Jackfruit muffins

Jackfruit is the largest known tree borne fruit. Even a small jackfruit weighs about 5-7kg. The fruit is rich in potassium, calcium, and iron. Sri Lanka and Vietnam have established jackfruit industries, where the fruit is processed into products as diverse as flour, noodles, papad and ice cream.

Jackfruit is an  excellent source of Vitamin C. It is known to strengthen the immune system by improving the condition of white blood cells. Jackfruit is a rich source of antioxidants, phytonutrients and flavonoid that make it highly beneficial to protect from cancer. Its high content of potassium helps to lower high blood pressure and reduces the risk of stroke and heart attack.

Jackfruit contains good amount of dietary fiber, which improves digestion and prevents constipation. Its dietary fats help to clean toxins from the colon, thus giving protection from colon cancer.

 I love ripened jackfruits, its smell is heavenly for me.

Ingredients:

Ripened jackfruit – deseeded and blended- 2 cups

Wheat flour      - 1 cup

Baking soda     - ½ tsp

Rice flour          - 3 tbsps

Ghee    - 2 tbsps

Cinnamon powder – ½ tsp

Cardamom powder – ¼ tsp

Jaggery             - 1½ cups. Add 1 cup water to the jaggery and put on fire. When it dissolves, sieve and keep aside

Method:

-         Add the jackfruit pulp to the jaggery syrup while the syrup is still warm and mix well.

-         Sieve the wheat flour with baking soda and add to this.

-         Mix in the rice flour and then add cinnamon powder, cardamom powder and ghee. Again mix well.

-         Heat the oven to 200 degrees.

-         Oil the muffin tins, put in the butter paper cups, and pour the batter.

-         Bake for about 30 minutes.

-         The muffins will come out clean only when it is thoroughly cooled, or a lot of it will stick to the butter paper.