WHOLEWHEAT CARROT MUFFINS – EGGLESS, BUTTERLESS

 

 Carrot muffins are the healthy option for breakfast , as these are nutrition packed . Two muffins with a glass of milk completes the kid's breakfast.

     I made this muffins with whole wheat flour and without egg. As i already made carrot cake , i like the flavor of carrot in the bakes.

Carrot muffins are Ingredients:

1/4 cup walnuts or cashews toasted and chopped

1 1/3 cups raw carrots, peeled and grated


1 small apple, peeled and grated


175 g (1 1/3 cups) Whole wheat flour

150 g (3/4 cup) granulated white sugar

1/2 teaspoon baking soda


1 teaspoon baking powder


1/4 teaspoon salt

1 teaspoon ground cinnamon (Optional)

1 cup hung curd 


120 ml (1/2 cup) any flavorless cooking oil

1 teaspoon pure vanilla extract

Method:

 Pre­heat oven to 180 degree C (350 degree F).

 Pour oil in a bowl and pure vanilla extract. Beat using a wire whisk until combined well. In a separate bowl sift together flour, sugar, baking powder, baking soda, salt and cinnamon powder (if using).

 Add the chopped nuts in the flour mixture and mix well using a wooden spoon.

 Pour  the wet ingredients into dry mixture and fold gently.

 Add the grated carrot and apple and mix until everything just combines well with each other.

  Spoon the muffin mixture into the muffin cups and bake in oven for nearly 20 to 25 minutes or until a toothpick inserted into the center of one muffin comes out clean.

 Remove from oven and cool on a wire rack. They are best just after 10 minutes of baking. They can also be stored in airtight container for upto 3 days.

Chef’s recommendation :

To make the muffins with egg  - add 2 eggs at room temperature instead of 1 cup hung curd.

The apple in the recipe also adds to moistness and crumble texture.

Adding   cinnamon powder is  optional , but using it gives a flavor to the muffin as well as helps in digestion.