Delicious and Healthy Muffins from Multi Grains

My maid brought me some corn on cobs from her fields. They were not tender enough that we could roast them on fire. Instead I got her to boil them and  remove the corn from the cobs and grind them to a fine paste. I used this paste to make muffins.

I added one cup each of whole grain wheat flour and rice flour to this paste. I chopped an onion and coriander  leaves that went with this mixture. I also added a handful of grated coconut, sugar and salt to taste and a spoonful of chilli powder.

The mixture was thoroughly blended by hand.

It was then placed on a banana leaf and pressed to make the muffin around quarter inch think. Another banana leaf was used to cover the muffin and pressed down. This pressing was important as the aroma of the burnt leaf would get into the muffin..

The pan was heated and the muffin placed on the pan along with the banana leaves. When the aroma of the burnt banana leaf that was at the bottom,  filled the air, the muffin was overturned and that one leaf which was burnt was removed. The next leaf was similarly removed when the aroma of the burnt banana leaf filled the air.

The plain muffin was then put back in the pan and a little oil was spread around it. It was roasted on both sides until the muffin was done.

A lot of importance is now given to multi grain flour that is used to make chapattis and other goodies. Gone are the days when wheat used to be sent to the flour mill and then strained to remove the husk. The husk has health properties and although the chapattis made from this may not taste as good but one should keep in mind removing husk is reducing the health property of wheat.  Nowadays we get to buy whole wheat flour which has the husk intact.