Made this simple & easy eggless semolina muffins with some plums thrown in. It is a great way to use up any leftover fruits lying in the refrigerator. They are a perfect treat anytime of the day and can be served as a tea-time snack too.
They can also be relished as an after-meal dessert by drizzling some chocolate sauce or rabri a la Indian style. Pack them for a kiddie lunch box meal if required and can be stored in an air-tight container in the refrigerator for later use.
- 1 cup semolina (sooji) - makes around 10
- 2 plums, sliced
- 1 tsp. butter
- pinch of salt
- 1/4 tsp. cardamom powder
- 1/2 cup castor sugar
- 1/3 cup melted butter / oil
- 1/2 cup yoghurt
- 1/2 cup milk
- 1 tbsp. pistachios, sliced or any dry fruits
- 1 tbsp. cherries, chopped
- pinch of saffron
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- muffin liners
- castor sugar and cherries to garnish
In a bowl mix together semolina, salt, cardamom powder and sugar. Then add in the butter, followed by the yoghurt and milk. Combine everything well and leave aside for 15-20 minutes.
Heat butter in a pan and saute the sliced plum for a minute on a medium flame. Set aside to cool down.
After 20 minutes, check the consistency of the semolina mix. It should neither be too dry or too soft. Add more milk if required.
Lastly add in the pistachios, cherries, baking powder, baking soda and the sauteed plums. Mix well. Place the muffin liners onto a muffin pan and spoon the batter into it.
Bake in an oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is perfectly baked.
Cool on a wire rack and sprinkle some caster sugar. Garnish with a small piece of cherry and enjoy as an after meal dessert or serve as desired.