Eggless Carrot & Herb Muffins

                  Muffins are healthier treat which are fully loaded with nutrients and vitamins with low calories and can be made easily and quickly.  We can make these muffins with vegetable, fruits, seeds, raisins, whole grains, spices, honey and no of other detectable ingredients.  Makes a perfect lunchbox recipes for kids.  When Priya Suresh challenged us savory bakes for Home Bakers Challenge, I don't want to miss it. I really like to bake savory goodies. First I baked spinach feta muffin and end up without no muffins for pictures ( but will sure blog about it soon). Again baked these carrot herb muffins which are equally good as spinach feta muffins and saved three for photo shoot, before showing them to my boys 🙂 🙂  The crust formed by cheese and nuts topping gave these muffin cruncher texture outside  and carrots paneer made it soft inside. I actually added  ½ tsp of red chili powder to my family taste and you can add or avoid spice like peppercorns or crushed green chilies or red chili powder to your preferences.  Let see the recipe in detail..

Preparation time: 25 ~ 30 minutes

Baking time: 20 ~ 25 minutes

Yield: 6 nos

Adapted from here

Dry Ingredients:

¼ cup all purpose flour

¼ cup whole wheat flour

½ tsp baking powder

⅛ tsp or a pinch of baking soda

½ tsp salt

Wet Ingredients:

1 medium carrot, coarsely grated

½ tsp mixed herbs 

3 tbsp grated paneer

1 tbsp vegetable oil

½ cup ground tofu OR ( whisked yogurt + 1 tsp vinegar )

3~4 tbsp water  +  3~4 tbsp for grinding tofu

Topping Ingredients:

Grated cheese, I used Parmesan 

Few pieces of chopped walnuts or almonds

Method:

Preparation:

1. Preheat the oven to 180°C / 350°F . Grease cupcake tray or molds with butter or oil spray ( This is very important even for paper liners, other wise batter will stick and will not come out as normal muffins).  Keep it aside. 

2. In a bowl, mix all the dry ingredients with a whisk. Keep aside.

Dry Ingredients & ground tofu

3. In another bowl, mix the grated carrot, paneer, herbs, red chili powder. ground tofu OR (Yogurt vinegar mixture) vegetable oil, until they are combined together.

4.  Mix  dry ingredients and  wet ingredients together.  (Do not over mix, it is fine with any small lumps and if you think the mix is too dry, add water 1 tbsp at a time, until it is thick like idli batter consistency). 

5. Divide the batter into 6 cupcake molds with ¾th of muffin pan and top with a little grated cheese and walnut bits.

Baking: 

6. Transfer the cake tin to baking oven and bake it at 350°F for 20-25 minutes or till done.

7. Once muffins are done, transfer it to cooling tray and allow it to cool for 2 ~ 3 minutes and serve warm.

Eggless Carrot & Herb Muffins 

Preparation time: 25 ~ 30 minutes

Baking time: 20 ~ 25 minutes

Yield: 6 nos

Adapted from here

Dry Ingredients:

¼ cup all purpose flour

¼ cup whole wheat flour

½ tsp baking powder

⅛ tsp or a pinch of baking soda

½ tsp salt

Wet Ingredients:

1 medium carrot, coarsely grated

½ tsp mixed herbs 

3 tbsp grated paneer

1 tbsp vegetable oil

½ cup ground tofu OR ( whisked yogurt + 1 tsp vinegar )

3~4 tbsp water  +  3~4 tbsp for grinding tofu

½ tsp red chili powder (optional)

Topping Ingredients:

Grated cheese ,  I used Parmesan 

Few pieces of chopped walnuts or almonds

Method:

Preparation:

1. Preheat the oven to 180°C / 350°F . Grease cupcake tray or molds with butter or oil spray ( This is very important even for paper liners, other wise batter will stick and will not come out as normal muffins).  Keep it aside. 

2. In a bowl, mix all the dry ingredients with a whisk. Keep aside.

3. In another bowl, mix the grated carrot, paneer, herbs, red chili powder, ground tofu OR (Yogurt vinegar mixture) vegetable oil, until they are combined together.

4.  Mix  dry ingredients and  wet ingredients together.  (Do not over mix, it is fine with any small lumps and if you think the mix is too dry, add water 1 tbsp at a time, until it is thick like idli batter consistency). 

5. Divide the batter into 6 cupcake molds with ¾th of muffin pan and top with a little grated cheese and walnut bits.

Baking: 

6. Transfer the cake tin to baking oven and bake it at 350°F for 20-25 minutes or till done.

7. Once muffins are done, transfer it to cooling tray and allow it to cool for 2 ~ 3 minutes and serve warm.

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