CARROT MUFFINS

CARROT MUFFINS

Yummy muffins..easy to make and filling too...!!! Try them at home and share your comments.. :-)

Makes: 6 Pieces

INGREDIENTS:

All purpose flour: 150 gm
Refined Oil/Melted Butter: 125 ml
Salt: a pinch (negligible)
Egg(s): 1 no.
Castor Sugar: 125 gm
Vanilla essence: 1 tbsp
Carrot(s): 1 no. (grated)
Baking Powder: 1 tbsp
Almonds: few

METHOD OF PREPARATION: 

1) In a bowl, mix oil, powdered sugar. Beat well till light and fluffy. Add egg and beat well again. Add the essence and mix. Add the grated carrot along with the juice and mix it well.

2) In another bowl sieve the flour and baking powder. Sieving gives lightness to the cake and prevents it from becoming heavy and sinking. Add salt and mix evenly.

3) Now add the dry ingredients into the wet mixture. Fold in the flour gently. Do not beat it vigorously but make sure the mixture is even and mixed well without lumps.

4) Pre-heat the oven to 180 degrees.

5) Grease the muffin tin and dust some flour or cornflour into it. Pour the muffin mix into each muffin space. Make sure all the six batter are evenly poured so that they all take the same time to cook. Place one almond in the center of each one.

6) Place the muffin tray in the pre-heated oven and let it bake till 20 min. Check after 20 min by pricking a thin stick in the middle of a muffin, if it comes out clean then they are done or else let them bake for another 5-7 min.

7) Take out the tray, let the muffins cool for about 5-7 min before removing them. After cooled generously, loosen the edges with the help of a knife and remove the muffins one by one into a plate. 

DRESSING AND SERVING:

Carrot muffins are ready to gallop. Serve it like that or top it with your favorite ice-cream...!