Strawberry and Cream Cake

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Strawberry and Cream – does that ring a bell? I remember those winter days in Kolkata when I ate a huge bowl full of fresh strawberry and cream and I fell in love even more everyday. It almost became a part of my meal each day such that I ended up eating less of my staples because I needed to eat my bowl of happiness. This cake is a dedicated for my love towards Strawberry and Cream! I am enamored by the ruby red strawberries and can’t contain my excitement when I get hold of the freshest batch at the grocery store. Its like giving a kids his favorite candy, pure joy! I love it, I am obsessed by it and then fall in love with it even more.

This cake is no brainer, no ornated cake. Simple, basic pantry staples to bake a moist and vanilla rich cake. And then let your imagination flow. I have done a basic whipped cream decoration with lots of strawberry chunks and fresh blueberries to adorn my lil cake. Grab your box of strawberries because you can’t go wrong with it ever!

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RECIPE

INGREDIENTS: (Makes a 6 inch round cake)

  • 260 grams whole wheat flour (you can also use all purpose flour/ maida)
  • 113 grams unsalted butter, room temperature
  • 160 grams white granulated sugar
  • 120 ml whole milk
  • 2 large eggs, room temperature
  • 1 tsp baking powder, slightly heaped
  • 1/2 tsp baking soda
  • 1 1/4 tsp pure vanilla extract
  • 3/4 cup whipping cream
  • 4 tbsp icing sugar
  • 1 cup strawberries, diced
  • 8 – 10 fresh blueberries, to garnish

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METHOD:

  • Preheat your oven to 170 C. Butter/ oil your cake tin and lightly flour it and keep aside.
  • In a bowl beat butter and sugar until light and fluffy. This takes about 3 – 4 minutes.
  • Add vanilla extract and whisk it until just incorporated. Now add one egg at a time and beat it until just incorporated.
  • Add whole wheat flour, baking soda and baking powder to this egg mixture and fold it. Add milk and fold the mixture until well incorporated.
  • Transfer the cake batter to the mould and put it to bake for 35 – 38 minutes or until a skewer inserted comes out clean.
  • Once done allow it to cool and then de-mould it. Allow the cake to completely cool down. This may take several hours.
  • Once its closer to cooling down, place a bowl in the freezer for 30 minutes.
  • Take the bowl and pour in the whipping cream and icing sugar and whip until stiff peaks are formed.
  • You can add some chopped strawberries to it. Cover the cake with the cream. You can divide the cake horizontally and then apply whipped cream between the 2 halves of the cake along with the top and sides.
  • Garnish with remaining strawberries and blueberries and enjoy!

 

Boozy Christmas Bundt Cake

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A Christmas tree is dressed up beautifully and my house is looking festive. Those lil shining stars hanging from the tree, those bright red socks hanging all over the house and bright lights all around the tree – what a pretty sight! While my house is ornated beautifully, my food table looks prettier. Latest on my holiday table is this Boozy Christmas Bundt Cake. It has all the Christmas feel that you are looking for.

Christmas week often reignites childhood memories. School closed down for the festve season, some chilling out scenes with friends, lots of bakery hopping to grab the newest dessert in town and then praying to Santa to give the best gift possible. Ah! I miss those days. While official holiday is slightly difficult now, the rest still holds true. Those delicious Christmas puddings and Bundt cakes were always a hit in my family. This recipe is inspired from my childhood memories and I have added a slight Boozy twist to it. Loaded with the goodness of rum soaked dry fruits and the warmth from the spices is surely going to make this cake a hit in the Christmas get together this year. Try it and you won’t be disappointed.

