Carrot Muffins

Ingredients

• Oven Temp: 325F-160C
• Flour (Maida) 2 cups (240 g)
• Nuts, chopped 1 cup
• Baking soda 2 tsp
• Salt 1 tsp
• Cinnamon (Dalchini) powder 2 tsp
• Brown Sugar or grated jaggery (Gur) 2 cups (480 g)
• Oil 1 ½ cups (360 ml)
• Eggs lightly beaten 4
• Carrots, grated 3 cups
• Pastry cups and muffin pans

Preparation

• Roll nuts in flour and keep aside.

• Sift flour, soda, salt and cinnamon.

• Add brown sugar/jaggery, oil and beaten eggs. Mix well.

• Mix in the carrots and nuts.

• Put the batter into the pastry cups (not more than ½ full) and bake in a pre-heated oven for 15-20 minutes.

• Remove from the oven and leave to cool.