Carrot Almond Cinnamon Muffins

For some months now, I have been waiting to try a cake using carrots. And this winter when they arrived, one of my first preparations using carrots, besides the famed Gajar Halwa (Indian Carrot Dessert) was Carrot Almond Cinnamon muffins. Heavily spiced with cinnamon, these hearty muffins added a special charm to our Christmas breakfast and also made me forget the Christmas cake that I was craving for and couldn’t bake due to lack of preparation (read soaking of fruit in rum).

The muffins also doubled up as Nabeel’s Christmas Tiffin Treat. I was happy to find an empty tiffin box when he returned from school; they managed to please Nabeel too 🙂

Carrot Almond Cinnamon Muffins
Makes 6 muffins

Ingredients
¾ cup castor sugar
½ cup oil
2 eggs
1 cup refined wheat flour
2 teaspoon cinnamon powder (if you want a subtle cinnamon flavour add only 1 teaspoon)
½ teaspoon baking powder
½ teaspoon vanilla essence
¼ teaspoon salt
1.5 cups finely grated carrots
¼ cup almond slivers

Step 1 – In a dry vessel beat sugar, oil and eggs at a medium speed till the mixture appears frothy.
Step 2 – Add vanilla essence, flour, cinnamon powder, baking powder and salt. Beat lightly just to mix the ingredients well. DONOT overbeat.
Step 3 – Add in the carrots and almonds and fold the batter lightly.
Step 4 – Pour the batter in muffin tray and bake @ 160 for 20 to 25 minutes.

Carrot Almond Cinnamon Muffins – fresh out of the oven

As you just read the muffins are very simple and easy to prepare. They excel in taste, too. It’s a good idea to serve your loved ones these super delicious muffins on the first morning of the New Year.

Have a Happy and Fun filled 2015

Remember, the best is yet to come. See you next year

Till then, love Being a Mommy!