Here I have used the same recipe of
my carrot cake with very few variations. I made this ‘n ‘number of times. This
has become our family favorite. When I prepared this last time, I thought to
make it healthier by substituting Maida with Wheat flour and I converted it as muffins.
I did not have any clue how the texture would be as the cake with wheat flour
tend to become little dense. But to my surprise, it was as soft as the one with
all purpose flour. More over it tastes more delicious. Over to the recipe…
Ingredients
1.
Carrot grated -1 n 1/2 cup
2.
Whole wheat flour or atta-1 cup
3.
Egg-2 nos
4.
Sugar-1 cup
5.
Baking powder-1tsp
6.
Salt-less than ¼ tsp
7.
Refined oil-1/2cup
8.
Vanilla essence-1 tsp
9.
Cinnamon powder- 1tsp (optional)
Method of preparation
1.
Preheat the oven to 150degree.
2.
Line a
muffin tray with paper liners or just grease the tray.
3.
Combine flour, baking powder and salt
together. Keep it aside.
4.
Beat egg till frothy. Add sugar in
and beat again. Add oil, grated carrot and vanilla essence. Give a gentle stir. Now
add the combined flour mix. Fold in gently using a spatula or a spoon.
5.
Fill only 3/4 th of each liner. Bake
at 150 ◦ for 20 -25 minutes or till the inserted toothpick comes out clean.
6.
Transfer it into a cooling rack. Let
it cool completely.
With this measurement I got around 9 medium
sized muffins.