WHOLE WHEAT CARROT MUFFINS

INGREDIENTS (Makes 12)
Whole wheat flour-1 1/2cups
Oats-1 cup
Baking powder-1 tblsp.
Brown sugar-1/4 cup
White sugar*-1/2 cup
Cinnamon powder-1/2 tsp.
Salt-1/4 tsp.
Egg-1
Milk-1 1/4 cup
Vegetable oil-1/4 cup
Vanilla essence-2 tsp.
Carrot grated-1
Cashew nuts(optional)-1/4 cup
Raisins(optional)-1/4 cup

METHOD

1.Preheat oven to 375 degrees F/ 190 C/gas mark 5.Grease muffin tin with butter or line paper cases.

2.Combine all dry ingredients i.e. ww flour, oats, baking powder, both sugar,cunnamon powder and salt.

3.In another bowl, combine all the wet ingredients i.e. egg, milk, oil and vanilla essence.

4.Slowly fold in the wet mixture to the dry mixture and mix till well combined(do not over mix). Add the grated carrots, cashewnuts and raisins.

5.Spoon into muffin pan and bake in the preheated oven for 20 minutes or until toothpick inserted comes out clean. Remove from oven and cool for 5 minutes.

Enjoy healthy and wholesome muffins!!!

SAVOURY SEMOLINA CAKE

INGREDIENTS

1 cup Semolina(Roasted/unroasted)
1 cup Yoghurt
1/2 -3/4 cup Water
1/2 cup Peas
1 Carrot grated
1 tsp crushed/grated ginger
1/4 tsp turmeric powder(optional)
1/2 tsp red chilli powder(optional)
1 tsp Red chilli flakes
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp baking soda(Soda bicarbonate)
Sesame seeds-a handful(Optional)
Salt to taste
Oil

METHOD

1.Grease and flour a loaf tin,preheat your oven to 200 degree C/395 degree F.

2.Mix semolina, carrots, peas, ginger, turmeric powder, red chilli powder and salt in a bowl. Add water and yoghurt,mix well with a wooden spoon(If your yoghurt is really thick, add 3/4 cup of water,if not 1/2 cup of water would be enough).

3.Heat oil in a pan and pop mustard seeds in it, once the mustard seeds have popped add in cumin seeds immediately. Once the cumin starts giving out its aroma,remove pan from heat and stir it into the batter prepared in step-2. 

4.Stir in baking soda and immediately pour into your greased loaf tin and smooth out the batter. Sprinkle sesame seeds generously on top of the smoothed out batter.

5.Pop it into your oven and bake for 35-40 minutes or until the top turns golden brown. 

 NOTES

Recipe Source : Anjum Anand's Indian Cooking Made Easy Video-Savoury Semolina Cake

* I baked this cake twice and I added the turmeric & red chilli powder the second time just to add more colour as my first cake appeared quite pale.

*Use a smaller loaf tin and maybe 1/2 tsp of baking powder as well for a taller loaf.

This cake is not just a healthy tea time snack, its the easiest way to sneak in vegetables for your kids and family. It's a highly adaptive recipe as well, you could add in onions or other veggies of your choice. This cake is best served warm along with pickle/chutney of your choice.

ULTIMATE CARROT CAKE

INGREDIENTS

3 cups finely grated carrots

2 1/4 cup all-purpose flour

1 cup sugar

1 1/4cup brown sugar

4 large eggs

2 tsp vanilla essence

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup shredded coconut

1 cup chopped dried fruit (I used apricots and raisins)

1 cup olive oil/any vegetable oil

METHOD

1.Grease a 10"cake tin and line with baking paper((The original recipe calls for two 9"cake tins). Preheat oven to 350 degrees.

2.Grate the carrots finely. Add dried fruits to the carrots and keep aside.

3. Whisk together both the sugars,oil,eggs and vanilla.

4.In a separate bowl whisk together the flour, baking powder, baking soda,salt and spices and add it to the wet mixture. Mix gently with a wooden spoon until well combined.

5.Fold in the carrots,dried fruits and coconut.

6.Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick/skewer comes out clean. Let cakes cool completely in the pans on a wire rack. 

P.S.- Recipe adapted from Zoe Bakes

NOTES:

* Original recipe uses sweetened shredded coconut, if you find it difficult to find it, fresh shredded coconut would do just as well as it makes the cake more moist.

* For cream cheese frosting recipe, hop on to Zoe's blog.

* To prevent the dried fruits from settling at the bottom of the cake while baking, lightly coat them with flour.

* Mom advices soaking dried fruits in warm water for around 30min to soften them and make them melt in your mouth while biting into the cake.)