This takes just 35 minutes end-to-end including grating carrots and preparing the batter to getting the baked goodies out of the oven :-)
Curd - 1/2 cup
Oil - 1/3 cup
Jaggery - 1/2 to 1 cup depending on how sweet you want it to be since carrots can be sweet themselves
Carrots (grated) - 1 cup
Baking soda - 1 tsp
Baking powder - 1/2 tsp
Vanilla essence - 1 tsp
Grate 1 cup carrots (around 1 medium sized carrot). Sieve the flour and baking soda, baking powder twice. Powder the jaggery or grate it. Take the wet ingredients in a bowl. Whisk the curd well so that there are no lumps. Next add the oil and whisk again. Add the jaggery powder and mix well. Add vanilla essence. Now add the dry ingredients and stir so that there are no lumps. Fold in the grated carrots. Add a ladleful of batter to the cupcake liners. Bake for 10-15 min till a toothpick inserted comes out clean.
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| Guilt-free carrot muffins! |
Ingredients-
Whole wheat pastry flour - 1 cupCurd - 1/2 cup
Oil - 1/3 cup
Jaggery - 1/2 to 1 cup depending on how sweet you want it to be since carrots can be sweet themselves
Carrots (grated) - 1 cup
Baking soda - 1 tsp
Baking powder - 1/2 tsp
Vanilla essence - 1 tsp
A pinch of salt
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| Batter , ready to go into muffin moulds |
Method-
Preheat your oven to 180 degrees Celcius.Grate 1 cup carrots (around 1 medium sized carrot). Sieve the flour and baking soda, baking powder twice. Powder the jaggery or grate it. Take the wet ingredients in a bowl. Whisk the curd well so that there are no lumps. Next add the oil and whisk again. Add the jaggery powder and mix well. Add vanilla essence. Now add the dry ingredients and stir so that there are no lumps. Fold in the grated carrots. Add a ladleful of batter to the cupcake liners. Bake for 10-15 min till a toothpick inserted comes out clean.
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| Ready to go into the preheated oven |
Enjoy these delicious guilt-free muffins!!