Ria's Collection: WHOLEWHEAT CARROT MUFFINS

Wednesday, May 6, 2015

WHOLEWHEAT CARROT MUFFINS

Wholewheat Carrot Muffins
Ian loves carrots.Whenever I make a carrot thoran,something that I never really enjoyed before Ian,vanishes in no time in our house now. Ian considers it to be a snack and can hardly wait for me to finish cooking it. I baked these during Easter as I wanted to bring in the spirit by making something with carrots.So I made a huge batch of carrot thoran and these muffins. Both of them,vanished in no time.
Wholewheat Carrot Muffins
I was on the lookout for a good wholewheat carrot muffin recipe from a long time until I chanced upon Linu's page on Facebook. She had shared a recipe for it over there and it looked really good.I noted it down immediately and made a mental note to try that in the afternoon while Ian took his nap. I wait for him to nap to start baking something,just so that I can enjoy every step and take my own sweet time to finish it.
While the batter was made and poured into the muffin tins,the oven was preheating.Then as it baked and filled up our home with it's amazing aroma,I washed the dishes and cleared up the mess in the kitchen.By then, the muffins were done. It's a super simple,quick & delicious muffins.
WHOLEWHEAT CARROT MUFFINS
Wholewheat Carrot Muffins Makes 12-15

Ingredients:
2 cups whole wheat flour (I used regular atta)
1 teaspoon ground cinnamon
2 cups brown sugar
1 1/2 teaspoons baking soda
1/2 tsp baking powder
1 cup plain yogurt
3/4 cup water
1/2 cup vegetable oil
1 cup grated carrots

Method: Preheat the oven to 400F/ 200C and line a muffin tin.
In a medium bowl,mix together wheat flour,cinnamon,brown sugar,baking soda and baking powder.In another bowl, whisk together yogurt,water and oil. Whisk the wet ingredients into the dry ingredients just until the ingredients are mixed together.Fold in the grated carrots. Pour the batter into the muffin tin and bake for 22-25 minutes or until a toothpick inserted into the centre comes out clean.

These muffins are so moist and tender that you cannot believe that it's made with wholewheat flour.No matter how many times I've baked with that flour and found success, I still have an image that they can be dense and heavy. I think I should stop thinking that way! These muffins literally vanished in no time. I made some mini muffins too along with the regular one and I must say that they were super convenient to eat!
 

10 Comments:

Radhika Vadher said...

I was looking for a recipe with carrots.. This is it.. Gonna try it soon.. N hey a small correction Baking soda is repeated twice under the list of Ingredients instead on Baking Powder...

Ria Mathew said...

Hey Radhika, long time! Thanks for catching the error and I hope you enjoy these muffins! :)

Radhika Vadher said...
This comment has been removed by the author.
reeba said...

Can we use normal white sugar instead of brown sugar

Tia said...

The recipe sounds so healthy. Never been a fan of carrot cake... Do love Smita Chechi's though! But I'm tempted to try this. No eggs also

Shauna said...

Hey ria,
Should we use the packed dense brown sugar or the normal granulated brown kind?

Ria Mathew said...

Tia, you will like this. I haven't tasted Smita chechy's yet which I am sure is delightful!
Shauna, I used the dense packed one.

mg said...

Hi Ria,

Thanks for sharing this recipe. I made it and it came out really nice and soft.

Good blog & keep it going :)

Ria Mathew said...

Reeba, yes you can!

from the land of spices said...

hi ria....i would like to win a copy of monicas book because i have a collection of cookbooks and i tried grill sandwich recipe from that book and just loved it and i expect many more good recipes......
i m a fan of your lovely blog and follower of your facebook page
cheers
Anusha Mithun

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