Eggless Whole Wheat Coconut Muffins

 Whole Wheat Coconut Muffins are coconutty and delicious and make a great accompaniment to a cup of tea. Chocolate adds a lovely twist to the muffins.

Our hills abound in autumn vibes at this time of the year. The colours, flavours, fragrances, flowers, bees and butterflies make the days so beautiful and mesmerizing and the warmth of the Sun is soothing and comforting.

Sitting on the carpet of green and gazing at the endless valley is a monotony we love. Sometimes, doing nothing is also relaxing and rejuvenating. Himalayas form a spectacular backdrop against the azure sky and birds play some soulful music. We hear the ripe pears falling with a thud and see some Yellow-throated Martens feasting on them. 

A barbet calls loud and clear from some nearby tree. A Rufous Treepie swoops down, catching the insects midair.

There is some kind of placidity and mirth that permeates the soul. Autumn is really delicious. When the heart is so happy and the soul so contended, you want to add more joy to your day and bake something special. Our most special bakes are rich in the purity of ingredients. It is the guilt-free indulgence that makes them special. 

We baked Eggless wholegrain coconut chocolate cupcakes.

 Chocolate always makes everything better, so a dark chocolate piece was placed atop every muffin before baking. The flavor of coconut and the chocolate was simply divine.

Whole Wheat Coconut Muffins

 Ingredients

• 1 ¼ cup whole wheat flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• 1/3 cup thick curd (not runny)
• ¼ cup oil
• ½ teaspoon vanilla extract
• 1 cup to 1 ¼ cup unrefined sugar
• ¼ cup desiccated coconut
• ½ cup warm milk 
• 12 pieces of dark chocolate

Instructions

1. Preheat oven to 180 degrees C.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Add desiccated coconut. Keep aside.
3. In another deep bowl, whisk curd until smooth.
4. Add oil, sugar and vanilla extract.
5. Add dry ingredients in three shifts adding warm milk after each addition.
6. If the batter feels dry, add more milk. The batter should not be too dry or runny.
7. Pour into the 12 cupcake moulds filling halfway through. The moulds should not be more than 2/3  full.
8. Place a piece of dark chocolate on top of the batter in each mould.
9. Bake for 18-20 minutes or until the top of the cupcakes turn golden.
10. Remove the muffins from the oven after 10 minutes.
11. Remove from the moulds when cold.