Eggless Butterless Whole Wheat Carrot Muffins

     Everyone, including kids love muffins. In this recipe I am spicing up with carrot and cinnamon powder. Additional attractive is that it is eggless, butterless and whole wheat.

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 10 Muffins

Ingredients:

Whole Wheat Flour	1 ¼ cup
Corn Flour	¼ cup
Sugar	1 cup
Curd	1 cup
Oil	½ cup
Grated Carrot	1 cup
Baking Powder	1 tsp
Baking Soda	½ tsp
Salt	¼ tsp
Vanilla Essence	1 tsp
Cinnamon Powder (optional)	½ tsp

Procedure:

1. Preheat the oven for 200 degree Celsius.

2. Sieve the wheat flour, corn flour, baking soda and baking powder 3 times.

3. Powder the sugar using the dry mixie jar.

4. Add curd and salt in a mixing bowl. Mix them well with whisk.

5. Then add vanilla essence and cinnamon powder (if used). Mix them well.

6. Add the oil and mix them well with whisk.

7. Now add the cake flour (from 2) little by little and mix them with whisk.

8. Finally add the grated carrot and mix well.

9. Now line the muffin tray with muffin paper cups. Then pour the batter (from 8) till ¾ of the cups.

10. Bake the muffins at 180 degree Celsius for 20 mins or until the inserted the tooth pick comes out clean.

11. Remove the tray from the oven and allow it to cool down completely. Then take it out from the tray and serve it with tea.

       Healthy and yummy carrot muffins are ready!!!

Note:

1. Use maida instead of wheat flour.

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