With Christmas being just around the corner, the whole environment has turned real Christmassy. Just observing the whole festive spirit/theme, I simply cannot stop myself to be a bit merrier and feel enjoyed with some good cakes and muffins. So, my dear friends, let’s start rolling in this spirit with freshly baked Eggless Whole Wheat Carrot Muffins !
Following in the footsteps, my little angel started humming/singing “jingle bells” from the start of this December and has been only asking cakes/cupcakes in all these weeks. (By the way, I don’t think she is doing it because of December/Christmas 😉). I finally gave in to her demands and prepared these delicious Carrot Muffins for her. To add some touch of healthiness from my side, I used whole wheat flour, raisins and walnuts; I also experimented by not using eggs as most of my friends in India don’t eat eggs 😊
So, let’s get the baking gloves out and start this baking saga…
The ingredients for making Eggless Whole Wheat Carrot Muffins are :
1. Whole Wheat flour : 1 1/4 cup
2. Carrot (grated) : 3/4 cup (packed)
3. Sugar : 3/4 cup
4. Yogurt : 1 cup
5. Milk : 1 Tbsp
6. Oil : 1/4 cup + 1 Tbsp
7. Baking Powder : 1 tsp
8. Baking Soda : 1/2 tsp
9. Vanilla Extract/Essence : 1/2 tsp
10. Salt : 1/4 tsp
11. Cinnamon Powder : 1/2 tsp
12. Nutmeg Powder : 1/4 tsp
13. Walnuts : a hand full
14. Raisins/Sultanas : a hand full
Take a bowl and sift the wheat flour, baking powder, baking soda, salt, cinnamon powder, and nutmeg powder. Mix it well, and keep it aside for later use.
Preheat the oven at 180°C for 10-15 minutes.
Put oil and yogurt in a big bowl and whisk well. Then add sugar, vanilla extract and again whisk till the sugar dissolves, and the batter become fluffy and smooth.
Now add the sifted flour mix into it and mix (by turning/folding) gently. Once it mixes evenly then add grated carrots and raisins, and again mix gently by folding. The batter is ready now.
Grease the muffin moulds or silicon cupcakes mould, and fill each mould (3/4th) with the batter; also put some chopped walnuts on the top. Now bake these moulds for 20-25 minutes on 180°C or till they are done. To check, insert a toothpick or skewer in the middle of the muffin – the muffin is ready if the toothpick/skewer comes out clean.
Take out the muffins from the oven and let them cool down for 5 minutes. Your healthy, yummy moist Eggless Whole Wheat Carrot Muffins are ready to be enjoyed ! You will get around 12 muffins with this recipe.
Insider Tips / Finer Points :
Ensure that you do not over-mix the batter.
Bake immediately once you have prepared the batter.
Baking time differs from oven to oven; so keep an eye after 18 minutes.
Feel free to add eggs, if you prefer.