Eggless & Delicious ~ Carrot - Apple Muffins

Another edition of blogging marathon starts from today and by now, my regular readers must have become familiar with the exercise attached to it. BM is for 2 weeks every month and the participants have the choice to take part in the 1st and / or second weeks sticking to a particular theme per week. My theme for the first round of BM#12 is "Something Sweet" and obviously the readers get to see some yummy stuff here all weeklong.

I have been noticing this muffin recipe for years now whenever I buy gold medal brand flour. The recipe comes printed on the flour pack under the name "glorious morning muffins". The yummy and healthy combination of carrots, apple, nuts and dry fruits had piqued my interest well enough that I tried them last week at last. Thanks to Gayathri's tips about egg substitutes during last marathon, I could convert these egg based muffins to eggless ones. They turned out truly delicious and actually were not dense as muffins would be. The texture was somewhere between a muffin and cupcake and so I really enjoyed them. We thought they were subtly sweet the evening I made them but by the next day, they were perfect for us.

The sweet stuff never counts as breakfast at my home and these could pass as yummy cupcakes actually. I am therefore sending them to Raven's CEDD (cook.eat.delicious.desserts) event, that I am guesthosting this month.

This also goes to Vardhini's Bake Fest, hosted by Pradnya this month.

Ingredients: (Make 12)
1 cup flour (1/2 the quantity can be substituted with whole wheat flour.)
1/2 cup brown sugar
1.5 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/3 cup yogurt
6 Tbsp butter
2 - 3 Tbsp milk (adjust as needed)
1 big carrot, grated (about 3/4 cup)
1/2 cup peeled, shredded apple
1/4 cup raisins
1/4 cup coconut
1/4 cup sliced walnuts / almonds

Method:
* Heat oven to 350 deg F /175 deg C. Place paper baking cups in the muffin tray or grease them.
* Combine butter, milk, yogurt and vanilla in a mixing bowl and just whisk to blend the ingredients. Add flour, sugar, baking soda and salt. Stir just until dry ingredients are moistened. Stir in carrot, apple, coconut, raisin and 2 Tbsp of nuts.
* Divide the batter equally among the muffin cups, filling each about 3/4 full. Sprinkle the remaining nuts over the batter.
* Place the muffin tray in the preheated oven and bake for 20 - 25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes and remove from the pan.

Check out here to know what my fellow marathoners have come up with during this marathon.

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