Friday, December 28, 2012

Healthy Carrot Muffins

Its a cold, coooold morning....brrrrr.....
sub zero temperature with ice forming on the surface of the roadside puddles and hands going numb even with the gloves on!
The weather here is not one where I feel like roaming the streets...like I usually do on normal days....
These days I want to head back as fast as my legs can take me and the stroller (where my little one is all bundled up) allows me, into my oh so warm home!
The winters here are cold and now I understand why people come out in droves during the summer...
They are tired of staying indoors!
Back home though the winter is usually not so severe and over before you blink your eyes...its still the best time of the year...
the smell of roasting peanuts mixed with the smog..(smoke and fog) that hangs in the air...
the hot samosas and the hotter and spicier food...
the juicy sweet guavas and oranges that flood the markets...
the amazing fresh vegetables, among them my all time favorite-sweet green peas and the carrots!
So as an ode to the lovely winters back home...



THE most healthy and tastiest carrot muffins I have had!!
its sooo easy to make and the kids love it!
so here goes:


Ingr:
3/4 cup regular whole heat flour or Atta
1/2 cup all purpose flour or Maida
1/2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
a pinch of ground or finely grated nutmeg

1/4 cup canola/veg oil
3/4 cup firmly packed brown sugar
2 eggs
1/2 cup natural apple sauce
1/2 tsp vanilla extract
1 1/2 cups finely shredded/grated carrots
1/4 cup finely chopped walnuts

Preheat the oven to 350 degrees.
Line the 12 muffin cup tray with paper liners.
In a bowl, sift together both the flours, the baking soda, the salt, cinnamon and nutmeg.
In a larger bowl, whisk together the eggs and oil, and then the brown sugar.
Mix till they are well combined.
Now whisk in the apple sauce, vanilla essence and the carrots.
Add the dry ingredients and mix until just combined.
Ten stir in the walnuts (reserving some for later)
Divide the batter equally among the muffin cups, and sprinkle some walnuts on top of each.
Bake for around 20 minutes and check with a toothpick to see if done.
Enjoy slightly warm with your evening cuppa!
:-)

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