Tuesday, May 5, 2015

Eggless Butterless Carrot Muffin

Carrot is very much good for health, we do make varieties of foods with this mildly sweet vegetables. Even this vegetable suits prefectly for making incredible bakes, muffins with carrot makes an excellent breakfast or snacks depending upon your wish. Carrot muffins are very easy to make and these muffins are completely eggfree and butterfree, so you have this muffins without any fuss. You would have already seen carrot with cream cheese frosting. But my today's post is quite different, no frosting, no spices like cinnamon etc. So this muffins is seriously one of the easiest muffins i have ever baked.

Butterless Carrot muffins

Instead of baking the muffins with muffin moulds or with muffin paper cups, i used baking paper for this muffins. Actually i baked this carrot muffins with baking paper for this week's blogging marathon theme as am running with cooking substitution. Here in this recipe, i substituted muffins cups or moulds with baking paper. How to make this, just you grease a stainless steel  glass or a muffin tray,now place a rectangular baking paper inside the glass or muffin tray, pour enough muffin batter and bake it in oven. Thats all, how easy na. May be shape of the muffin can be bit different from the usual ones but still if dont have or you ran out muffins papers, just replace it with baking paper and go on with your baking.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Eggless Butterless Carrot Muffins

2cups All purpose flour
3/4cup Sugar
1tsp Baking powder
1/2tsp Baking soda
1cup Yogurt
1/4cup Honey
1/2cup Oil
1tsp Vanilla extract
1cup Grated carrot

Preheat the oven to 350F, grease and line the muffin tray with rectangular baking paper

In a bowl, sift the flour,baking powder,baking soda and salt.

Meanwhile in a small bowl whisk together the sugar,honey, yogurt,grated carrot,oil and vanilla extract.

Pour the wet ingredients to the dry ingredients, whisk lightly. Dont overmix the batter.

Spoon the batter evenly to the already prepared pan.

Bake for 20-25 minutes until a skewer inserted comes out clean.

Transfer to wire rack and cool it.

Carefully remove the muffins from the pan, cool completely.

Enjoy with your favourite drink.

Eggless Carrot Muffins


Ramya Venkateswaran said... Reply To This Comment

wow soft moist muffins

Rafeeda AR said... Reply To This Comment

these looks so good... apt for breakfast...

Srivalli said... Reply To This Comment

Baking method sounds interesting..can you use stainless steel in your oven?..

Varadas Kitchen said... Reply To This Comment

Interesting idea. The muffins look just as good as those baked in a cu.

Mayuri Patel said... Reply To This Comment

love the colour of the moist and soft looking muffins

Anupa Joseph (Palaharam) said... Reply To This Comment

I want to pick up one muffin and munch on now...looks yumm

Ruxana Gafoor said... Reply To This Comment

looks so yum,loved the addition of carrots :)

sneha datar said... Reply To This Comment

Nice color of the muffins and very spongy too.

Chef Mireille said... Reply To This Comment

they look very moist

Harini-Jaya R said... Reply To This Comment

That is a cool idea, Priya. Love those muffins.

Pavani N said... Reply To This Comment

Using parchment paper is a neat idea instead of paper cups. Carrot muffins look yummy!!

Priya Joshi said... Reply To This Comment

Your muffins are looking perfect...moist and perfect

Sandhya Ramakrishnan said... Reply To This Comment

That is a good idea to use parchment instead of muffin liners. will keep it in mind :)

Suma Gandlur said... Reply To This Comment

Muffins look moist and fluffy.