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RECIPE

INGREDIENTS: (Makes 1 bundt cake)

  • 1/3 cup dried cranberries, finely chopped
  • 1/2 cup dried cherries, finely chopped
  • 1/2 cup dried apricot, finely choppes
  • 1/4 cup raisins, finely chopped
  • 1/4 cup dates, finely choopes
  • 1 cup rum (or brandy)
  • 2 cup all purpose flour (you can also use whole wheat flour)
  • 3/4 cup granulated brown sugar
  • 1 1/4 cup warm water
  • 2/3 cup vegetable oil
  • 1/2 tsp cinnamon powder
  • 1/4 tsp dry ginger powder
  • 1/4 tsp nutmeg powder
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1 ts baking powder
  • 1 tsp vanilla extract
  • 2 tbsp walnut, roughly chopped
  • 1 tbsp candied orange peels, finely chopped (optional)
  • pinch of salt
  • 1 tbsp butter, melted and cooled

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METHOD:

  • Soak cranberries, cherries, apricots, raisins and dates in rum in a glass jar for 2 days to 15 days.
  • Now preheat your oven to 180 C for atleast 15 minutes. Butter your bundt pan with butter properly and keep aside.
  • Now in a bowl mix together oil, water and brown sugar until incorporated well. Now add vanilla extract and whisk it well.
  • In another bowl sieve flour, orange zest, cinnamon powder, nutmeg powder, dry ginger powder, salt, baking powder and baking soda and keep aside.
  • Now add wet ingredients to the dry ingredients and fold in gently making sure no lumps are formed.
  • Now add walnuts ad candied peels to the mixture and fold the batter gently.
  • Transfer it to the prepared bundt tin and put it to bake at 165C for 50 minutes or until a skewer inserted comes out clean.
  • Enjoy!

Spiced Semolina Cake with Orange Drizzle

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Simple ingredients, quick recipe and an addictive cake – this Spiced Semolina Cake with Orange Drizzle is juts about that. Its getting quite cold back in Bangalore and all I am craving for is nuts and spices for the extra warmth. And then its December where I don’t need any additional excuse to make homemade cakes. My kitchen smells amazing – some nuts and fruits soaking in booze at one end, cookies baking in the oven, fruits being converted into jam on the stove top, cake cooling down and cream getting whipped up elsewhere. Amidst all this its me – an excited soul who is loving every bit of this scene in my kitchen.

Suddenly my mum calls and tells me she made this amazing semolina cake loaded with nuts. Ah! My to do baking list just increased slightly and I set to make this cake since I had everything stocked up at home. The crumbly cake loaded with the goodness from different seeds is a perfect accompaniment during tea time. Garnished with toasted nuts and a tangy orange drizzle, I have got my go to recipe whenever I want to bake something quickly. Delicious, moist and super easy. Try it now!

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RECIPE

INGREDIENTS: (Makes a 8 inch cake)

  • 1 1/4 cup semolina
  • 3/4 cup whole wheat flour
  • 1/2 cup unsalted butter, melted and cooled to room temperature + extra for preparing the baking tin
  • 1 cup light brown sugar (you can use granulated white sugar too)
  • 2 tbsp icing sugar
  • 1/3 cup fresh orange juice
  • 1 tsp orange zest
  • 1/4 cup yogurt
  • 1 cup whole milk
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom powder
  • 2 1/2 tbsp mixed seeds (I used pumpkin, melon, flax seeds and chia seeds)
  • 1/2 cup blanched almonds
  • 2 tbsp unsalted pistachios, roughly chopped
  • few strands of saffron
  • pinch of salt

METHOD:

  • Preheat your oven to 200 C for atleast 10 minutes. Spread the blanched almonds on the baking tray and allow it to toast for 8 – 10 minutes or until just slightly brown.
  • Once done, take it out of the oven and allow it to cool completely.
  • Again Preheat your oven to 180 C for atleast 15 minutes.
  • Take 2 tbsp of milk and soak the saffron strands in it for sometime.
  • Meanwhile take the cake mould, slightly butter and flour it and keep it aside.
  • Now in a bowl whisk melted butter and brown sugar until a smooth mixture is formed. To this add semolina, whole wheat flour, salt, , orange zest, cardamom powder, mixed seeds, saffron soaked milk, curd and milk and fold in gently until well combined.
  • Allow this mixture to rest for 5 – 10 minutes.
  • Lastly add baking powder and baking soda and fold the mix gently until just combined.
  • Transfer the mixture to cake mould and allow it to bake for 30 – 35 minutes until a skewer inserted comes out clean.
  • Take it out of the oven and allow the cake to cool completely.
  • In a bowl take fresh orange juice and add icing sugar and stir until completely dissolved.
  • Take the cake, generously drizzle the orange juice mixture. Garnish with toasted almonds, pistachios and dig in.

