Cinnamon Carrot Muffins

I’ve baked these Muffins few weeks back, then I’ve made some more for a lactose intolerant friend, the feedback was overwhelming! πŸ™‚ 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! πŸ™‚

Cinnamon Carrot Muffins
Cinnamon Carrot Muffins

Cinnamon Carrot Muffins

Yields: 6 regular sized Muffins

Ingredients

  • All-purpose flour/Maida- 1 cup
  • Brown sugar- ΒΎ cup (powdered)
  • Vegetable oil/Olive oil- Β½ cup
  • Baking powder- 1 tsp
  • Flax seeds powder- 2 tbsp
  • Carrot- 1 medium sized (grated)
  • Currants- ΒΌ cup
  • Cinnamon powder- 1 tsp

Method

Flax seeds powder, Currants, Grated carrot
Flax seeds powder, Currants, Grated carrot

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.

Happy Baking!

Cinnamon Carrot Muffins
Yields 6
Write a review
Print
Ingredients
  1. All-purpose flour/Maida- 1 cup
  2. Brown sugar- ΒΎ cup (powdered)
  3. Vegetable oil/Olive oil- Β½ cup
  4. Baking powder- 1 tsp
  5. Flax seeds powder- 2 tbsp
  6. Carrot- 1 medium sized (grated)
  7. Currants- ΒΌ cup
  8. Cinnamon powder- 1 tsp
Instructions
  1. Mix flax seeds powder with 6 tbsp water and let it rest for 10 minutes.
  2. Preheat the oven to 180 C. Line a muffin tin with paper liners.
  3. 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.
  4. After baking transfer the muffins to a cooling rack and leave there till they cool completely.
  5. 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.
  6. Happy Baking!
Not Out of the Box http://notoutofthebox.in/
Cinnamon Carrot Muffins
Cinnamon Carrot Muffins
Flax seeds
Flax seeds
Rate
Share

7 Comments

  1. YUM! These muffins look glorious!

     
  2. These are such delicious and wholesome looking muffins! I love how you used currents! I bet that adds a great burst of sweetness πŸ™‚

     
  3. Pingback: 5 Fresh Desserts To Help You Ring In Spring

  4. Hi! Can we skip the flaxseeds? Does it mke a major difference? Thanks

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*