At last I am actually posting something!!!When I checked the date of my last post, I was surprised to see that it has been three weeks since I posted anything. Purvi's schooling has kept me so busy that I had to keep away from blogging. Apart from accompanying Purvi to school, I had to attend a couple of meetings, workshops, orientations, etc. It was like I had started going to school again. It is only these days that I have actually started feeling like a parent. :-)
These muffins were something that I had made for Purvi's snack box. She loves the flavour of cinnamon. So I thought these healthy muffins would be perfect for snacking or for breakfast. This recipe has been inspired from Dorie greenspan's Baking from my home to yours. I have made some changes to make these muffins eggless and healthy.
These cinnamon scented muffins are moist and are loaded with wholesome ingredients like coconut, nuts, raisins, currants, and not to mention carrots. These muffins taste good on their own. But if you want to make them even more irresistible, try smearing some butter or cream cheese. It will take these muffins to a whole new level.
Carrot spice muffins
Preparation time- 30min
Baking time- 30 min
Makes approximately 16 muffins
All purpose flour-2cups
White sugar- 1/2 cup
Light brown sugar- 1/3 cup
Baking powder- 1 tbsp
Grated carrot- 1 cup
Ground cinnamon- 1-1/2 tsp
Ground ginger- 1/2 tsp
Salt- 1/4 tsp
Olive oil- 2/3 cup
Flax seed powder- 2-1/2 tbsp mixed with 6 tbsp of water
Whole milk- 3/4 cup
Vanilla extract- 1 tsp
Shredded dried coconut- 1/2 cup
Raisins and currants- 1/3 cup
Chopped and toasted nuts- 1/3 cup
- Preheat oven at 180c
- In a large bowl, combine the flour, baking powder, cinnamon powder, ginger powder and salt. Sift the mixture. Stir in the sugars and mix well
- In another bowl, whisk the oil, flax seed mixture, milk and vanilla extract and mix till well combined
- Pour the liquid ingredients over the dry ingredients and gently mix to blend.
- Stir in the carrots, coconut, raisins and nuts and fold gently.
- Divide the batter Among the muffin cups and bake for 25-30 min or till an inserted skewer comes out clean.
- Allow the muffins to cool in the pan for five mins before transferring them to a wire rack to cool completely.
Note: I have used flax seeds as a substitute for two eggs. If you do not have flax seeds, then you can use half a cup of unsweetened apple sauce as a substitute.
Tip: To prevent the nuts and raisins from sinking, dust them with flour before mixing them in the batter.