The muffins were moist and had a good crumb to it as well.
Recipe Inspiration here.
Carrots Shredded 1 cup (2 cups would be good too)
Wheat Flour 1 1/2 cups
All Purpose Flour / Maida 1/2 cup
Baking Powder 1 tsp
Baking Soda 1/4 tsp
Brown Sugar 3/4 cup + 1 Tbsp
Soy Milk 1 cup
Apple Cider Vinegar 1 tsp
Water 1/4 cup
Flavorless Oil 1/4 cup + 1 Tbsp
Walnuts chopped for topping as required (Optional)
Method Of Preparation -
Preheat the oven to 375 F.
Shred the carrots in a big mixing bowl, throw in the dry ingredients namely, flours, baking powder, baking soda and brown sugar.
Mix them until well combined.
In a smaller bowl, whisk soy milk, water, apple cider vinegar and oil.
Gradually add the wet ingredients to the dry ingredients and mix till you get a lump-free thick batter.
Prepare a muffin tray with cup liners and scoop out the batter and fill the muffin cups until they are 3/4th full.
Sprinkle some chopped walnuts and bake in the center rack for about 25-28 min or until a tooth pick inserted comes out clean. Mine were done in 27 min.
Let them cool on a wire rack and enjoy!
Linking these Muffins to Pari's 'Only Snack and Starters' guest hosted by Raji.
Preparation Time 15 min + Baking Time 27 min
Makes 12 standard size muffins