Carrot Muffins (Eggless)

Hello Everyone….

     "The Delicious Destination" would greet you all periodically with vegetarian recipes, not just confined to Indian cuisine but from cuisines 'across the globe'.
This is my first post in this blog.. Wanted to start off with something from baking - one of the genres which i haven't tried my hands-on… and at the same time preferably a sweet and simple dish… Thus the carrot muffins were born :)

Here we go to the recipe..

Carrot Muffins - Eggless

Prep Time: 15 mins || Cook Time: 25 mins || Yields: 7 ||  Category: Breakfast/Snack  

Ingredients:

1. Wheat flour - 1 & 1/2 cup

2. Curd - 1 & 1/4 cup

3. Baking Powder - 1 tsp

4. Baking Soda (Sodium Bi-carbonate) - 1/2 tsp

5. Grated carrot - 1 cup

6. Sugar - 1 cup

7. Cashews - 10

8. Olive oil (any cooking oil) - 1/4 cup

Method:

1. In a bowl, mix curd and oil to a smooth paste using a whisk or spoon. Add sugar and mix well. Meanwhile preheat the oven to 350 deg fahrenheit.

2. Add wheat flour, baking powder & baking soda  to the above paste and mix well. Need not add water.

3. Add the grated carrots and cashews and mix well.

4. Line a baking tray with muffin liners and spoon in the prepared muffin batter till three-fourth of every cup. The remaining space would be filled up when the muffins puff up while baking. Place the muffin tray in the pre-heated oven and bake for 25-27 mins or accordingly till a toothpick inserted comes out clean.

5. Remove the baking tray from the oven and cool the muffins for 10 -15 mins and store them in an air-tight container.

Yummy eggless carrot muffins are ready :) I had this as a short-eat for the evening.They should keep good un-refrigerated for about 2 days and if refrigerated, for 3-4 days.