Tuesday, November 26, 2013

Carrot Muffins

the one without pecan on top is for Phin Zhe

My mum used to make tasty and healthy carrot cake for me and now it is my turn to make for my son. :) I would not want to bake a whole cake on a working day morning, so I tweaked the recipe and changed it to muffin recipe.

I measured everything the night before(step 1 done and sugar in a separated bowl) and kept the grated carrot in fridge. This morning I just need to mix and bake. What a lovely morning with carrot cake fresh from the oven and a glass of homemade black soy milk.

I passed one to Phin Zhe's teacher. She has a cupcake project for the kids and they will bring the end products to old folks home. Before I could reach office, I received her watapps message saying that it is very delicious and feel like getting an oven to pick up baking. Please try the recipe and tell me that she is not trying to be polite. ;)

This recipe makes 8 muffins.

1 1/4 cups(150g) all-purpose flour(sifted twice)
1/2 cup(50g) chopped almonds/walnuts/pecans(I used walnuts)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups(195g) grated carrots
2/3 cup(68g) vegetable oil(I used grape seed oil)
1 cup(145g) brown sugar
(I used 75g only)
3 eggs
** I might further reduce the sugar to 70g because now Phin Zhe can finish one muffin on his own. I do not want him to develop a sweet tooth.**

1. Mix flour, baking powder, salt, cinnamon together. Set aside.
2. Whisk the eggs and sugar until mix well and sugar are almost melted.
3. Add in carrots, vegetable oil to the egg mixture and mix well.
4. Stir in flour mixture and mix well . Don’t over mix.
5. Scoop into cupcake liners and bake in preheated oven at 160’c for 15 to 20 minutes or until tester/toothpick comes out clean.

1 comment:

Anonymous said...