Carrot Raisin Muffins

Make these carrot raisin muffins to fill your kids tiffins. You can have them also as a tea time snack.

Servings: 6

Prep. Time: 20 Mins.

Baking Time: 40 Mins.

Ingredients:

• Maida [refined flour/all-purpose flour] – 1 cup
• Carrots (finely grated) – 1 ¼ cup
• Eggs – 2
• Castor Sugar – ¾ cup
• Baking Powder – ¾ tsp.
• Baking Soda – 1 tsp.
• Nutmeg Powder – ½ tsp.
• Vanilla Essence – ½ tsp. OR Vanilla Emulco – 2 to 3 drops
• Raisins – ¼ cup
• Oil – ½ cup
• A pinch of Salt

Step 1:     Sift together the flour, baking powder, baking soda, salt and nutmeg powder.

Step 2:     Beat the eggs until frothy using an electric beater on high speed, for 2 minutes. Add the castor sugar and beat on high speed till it is thick and creamy.

Step 3:     Continue beating on low speed whilst gradually adding the oil and vanilla till it is mixed nicely. Add ½ of the sieved flour and mix for a few second on low speed until it is combined.

Step 4:    Add the second portion of flour to the carrots and raisins and mix well. Then add this mixture to your batter and continue beating on low speed for a few seconds till combined. Don’t over mix.

Step 5:     Line a muffin tray with paper liners. Scoop the batter into the muffin cups until each is ¾ full.

Step 6:     Bake at 180°c in a pre-heated oven for 35 to 40 minutes. Use a toothpick to check if done. If not, bake for another 5 minutes. Thereafter, cool on a wire rack.

Tips:

• You can also top each muffin with frosting to make delicious carrot cupcakes.
• I have used olive oil because it has no smell. You can use any other oil which doesn’t have any bold flavours or smell.