Ende Kushini: Carrot muffins

Friday, 3 April 2015

Carrot muffins | eggless

The earlier muffin I made had oil, butter, eggs - too much of calories. So I was trying to find out a guilt free muffin. Thats when I came across this carrot muffins in one of the blogs. This was also an eggless version of muffins. I was skeptical before trying this since I was not sure if the muffins will be soft since there were no eggs. But the muffins were soft and delicious. Also I tried out these muffins with wheat flour instead of the traditional all purpose flour.

Ingredients:

Wheat flour / Atta - 1 & 1/4 cup
Curd / plain yogurt - 1 cup
Grated carrot - 3/4 cup
Sugar - 3/4 cup
Oil - 1/4 cup + 2tblsp
Baking powder - 1 tsp
Baking soda (Sodium bi carbonate) - 1/2 tsp
Vanilla essence - 1/2 tsp
Salt - A pinch

Method:

Gather all the things required to the counter top. Preheat oven to 180 deg C. Mean while wash, peel and grate carrots. Keep aside. Sift flour, baking powder, baking soda and salt in a bowl. This is to ensure even mixing.

In another mixing bowl, using a whisk mix well curd and oil. Add sugar, vanilla and mix until it is dissolved.

Add the sifted flour mixture (dry ingredients) and mix gently. Do not over mix. Lastly add carrots and fold (mix gently) the mixture so that carrot is mixed with the batter.

Line a muffin tray with muffin liner and pour batter until 3/4 th of it. Make sure to spoon equal amount of the batter in all the muffin liners

Bake for 15- 18 minutes or until a tooth pick inserted comes out clean. Cool over a wire rack before storing. Keeps good at room temperature for 2 days.

Notes:

Any cooking oil can be used, I used coconut oil. Other than this, Canola, olive oil or vegetable oil is recommended.
Do not over mix after you add the dry ingredients.
Bake immediately once you prepare the batter.

Soft, tasty, healthy muffins, perfect for breakfast or for your kids snack box or as kids evening snack.