Carrot muffins made with organic whole wheat flour are very healthy and tasty as well. In my carrot muffins recipe I used jaggery in place of sugar which improved the taste even more.
Ingredients
2 cups of organic whole wheat flour
2 cups of grated carrot
1/2 cup walnuts
1/2 cup butter
1 cup jaggery
1 cup plain yogurt
1 tsp pink himalayan salt
1 tsp baking soda
1 tsp baking powder
1 tsp cardamom pwdr or cinnamon pwdr
2 cups of organic whole wheat flour
2 cups of grated carrot
1/2 cup walnuts
1/2 cup butter
1 cup jaggery
1 cup plain yogurt
1 tsp pink himalayan salt
1 tsp baking soda
1 tsp baking powder
1 tsp cardamom pwdr or cinnamon pwdr
Preparation
preheat the oven to 400°F.
Grease muffin molds and keep them aside.
Chop the walnuts into small pieces and keep them aside.
Grate the carrot and keep aside. I grated 1 cup finely and another cup roughly.
Grate the jaggery finely.
preheat the oven to 400°F.
Grease muffin molds and keep them aside.
Chop the walnuts into small pieces and keep them aside.
Grate the carrot and keep aside. I grated 1 cup finely and another cup roughly.
Grate the jaggery finely.
Procedure
Sift the wheat flour, baking soda, baking powder and salt into a bowl. Add cardamom powder into the sifted mixture and mix them well. Combine grated carrot and flour mixture and keep it aside.
In another bowl, whisk together butter, jaggery and yogurt. Add the carrot and flour mixture into the butter mixture. Mix it well. Now add the chopped walnuts.
Fill the greased muffin molds with the batter by leaving a small gap. Place the muffin pans in the preheated oven. Bake the first 5 minutes in 400°F and then reduce the temperature to 350°F and bake them until the tooth pick comes out clean. It may take 20 to 30 minutes depending on the oven.
Bring them out of the oven and let them cool for a few minutes and remove from the molds. Serve them as a breakfast or as a snack. Enjoy the healthy carrot muffins and don't forget to give me your feedback.
Please feel free to write your comments, suggestions and questions in the comments section below.
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Sift the wheat flour, baking soda, baking powder and salt into a bowl. Add cardamom powder into the sifted mixture and mix them well. Combine grated carrot and flour mixture and keep it aside.
In another bowl, whisk together butter, jaggery and yogurt. Add the carrot and flour mixture into the butter mixture. Mix it well. Now add the chopped walnuts.
Fill the greased muffin molds with the batter by leaving a small gap. Place the muffin pans in the preheated oven. Bake the first 5 minutes in 400°F and then reduce the temperature to 350°F and bake them until the tooth pick comes out clean. It may take 20 to 30 minutes depending on the oven.
Bring them out of the oven and let them cool for a few minutes and remove from the molds. Serve them as a breakfast or as a snack. Enjoy the healthy carrot muffins and don't forget to give me your feedback.
Please feel free to write your comments, suggestions and questions in the comments section below.
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