Fig and Almond Cake

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Love to eat a cake at breakfast or do you love your tea time with a stumptuous piece of cake? Do not worry because this recipe has got you cravings covered. A simple and delicious cake often needs no introduction. A cake which has been adorning my breakfast and brunch tables these days is a Fig and Almond Cake. It is as pretty as it tastes and darn easy to make!

I must confess as much as I love eating cakes, I am not a bog fan of the frosting and fondants that come along with it. I hated it as a child because it was overly sweet and overpowered the true flavors of the cake and the feeling still prevails. When it comes to my kitchen, I enjoy baking cakes free of frosting. Something which is simple, naked and true to its flavors.

This cake is moist and fluffy. The combination of fresh and dried figs together in the cake is so magical. The subtle cardamom flavors lends an aromatic and spicy nature to the cake. The gorgeous and perfectly toasted almonds on the top adds the perfect crunch to the entire cake. Such simple ingredients yet a pretty little cake that you can never get bored off!

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RECIPE

INGREDIENTS: (Makes a 6 inch cake)

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp cardamom powder
  • 1/8 tsp nutmeg powder
  • 1 egg
  •  3/4 cup plain buttermilk (you can use 1/2 cup yogurt + 1/4 cup water)
  • 1/2 tsp vanilla extract
  • 2 tbsp dried figs, roughly chopped
  • 3 tbsp melted butter, room temperature + extra for greasing the cake tin
  • 1/4 cup granulated brown sugar
  • 1/4 tsp almond extract (optional)
  • pinch of salt
  • 2 tbsp whole milk
  • 1/2 cup sliced almonds, for garnishing
  • 10 – 12 fresh figs, cut in circles for garnishing
  • 2 tbsp icing sugar, for garnishing

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter and flour the cake tin and keep aside.
  • In a bowl mix all purpose flour, whole wheat flour, baking soda, baking powder, brown sugar, cardamom powder, nutmeg powder, and salt and keep aside.
  • In another bowl mix melted butter, eggs, milk, vanilla and almond extract and keep aside.
  • Add the wet ingredients to the dry ingredients mixture and fold gently.
  • Add the dried figs to the mixture and fold in until its evenly spread.
  • Transfer the mixture to the cake mould. Now top it with fresh fig slices, sliced almonds.
  • Allow the cake to bake in the oven for 22 – 25 minutes or until a tooth pick inserted comes out clean.
  • Once done, allow the cake to cool down, garnish with icing sugar, slice it and eat!

Enjoy!

 

Quick Coffee Cake Loaf

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Steaming cup of coffee, reading a book and a slice of coffee cake – wonderful pleasures of life! Breakfast, brunch or tea and me time, don’t forget this scrumptious flavorful explosion bomb – coffee loaf cake.  Its moist, its delicious and everything that you need with your daily cup of coffee.

My pantry can run out of everything but coffee! It’s my lifeline to keep me going everyday. So when you combine two of your favorite things – coffee and baking, there is excitement in the kitchen and you can’t stop grinning about it. The aroma of the coffee spreading throughout the kitchen along with the nuttiness from the nuts, is simple phenomenal. Make it like a simple loaf or if you are feeling indulgent top it up with a sugar glaze or streusel topping, this cake is a crowd pleaser.

While the coffee mellows down the sweetness from the cake, the nuts add the crunch element to the loaf and the spices add the much required warmth to the cake. Yes, it takes no time to bake it and can last till 3 -4 days. Its so darn yummy that the question you should ask if will it last that long?

Bake it now, cut a slice and enjoy!

