Wednesday, July 12, 2017


adapted from :    (makes :   16 pcs)
(moist & delicious)...

Ingredients :

180  gm  carrots  (approx. 2-3 medium sized carrots)  ~  finely grated

Dry Ingredients :

125  gm  shelled pistachio  ~  roughly pulsed in a food processor
1 1/2  cup  whole wheat flour/all-purpose flour  (192 gm)
1 1/2  tsp  baking powder
1/2  tsp  baking soda
2  tsp  ground cinnamon
1/2  tsp  salt

Wet Ingredients :

3  large  eggs or 60 gm sized eggs
3/4  cup + 2  tbsp  caster sugar  (180 gm)
3/4  cup  vegetable oil  (175  ml)

Directions :

Preheat oven to 175'C/340'F.
In a medium bowl, add the dry ingredients together and mix well with a whisk balloon.
In a large mixing bowl, beat together eggs and sugar for 1 minute.  You could use a stand mixer or handheld mixer for this.
Add the oil and continue beating until mixture thickens slightly.
Add in grated carrots and mix until just combined.
Add 1/2 of the dry mixture to the wet mixture and fold with a spatula until the flour just disappear.  Add in the remaining flour and repeat until well combined.
Divide the batter into a muffin tray lined with muffin cups.
Bake for 22-24 minutes, until top is golden brown and top springs back lightly when touched.
Remove from oven and allow to cool in tin for 10 minutes before transferring the muffins onto a cooling rack.  Serve warm...

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