Muffins are always a healthier choice to bake at my house. I can extend my hands to try with different flour, different fruits and vegetables to adjust the nutritional facts and taste of my family as needed! You can try this recipe with beets too! Taste delicious either way! Topping with some nuts will always make it better and wholesome! But this one is specially baked for my elder ones school and I dint want to take risk! So baked it with egg less as well nuts free. Feel free to substitute 2 eggs in place of yogurt and with few nuts for topping. Sharing this recipe for Bake-a-thon event. Lets get into the recipe.
Preparation time: 20 minutes
Baking time: 20~25 minutes
Yield: 12 muffins
Dry Ingredients:
2 cups all purpose flour
½ cup whole wheat flour
1 tbsp baking powder
⅛ tsp salt
¾ cup firmly packed brown sugar
Wet Ingredients
½ cup fresh yogurt
½ cup milk, extra 1 ~ 2tbsp as needed.
½ cup unsalted butter, melted
1 ½cup shredded carrots
1 tbsp lemon zest
Method
Preparation:
• Preheat the oven to 350F. Line standard cupcake tray with liners and set aside.
• In a mixing bowl, gether all dry ingredients together and mix to combine.
• Stri in wet ingredients one by one and mix to form a thick batter consistency.
• Scope and transfer the batter to prepared liners equally.
Baking:
• Bake the muffins to 20 ~ 25 minutes or till it passes the toothpick test.
• Bake the muffins to 20 ~ 25 minutes or till it passes the toothpick test.
Check out the other bloggers doing this Bake-a-thon
I love carrot muffins... these look so delicious and addictive...
Wow superr!! thanks for sharing..