29 Jul 2015

Whole Wheat Carrot Muffins | Healthy Muffins

If you are regular to my space and haven't noticed yet, I love carrot bakes!! It is my next favorite flavor to chocolate. There are a few carrot bakes that I've already posted and here comes another healthy carrot muffins. I love baking these lovely muffins loaded with goodness. These little goodies tastes absolutely delicious! Of course the texture will be little different since we are using whole wheat but still this is one of my most favorite muffin recipe.
I have already posted an eggless version of carrot muffins but I prefer using eggs and butter while making muffins for kids and this recipe is perfect!


Whole Wheat Carrot Muffins


WHOLE WHEAT CARROT MUFFINS
Preparation time 15 mins | Baking time 15-18 mins | Makes 9 muffins
Recipe adapted from - here

Ingredients
  • Wheat flour - 1 cup
  • Brown Sugar - 1/3 cup
  • Baking powder - 2 tsp
  • Grated carrot - 1/2 cup
  • Milk - 1/2 cup + 1 tbsp
  • Butter - 1/4 cup (55 gms)
  • Egg - 1
  • Cinnamon powder - 1/2 tsp
  • Salt - 1/4 tsp
  • Vanilla extract - 1 tsp
  • Raisins - 1/2 cup (or use any chopped nuts or Chocolate chips )
  • Walnuts - 3 tbsp
Whole Wheat Carrot Muffins

Here are some other Carrot bakes

Method
1. Grate 1/2 cup of carrots and set aside. Chop the walnuts and set aside.
2. Pre heat the oven to 180 degrees C. Line a muffin pan with paper liners.



3. In a bowl, beat the butter and brown sugar till it's light and fluffy. Add the egg and vanilla and beat again.



4. Sift in the flour, baking powder, salt, cinnamon powder. Fold gently by adding milk.
5. Add the grated carrots and raisins and mix again till you get a homogeneous batter.



6. Scoop the batter into the paper liners, fill about 2/3 of the moulds. Sprinkle the walnuts on top.
7. Bake in pre heated oven for 15-18 mins or until the muffins are done.



8. Remove from oven and cool for 2 minutes then remove the muffins from the pan and cool completely.


Whole Wheat Carrot Muffins


Notes
1. The texture of whole wheat muffin/cake is slightly denser than maida(APF) cakes so make sure your batter is not too thick.
2. I added 1 tbsp extra milk since my batter was thick.
3. The original recipe used chocolate chips but I used raisins, the choice is your's.
4. I have made these muffins using jaggery too. Use slightly less than 1/3 cup, adjust to taste.



Until next time,
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