Eggless carrot muffins recipe | Eggless baking recipes

I made these muffins a long time back, but saved for posting this time when I am on vacation as I knew I would be short of posts. I really loved the simplicity of this recipe when I saw this here in this blog. It was tasty, healthy with no maida – with carrots and wheat flour and no butter, only oil so lower in fat too. What else we need. I had these myself for snack without any guilt. You can also try this for your family for their snack and sure they are going to love this. Its been a long long time since I posted any baking recipes, so this one is perfect to break the break, stay tuned for more eggless baking recipes! I am enjoying my vacation at mom’s place and I really sorry, could not respond to the flowing mails and comments. Soon will respond to all you queries!

Eggless carrot muffins recipe

Recipe Cuisine: Continental  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 18 mins    |  Makes: 8

Ingredients

Wheat flour / Atta	1 & 1/4 cup
Curd / plain yogurt	1 cup
Grated carrot	3/4 cup
Sugar	3/4 cup
Oil	1/4 cup + 2tblsp
Baking powder	1 tsp
Baking soda (Sodium bi carbonate)	1/2 tsp
Vanilla essence	1/2 tsp
Salt	A pinch

Method

1. Gather all the things required to the counter top. Preheat oven to 180 deg C. Mean while wash, peel and grate carrots. Keep aside. Sift flour, baking powder, baking soda and salt in a bowl. This is to ensure even mixing.

2. In another mixing bowl, using a whisk mix well curd and oil.

3. Add sugar, vanilla and mix until it is dissolved.

4. Add the sifted flour mixture (dry ingredients) and mix gently. Do not over mix.

5. Lastly add carrots and fold (mix gently) the mixture so that carrot is mixed with the batter.

6. Line a muffin tray with muffin liner (I use two for better looks) and pour batter until 3/4 th of it. Make sure to spoon equal amount of the batter in all the muffin liners.Bake for 15- 18  minutes or until a tooth pick inserted comes out clean. Cool over a wire rack before storing. Keeps good at room temperature for 2 days.

Notes

• Any cooking oil can be used, I used sunflower oil. Other than this, Canola, olive oil or vegetable oil is recommended.
• Do not over mix after you add the dry ingredients.
• Bake immediately once you prepare the batter.

Soft, tasty, healthy muffins, perfect for breakfast or for your kids snack box or as kids evening snack.

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