September 30, 2016

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

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

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!!!
1. Use maida instead of wheat flour.

Click here to view more Muffin Recipes.


Boni's Healthy Twists said...

Yum and lovely cake... without egg and butter... classic wow awesome !!!

sangeetha senthil said...

wow looks so yum yumm

Unknown said...

Your muffins look so perfect. I will try them tomorrow ☺

Kurinji said...

@thanks Subadra Baskar

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