I’ve baked these Muffins few weeks back, then I’ve made some more for a lactose intolerant friend, the feedback was overwhelming! 🙂 And now I’m planning to bake few more batches during this weekend. These ‘Cinnamon Carrot Muffins’ are soft and moist, healthy, wholesome and can be consumed any time in a day. They are packed with the goodness of flax seeds, carrots and olive oil. They smell so well (due to cinnamon of course), that you’ll fall in love with the aroma at the time of baking. They tasted so good with the bites of carrots and currants that my chocolate cake and brownie lover daughter also approved them. So, don’t wait too long or for the right time of baking them. Bake a batch NOW and thank me later! 🙂
Cinnamon Carrot Muffins
Yields: 6 regular sized Muffins
- All-purpose flour/Maida- 1 cup
- Brown sugar- ¾ cup (powdered)
- Vegetable oil/Olive oil- ½ cup
- Baking powder- 1 tsp
- Flax seeds powder- 2 tbsp
- Carrot- 1 medium sized (grated)
- Currants- ¼ cup
- Cinnamon powder- 1 tsp
Mix flax seeds powder with 6 tbsp water and let it rest for 10 minutes.
Preheat the oven to 180 C. Line a muffin tin with paper liners.
In a bowl add all-purpose flour, sugar, baking powder and cinnamon powder. Mix well. Now add flax seeds mixture and oil into this. Whisk well. Add in grated carrot and currants, fold in gently. The batter would be thick and that is absolutely fine. Scoop the batter into the prepared muffin cups, about three fourth full. Bake for 30 minutes or until a toothpick inserted in the centre comes out clean or with few moist crumbs.
After baking transfer the muffins to a cooling rack and leave there till they cool completely.
These muffins taste best fresh the same day. Store the muffins in an airtight container, consume them within 5 days. To be on a safer side, I’ll advice to keep them in the refrigerator, as it is summer now.