This lowly Malunggay may not be top of mind when it comes to vegetables but scientific research confirms that this humble leaves are a powerhouse of nutritional value. See benefits here. Thus, Malunggay is also a very good source of Calcium, a nutrient that stimulate's milk production. Research also shows that it is likewise rich in iron, phosphorous and vitamins A, B and C, nutrients that are good for the baby.
Ingredients
1 cup white sugar
1/2 cup unsalted butter
2 eggs, room tempt
2 tsp vanilla extract
1 1/2 cup all purpose flour
1 3/4 tsp baking powder
1/2 cup milk
1/8 tsp fine salt
3 tsp of blended malunggay leaves
Directions
Pre-heat oven to 350 degrees F. Put about a cup of maluggay leaves in a food processor. Set aside.
Cream the softened butter and sugar together for about 3 minutes or until light and fluffy. Beat in eggs one at a time and stir in vanilla extract. Sift together flour, baking powder and salt. Add to the creamed mixture and mix well using a ladle or spatula. Stir in the milk until batter is smooth then add blended malunggay and mix until combined. Pour into cupcake liners about 3/4 full and bake for 20-22 minutes or until toothpick inserted comes out clean.
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