Carrot muffin

KASHMIRI BARKAKATI NATH shares her recipe of whole wheat eggless carrot muffin

 

I am someone who is always looking for healthy, tasty and nutritious food to serve to my loved ones. so, I mess with recipes and substitute with healthy option without compromising on taste. Food is an integral and essential part of my life. I believe in cooking with produce that is locally available, so most my recipes will contain ingredients which will be available easily.

Come, romance cooking and baking with me. Believe me, cooking and watching the smiles on your loved ones as they eat is one of the most gratifying and joyous act.

Today, I will share with a recipe of Wholewheat eggless carrot muffin.

Ingredients:

2 cups of whole wheat (atta)

3/4 cup of jaggery chopped fine

1/3 cup vegetable oil

1/4 cup raisin

1 cup milk

1/2 cup yogurt

1 cup grated carrot

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of cinnamon powder

1/4 teaspoon of nutmeg (jaiphal) powder.

1/4 salt

1 tablespoon vinegar.

Method:

Add the vinegar to the cup and milk and set aside for 5 mins, to curdle. Sift all the dry ingredients together. Keep aside. Now, add the oil to the milk vinegar mix and whisk with a spoon or with a hand blender for a minute or so. To this add the jaggery and mix well until no lumps are there.

Add the dry ingredients to this mixture of milk, jaggery and oil, mix in the grated carrot and raisin and yogurt and stir well. Give it a really good stir so no lump are there.

Grease a muffin tray and drop large spoonful of the mixture and bake at 180 degree oven for 25 mins or until a knife inserted comes out clean. Serve warm or at room temperature.

If you do not possess a muffin tray, you can grease a medium size round cake tin and bake for 45/ 50 mins in a 180 degree oven. These muffins are super moist because of the addition of yogurt

I serve muffins with home made pineapple and plum preserve.

A cup of tea and a muffin on a rainy day!

Note: Here I have substituted refined sugar with jaggery, which is rich in mineral vitamins and salts. It also has respiratory cleansing property proven both scientifically and over generations. It aids in digestion and helps purify the blood. Whole wheat has far higher nutritional value then refined white flour. Carrot is rich in vitamin A and beta carotene, and D.

These muffins make great snacks for children and packing in the lunch box for school and gets done in a jiffy.

Happy cooking and look forward to many more sharing.

Like us on facebook: facebook.com/TheThumbPrintMag

I am someone who is always looking for healthy, tasty and nutritious food to serve to my loved ones. so, I mess with recipes and substitute with healthy option without compromising on taste. Food is an integral and essential part of my life. I believe in cooking with produce that is locally available, so most my recipes will contain ingredients which will be available easily.

Come, romance cooking and baking with me. Believe me, cooking and watching the smiles on your loved ones as they eat is one of the most gratifying and joyous act.

Today, I will share with a recipe of Wholewheat eggless carrot muffin.

Ingredients:

2 cups of whole wheat (atta)

3/4 cup of jaggery chopped fine

1/3 cup vegetable oil

1/4 cup raisin

1 cup milk

1/2 cup yogurt

1 cup  grated carrot

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of cinnamon powder

1/4 teaspoon of nutmeg (jaiphal) powder.

1/4 salt

1 tablespoon vinegar.

Method:

Add the vinegar to the cup and milk and set aside for 5 mins, to curdle. Sift all the dry ingredients together. Keep aside. Now, add the oil to the milk vinegar mix and whisk with a spoon or with a hand blender for a minute or so. To this add the jaggery and mix well until no lumps are there.

Add the dry ingredients to this mixture of milk, jaggery and oil, mix in the grated carrot and raisin and yogurt and stir well. Give it a really good stir so no lump are there.

Grease a muffin tray and drop large spoonful of the mixture and bake at 180 degree oven for 25 mins or until a knife inserted comes out clean. Serve warm or at room temperature.

If you do not possess a muffin tray, you can grease a medium size round cake tin and bake for 45/ 50 mins in a 180 degree oven. These muffins are super moist because of the addition of yogurt

I serve muffins with home made pineapple and plum preserve.

A cup of tea and a muffin on a rainy day!

Note: Here I have substituted refined sugar with jaggery, which is rich in mineral vitamins and salts. It also has respiratory cleansing property proven both scientifically and over generations. It aids in digestion and helps purify the blood. Whole wheat has far higher nutritional value then refined white flour. Carrot is rich in vitamin A and beta carotene, and D.

These muffins make great snacks for children and packing in the lunch box for school and gets done in a jiffy.

Happy cooking and look forward to many more sharing.
Like us on facebook: facebook.com/TheThumbPrintMag

I am someone who is always looking for healthy, tasty and nutritious food to serve to my loved ones. so, I mess with recipes and substitute with healthy option without compromising on taste. Food is an integral and essential part of my life. I believe in cooking with produce that is locally available, so most my recipes will contain ingredients which will be available easily.

Come, romance cooking and baking with me. Believe me, cooking and watching the smiles on your loved ones as they eat is one of the most gratifying and joyous act.

Today, I will share with a recipe of Wholewheat eggless carrot muffin.

Ingredients:

2 cups of whole wheat (atta)

3/4 cup of jaggery chopped fine

1/3 cup vegetable oil

1/4 cup raisin

1 cup milk

1/2 cup yogurt

1 cup  grated carrot

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of cinnamon powder

1/4 teaspoon of nutmeg (jaiphal) powder.

1/4 salt

1 tablespoon vinegar.

Method:

Add the vinegar to the cup and milk and set aside for 5 mins, to curdle. Sift all the dry ingredients together. Keep aside. Now, add the oil to the milk vinegar mix and whisk with a spoon or with a hand blender for a minute or so. To this add the jaggery and mix well until no lumps are there.

Add the dry ingredients to this mixture of milk, jaggery and oil, mix in the grated carrot and raisin and yogurt and stir well. Give it a really good stir so no lump are there.

Grease a muffin tray and drop large spoonful of the mixture and bake at 180 degree oven for 25 mins or until a knife inserted comes out clean. Serve warm or at room temperature.

If you do not possess a muffin tray, you can grease a medium size round cake tin and bake for 45/ 50 mins in a 180 degree oven. These muffins are super moist because of the addition of yogurt

I serve muffins with home made pineapple and plum preserve.

A cup of tea and a muffin on a rainy day!

Note: Here I have substituted refined sugar with jaggery, which is rich in mineral vitamins and salts. It also has respiratory cleansing property proven both scientifically and over generations. It aids in digestion and helps purify the blood. Whole wheat has far higher nutritional value then refined white flour. Carrot is rich in vitamin A and beta carotene, and D.

These muffins make great snacks for children and packing in the lunch box for school and gets done in a jiffy.

Happy cooking and look forward to many more sharing.

KASHMIRI BARKAKATI NATH

KASHMIRI BARKAKATI NATH

An avid and passionate baker, the face behind XOXO cupcakes etc, book junkie, traveler, mother, wife, Kashmiri Barkakati Nath runs a catering business. Food inspires her and invokes her to be creative. In her other avatar, she works with textile and indulges in promoting the beautiful indigenous silks of the Northeast India.