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RECIPE

METHOD: (1 – 9 inch loaf pan)

  • 100 grams all purpose flour
  • 115 grams unsalted butter + some for greasing, room temperature
  • 120 grams caster sugar
  • 4 tsp instant espresso powder (I used Nescafe espresso powder)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 30 grams walnut, toasted and crushed into small chunks
  • 2 large eggs, room temperature
  • 1/4 tsp cinnamon powder
  • 1/4 cup milk
  • pinch of salt

RECIPE:

  • Preheat your oven to 180C for atleast 15 minutes. Meanwhile grease the baking tin wit butter and line the base with parchment paper.
  • In a bowl sift flour, baking powder, baking soda, pinch of salt and cinnamon powder and whisk it. Now add the walnuts chunks and keep it aside.
  • Meanwhile cream butter and sugar together until light and fluffy. Now add the egg one at a time and beat it until well incorporated.
  • Now add the flour mixture in 3 batches alternating with milk.
  • Beat it just until well combined or you can use a spatula to fold it gently.
  • Transfer the batter to the loaf tin. You can top it with crushed walnuts, cinnamon and sugar mixture or bake just as is.
  • Allow it to bake for 25 minutes or until a tooth pick inserted comes out clean.
  • Once baked, allow it to cool on the wire rack and cut it into slices and eat!

Keep baking, keep eating!

Lemon Syrup Cake with a hint of Star Anise

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Being an ardent fan of Masterchef Australia, I am in awe of what they cook. I often get inspired to cook their dishes, especially the dessert. It looks phenomenal. However when I actually go through their recipes, its indeed a mammoth task to achieve such beautiful dishes. The complexity of the ingredients and the different textures they incorporate into one single dish is well beyond my imagination. Each dish is a complete revelation to the viewers – its artistic, its beautiful and I am sure it is as delicious as it looks.

One such dish I came across was a lemon syrup cake with honey semifreddo. The look of it made me get up my sofa and make the cake for my family if not the honey semifreddo. Didn’t have all the ingredients as mentioned in the recipe so the ingredients available in my pantry. The whole experience of doing a Masterchef inspired dish was exciting.

So this recipe of mine is simple and quite rustic. No ornating the cake, its all about the syrup drenched moist cake, full of lemonness. As the weekend is almost there and its time to relax, bake this cake and have it with your cup of tea or as a dessert, you will fall in love with it.

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RECIPE

INGREDIENTS: (For 2 – 4.5 inch ramekins)

  • 4 tbsp milk
  • 65 gms unsalted butter, room temperature
  • 90 gms caster sugar
  • 90 gms all purpose flour
  • 1 egg
  • 1 tsp baking powder
  • juice of 1 1/2 medium lemon
  • zest of 1 medium lemon
  • 2 star anise
  • 30 gms icing sugar (you can also use caster sugar)
  • pinch of salt

METHOD:

  • Preheat your oven at 150 C for atleast 15 minutes. Butter and flour the ramekin and set aside.
  • Cream the butter until its pale and fluffy. This will take around 2 – 3 minutes atleast.
  • Add the egg to the above mixture and beat it.
  • Now add the lemon zest and juice of 1/2 lemon to the mixture and fold it gently so that it evenly spreads in the mixture.
  • In another bowl mix all purpose flour, baking powder and salt.
  • Add the flour mixture to the butter mixture and mix it gently. Now add the milk in the mixture and mix it everything is incorporated well.
  • Transfer the batter to the ramekins, dividing the batter evenly between the two ramekin.
  • Put it to bake for 30 – 35 minutes, until a toothpick inserted comes out clean.
  • Just 5 – 10 minutes before the cake is ready to come out of the oven, take a saucepan mix the icing or the 30 gms of sugar with the remaining lemon juice.
  • Add 2 tbsp of water and star anise and put it on medium heat to allow the sugar to dissolve.
  • Once the cake is done, take a toothpick and puncture it so that when you drizzle the syrup it goes through the entire cake. Don’t make the holes too big.
  • Drizzle the syrup and serve it!

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NOTES:

  • You can add 1/2 tsp of cinnamon to the cake batter.
  • You can completely partially cool down the cake and then drizzle the syrup too.

Eggless Tutti Frutti Muffins

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Tutti frutti muffins definitely takes me back to my childhood days. How simple things would make me happy. My mum used to serve these muffins with vanilla ice cream during summers and vanilla custard and fruits during winters. Gone are those little pleasures of life. But seeing my little one it makes me want to relive those beautiful, fun filled days. And what better than tutti frutti muffins. Makes me completely nostalgic as I bake these muffins.

