Cupcakes

Delicious healthy cupcakes made with Ragi (Finger Millet) Flour and dry fruits. Flavored with cinnamon and cardamom. Sweetened with jaggery.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast, Dessert, Snack
Servings 18

Ingredients
  

  • 3/4 cup Ragi Flour
  • 1/2 cup Whole-Wheat Flour
  • 1/4 cup Oats Flour (quick-cooking oats grounded)
  • 1 cup Jaggery Powder
  • 1/2 cup Olive Oil
  • 1/4 cup Curd
  • 1/2 cup Milk
  • 3/4 cup Finely Chopped Dry-Fruits (Mix of Walnuts, Almonds and Cashews)
  • 1/4 cup Raisins
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon Powder
  • 1 tsp Cardamom Powder
  • 2 Eggs (Medium Sized)
  • 1 tsp Vanilla Extract

Instructions
 

  • Mix the dry ingredients: ragi flour, whole-wheat flour, oats flour, baking powder, baking soda, salt, cinnamon powder and cardamom powder. Sieve the mixture 4-5 times.
  • Dust in the raisins with any flour and keep aside.
  • In a large bowl, add jaggery powder, eggs and olive oil. Whisk well till the jaggery powder dissolves. Add in the vanilla extract and curd. Mix well to get a uniform mix.
  • Fold the dry ingredients mixture into this bowl in steps to get a thick batter. Do not overmix. Add in 1/4 cup of milk gently to get a cake batter consistency.
  • Add the chopped dry fruits mix and the raisins to this batter. The mixture begins to thicken. Pour in the remaining 1/4 cup of milk at this point to get a thin cake batter. 
  • Preheat the oven to 170 degree Celsius for 10-15 minutes. Meanwhile, grease the cupcake tine and arrange the cupcake liners. Pour in the batter in the cupcake liners to fill them to the half point.
  • Sprinkle the remaining dry fruit mixture on top of the batter. Pat the tin gently on a plain surface to get rid of any bubbles.
  • Bake the cupcakes for 25-30 minutes or till you get the skewer clean.
  • Let the cupcakes cool down for 5 minutes before taking them out of tin. Enjoy your delicious cupcakes as it is or pair them with a warm cup of tea/coffee.

Notes

  1. The consistency of the cupcake batter is slightly thinner than regular batter since ragi and oats both tend to absorb moisture. Hence, an extra amount of liquid is required in the recipe to get the perfect moist cupcakes. Reducing the liquid content might dry out the final cupcake texture.
  2. Ensure that you fold in the milk and dry fruits to the cake batter and do not overmix.
  3. The choice of dry-fruits in the recipe can be modified as per your liking and taste.
Keyword fingermilletcupcake, fingermilletrecipe, healthycupcake, ragi, ragicupcake

STEPS FOR MAKING RAGI AND DRY-FRUITS CUPCAKES

Step 1: Mix the dry ingredients: ragi flour, whole-wheat flour, oats flour, baking powder, baking soda, salt, cinnamon powder and cardamom powder. Sieve the mixture 4-5 times.

Step 2: Dust in the raisins with any flour and keep aside.

Step 3: In a large bowl, add jaggery powder, eggs and olive oil. Whisk well till the jaggery powder dissolves. Add in the vanilla extract and curd. Mix well to get a uniform mix.

Step 4: Fold the dry ingredients mixture into this bowl in steps to get a thick batter. Do not overmix. Add in 1/4 cup of milk gently to get a cake batter consistency.

Step 5: Add the chopped dry fruits mix and the raisins to this batter. The mixture begins to thicken. Pour in the remaining 1/4 cup of milk at this point to get a thin cake batter. 

Step 6: Preheat the oven to 170 degree Celsius for 10-15 minutes. Meanwhile, grease the cupcake tine and arrange the cupcake liners.  Pour in the batter in the cupcake liners to fill them to the half point.

Step 7: Sprinkle the remaining dry fruit mixture on top of the batter. Pat the tin gently on a plain surface to get rid of any bubbles.

Step 8: Bake the cupcakes for 25-30 minutes or till you get the skewer clean.

Step 9: Let the cupcakes cool down for 5 minutes before taking them out of tin. Enjoy your delicious cupcakes as it is or pair them with a warm cup of tea/coffee.

RECIPE NOTES:

  1. The consistency of the cupcake batter is slightly thinner than regular batter since ragi and oats both tend to absorb moisture. Hence, an extra amount of liquid is required in the recipe to get the perfect moist cupcakes. Reducing the liquid content might dry out the final cupcake texture.
  2. Ensure that you fold in the milk and dry fruits to the cake batter and do not overmix.
  3. The choice of dry-fruits in the recipe can be modified as per your liking and taste.

6 Comments

    • Yes it can be used. The baking time will vary and increase to 40-45 min. Check for doneness with a toothpick test.

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