Source:https://cookingwidjoy.wordpress.com/2014/12/19/eggless-whole-wheat-carrot-muffins/
Modified as below:
Ingredients:
Makes 12 medium sized muffins
Bake the muffins for 20-25 minutes on 180°C or till they are done. The time may vary depending upon oven. You can check if they are done by inserting a skewer in the middle or until the tops turn golden brown. Take out the muffins from the oven and let them cool down for 5 minutes before trying to eat them :)
Modified as below:
Ingredients:
Makes 12 medium sized muffins
- Whole Wheat flour : 1 3/4 cup
- Carrot (grated) : 1 cup (packed)
- Sugar : 3/4 cup
- Yogurt : 1/2 cup
- Milk : 1/2Cup
- Olive Oil/Cooking Oil : 1/4 cup + 1 Tbsp
- Baking Powder : 1 1/4 tsp
- Baking Soda : 3/4 tsp
- Vanilla Extract/Essence : 1/2 tsp
- Salt : 1/4 tsp
- Cinnamon Powder : 1/2 tsp
- Nutmeg Powder : 1/4 tsp
- Walnuts : a hand full
- Raisins/Sultanas : a hand full
- Chocolate chips- Optional
- Preheat the oven at 180°C(Convection mode). Grease/Line 12 muffin cups.
- Put oil and yogurt in a big bowl and whisk well. Then add sugar, milk, vanilla extract and again whisk till the sugar dissolves, and the batter become fluffy and smooth.
- Sift together whole wheat flour, baking power, baking soda, salt, cinnamon powder, nutmeg powder.
- Add the sifted flour mix into the wet mixture by turning/folding gently.
- Onve the flour is mixed, fold in the the grated carrot, walnuts and raisins. You can add in the chocolate chips as well.
- Fill in each muffin cup with the batter until 3/4th.
Bake the muffins for 20-25 minutes on 180°C or till they are done. The time may vary depending upon oven. You can check if they are done by inserting a skewer in the middle or until the tops turn golden brown. Take out the muffins from the oven and let them cool down for 5 minutes before trying to eat them :)
