But when I woke up this morning and saw this Carrot Muffin recipe, I shouted Hurray! Carrots are always in my refrigerator you see.. as its a veggie that my two little ones adore.
And as the recipe was simplicity itself.. I quickly gathered the ingredients to put this together. A moments's dismay as I did not have a green apple or any apple for that matter...so I did some quick thinking and replaced the apple in the recipe with banana and some lemon juice to lend to the tart flavor of the apples. Threw in some raisins instead of the nuts. Halved the recipe and got 18 Mini Muffins.
The Muffins are soft and fruity and simply flavourful. The use of cinnamon lends the muffin a delicious sweet scent that lingers on the taste-buds long after the Muffin has been devoured.
This recipe has been baked for Fondbites Bakealong..
Preparation Time - 15 minutes
Cooking Time - 15-18 minutes
Makes - 18 Mini Muffins
What you Need?
- 90 gms Maida (All Purpose Flour)
- 75 gms Castor Sugar
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/2 tsp Cinnamon Powder
- 2 tbsp Raisins
- 1 Carrots (peeled and grated)
- 1/2 nos Banana (mashed)
- 1 no Egg (large)
- 60 ml Oil
- 1/2 tsp Vanilla Extract
- 1/2 tbsp Lemon Juice
How to Proceed?
- Pre-heat the oven to 180 degree C (350 degree F).
- Line muffins cups with paper liners and place on a tray.
- Sieve together (Refined flour, Salt, Baking Powder, Baking Soda & Cinnamon Powder.
- Add in the sugar and whisk to distribute the sugar evenly.
- Throw in the raisins.
- In another bowl whisk the wet ingredients (Egg, Oil, Vanilla Extract & Lemon Juice) till well homogenized.
- Make a well in the center of the flour mixture and pour the wet ingredients into the well.
- Fold gently using a fork until the ingredients just come together. Do not over mix.
- Add the grated carrot and the mashed banana and mix until all the ingredients are combined.
- The batter is fairly thick.
- Spoon the batter into the prepared Muffin Cups.
- Bake in the middle of the oven at 180°C for 15 to 18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Remove from oven and cool on a wire rack.
- The muffins are best served warm.
- The muffins can also be stored in airtight container for upto 3 days.
- If you haven't already gone to check if you have all the ingredients handy...the next few clicks should propel you to the kitchen sooner.
- Check out the soft crumb. I have already gobbled several of these...and Trust me .. I don't have a sweet tooth.
- The Carrot Muffins just melt in the mouth and explode into awesome flavors created by the medley of these very simple ingredients.
- Baking time and temperature will alter according to the size of the muffin cups and the type of the oven used.
- If using regular muffin cups this recipe will yield 8 Muffins.
- Melted butter can be substituted instead of oil for a richer flavor
- The original recipe called for Green Apple instead of Banana and Cashew nuts instead of Raisins, these too can be substituted in the above recipe.
- You can replace the All purpose flour with Whole wheat flour to make the muffins even healthier.
- These muffins are best served warm, but taste equally good once they have cooled down as well.