Ghee Residue Muffins

The research for these Muffin recipe started out of desperation. Fed up of throwing the residue that is left after making Ghee, I made it a mission to utilise this. After an unsuccessful attempt of using it in curries, I struck gold with this Recipe. Now, a favorite for my elder one’s school snack box, it is a pleasure to see her devour it.  

No beater or mixer needed, this is one easy recipe to pull off even on a school morning!

Serves – 25 medium size Muffins Time – Preparation – 15 minutes. Baking – 20-30 minutes 


  1. Ghee Residue – 6 tbsp
  2. Fine Sooji / Rawa – 2 Cups
  3. Brown/White Sugar – 1.5 Cups
  4. Milk – 2 Cups
  5. Cardamom Essence/Powder – 1 tsp
  6. Saffron Essence (optional) – 1 tsp 
  7. Baking Soda – 1.5 tsp


  1. Heat milk with sugar and Ghee residue and stir continuously till it dissolves
  2. Switch off the flame and put the Sooji in it and let it soak. This should take 7-10 minutes
  3. Set the oven for preheat at 180 C for 12 minutes
  4. Add cardamom & saffron flavours and Baking soda and mix well
  5. Pour in a greased muffin pan and bake at 180 C for 20-30 minutes

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