Mulberry Banana Oat Muffins (Stovetop Friendly!)

Method

Grease or line six muffin moulds. Preheat a kadhai with a stand inside over medium heat for 10 minutes. Add the oats, bananas, eggs, yogurt, baking powder, baking soda, oil, and 2 tablespoons of mulberry jam to a blender. Blend until smooth. Fill each muffin mould halfway with batter. Add 1 teaspoon of mulberry jam to the centre of each, then cover with the remaining batter until the moulds are about ¾ full. Place the moulds inside the preheated kadhai, cover with a tight-fitting lid, and cook on low heat for 30–35 minutes, or until a toothpick inserted into the muffin (avoiding the jam centre) comes out clean. Allow the muffins to cool completely before frosting. To make the frosting, whisk together the chhena, hung curd, and softened butter until smooth. Fold in the mulberry jam to create a lightly swirled frosting. Pipe or spread the frosting over the cooled muffins and finish with an extra swirl of mulberry jam if desired. Tip: If you have an oven, bake at 180°C for 18–22 minutes, or until a toothpick comes out clean. The jam centre will stay deliciously gooey.