Monday, March 16, 2015

Whole Wheat Eggless Fatfree Carrot Muffins

Absolutely no Eggs, no Butter/Oil and no white Sugar!Sugar is substituted by  jaggery ....
What made me to try out this awesome Whole Wheat, Egg-less, Sugarless and Butterfree  Muffins? Well, Wheat is more healthy than All Purpose Flour and so on and so forth!
Hence, I went about browsing  the internet for a good recipe and came across this one in a baking group ! I tried it and was pleasantly surprised at the moist and soft texture.

Whole Wheat Eggless  Fatfree Carrot Muffins

Whole Wheat flour - 1 1/2 cup
Grated Carrot - 1 cup  (fresh & uncooked.)
Powdered Jaggery - 1 cup
Curd - 1 cup
Apple sauce - 1/2 cup (Cut chunks of Apple and cook with minimal water  until  soft .Blend )
Baking powder - 1 tsp
Baking soda - 3/4 tsp
Vanilla extract - 1 tsp
Salt - 1/4 tsp
Cinnamon powder – 1/2 tsp
Chopped walnuts and cashewnuts - 1/4 cup

Heat the powdered jaggery in 2 tbsp of water and when melted,strain.
In a large bowl, combine the wet ingredients - curd and apple sauce. Now, add  the strained jaggery and vanilla extract. Mix well.
 Sift the whole wheat flour with the baking soda, baking powder and salt.
Add the sifted flour mixture to the wet ingredients and mix until combined well. Add the carrots and the chopped nuts.
 Do not over mix.
Pour into muffin pans or papercups.
Bake in a pre heated oven at 180 degree centigrade for about 25 to 30 minutes.

Note: Baking time  may vary from oven to oven.

A wonderful healthy muffin!

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