Muffins are one of those things that I’d love to eat any time during the day. For those of you who’ve been here often you would know my love for muffins and how I prefer them to cupcakes. Most often, these are my 4pm cravings. You know that weird time when you’ve finished lunch some time ago and dinner is still a long while away.

Savoury muffins are my favourite because you have unlimited options to play around with them. But I’m married to someone who has quite a sweet tooth, so more often that not its the sweet ones that get made at home. We have these for breakfast sometimes and often as dessert after dinner. That’s one of the reasons why I try and make muffins as healthy as I can.

These ones were made a couple of months ago when red carrots were in season. I love the bright hue they give to baked goodies, so that’s what I used. Since I wanted something to cut through the sweetness of these carrots, I used a hint of dry ginger powder. What this did is give the muffins this earthy, spicy dimension without taking away from the original carrotty flavours. In fact, the ginger just enhanced it. I’ve used a mix of wheat flour and oat flour for this, I also added some raisins to give that burst of sweetness. For the sweet element, I went with honey because I wanted the muffins to have this mellow sweetness.

Carrot & ginger muffins
1 cup of whole wheat flour
1/2 cup of oat flour
1 tsp of baking soda
1/4 tsp of baking powder
1/2 cup of red carrots, grated
3/4 cup of honey
1/4 cup Canola oil
1/2 tsp of dry ginger powder
1/3 cup of milk
1 tbsp of raisins
2 tsp of icing sugar – for garnishing

Take a mixing bowl, put the honey, dry ginger powder and canola oil together. Mix this well and then add the grated carrots, mix again.

Now add the flours, baking soda and baking powder and bring all the ingredients together by folding it in. Gradually add the milk and keep mixing until you have a smooth batter without any lumps. Add the raisins and give it one final stir.

Pour the batter into a greased, lined muffin tray and bake for 20-25 minutes at 180 degrees Celsius. Remove from the oven when a skewer inserted into the middle of the muffin comes out clean. Allow the muffins to cool down. While they’re still a little warm, sprinkle the icing sugar over this.

*Oat flour is made by gently roasting the oats till they’re a light brown and then powdering it.

*Red carrots are out of season now but you can use the regular ones too.

* I’ve used honey because I wanted the muffins to be mellow and not over-the-top or sharp when it came to the sweetness. You can of course, use demerara sugar or jaggery if you like.

I’m sending this to What’s With My  Cuppa an event started by Nupur of UK, Rasoi & Me, which is being hosted at Nandoo’s Kitchen this month.

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