Mind you these muffins are really addictive. The tiny pieces of candied fruits is a a heart throbber. Don’t be surprised if you eat the whole packet of tutti frutti while baking these muffins. I love them. The vanilla flavor is just perfect that lingers on your palate for quite sometime. My husband and I had it for breakfast over the weekend, had it with our afternoon cup of tea and also for dessert with french vanilla ice cream and still couldn’t get enough of it. It screams deliciousness.  So quickly get your apron on and lets bake!

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RECIPE

INGREDIENTS: (Makes 6 regular muffins)

  • 90 gms all purpose flour
  • 75 gms caster sugar
  • 60 ml olive oil or flavorless vegetable oil
  • 120 ml yoghurt
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/3 cup tutti frutti

METHOD:

  • Preheat your oven to 180C for atleast 10 minutes. Line your muffin tray with muffin liners or  spray it with cooking spray.
  • In a bowl mix caster sugar, oil and vanilla extract and whisk it well.
  • In another bowl add baking soda and baking powder to the yoghurt and mix it. Leave it for 2 – 3 minutes.
  • Now add the curd mixture and the oil mixture in the flour and fold it gently.
  • Add milk slowly to make the batter less thick. Mix in half the tutti frutti in the batter.
  • Fill the muffin liners with the batter till half. Sprinkle the tutti frutti bits on the top and allow it to bake for 20 minutes.
  • Insert a toothpick to see if it comes out clean and the muffins are perfectly cooked. Take it out of the oven, let it cool a bit and dig in.

Enjoy these yummy muffins!

 

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No-Bake Mango Cheesecake

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Here comes another mango recipe which is a must add to your repository – Mango Cheesecake. Recipes after recipes keeping popping in my  mind as I see juicy and sweet mangoes in my fridge. This cheesecake recipe is a walk down the memory lane. My mum started making different variations of this cheesecake. Once the cream cheese was more readily available in the market she tried her hands in making cheesecake with it. It was yummy, but I was completely enamored by this recipe of hers since it was lighter on the palate. And now this mango cheesecake recipe is my personal favorite. Its a delicious no bake recipe where you can celebrate the true flavors of mango.

I have tried this recipe only a couple of times and its turned out to be fabulous. The colors are vibrant, the flavor so perfect that it makes you want more. Be innovative, ornate it as you want, set it as you want since it’s your story, its your creation. So why wait, grab your baking equipments, grab those perfect alphonso mangoes and make this yummy cheesecake this summer.

RECIPE

INGREDIENTS: (For 8 inch springform pan)

For the crust:

  • 2 cups digestive biscuits, finely powdered (I used McVities digestive biscuits)
  • 100 gms salted butter, melted
  • 1/4 tsp star anise powder (optional)
  • 1/4 tsp dry ginger powder (optional)

For the filling:

  • 200 gms of chenna
  • 200 ml sweetened condensed milk (I used milkmaid)
  • 3 1/2 tsp gelatin
  • 125 gms cooking white chocolate
  • 1/4 tsp vanilla essence
  • 150 gms mango puree (optional)
  • 1 cup of mango pieces (optional)

For the topping:

  • 300 ml mango puree
  • 3 tsp gelatin
  • 1 tsp lime juice
  • few mint leaves, for decoration (optional)
  • assorted fresh berries, for decoration (optional)
  • diced mangoes, for decoration (optional)

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METHOD:

  • Mix the finely crushed digestive biscuits, star anise powder and dry ginger powder with melted butter and put it in the bottom of the springform pan or Borosil pan (or any other bowl in which you want to set your cheesecake). This mixture will form the crust of the cheesecake.
  • Microwave the Borosil pan for 40 – 45 seconds. In case you are using the springform pan, combine the ingredients in a microwavable bowl, microwave for 40 – 45 seconds and spread the mixture evenly in the spring form pan.
  • Soak gelatin in cold water and stir to avoid forming lumps. Put the soaked gelatin bowl on top of warm water and stir. (Please soak the gelatin for filling layer and topping layer separately.)
  • Melt white chocolate using double boiler method.
  • Put chenna, melted chocolate, milkmaid (condensed milk), gelatin, vanilla essence and mango puree (optional) in a food processor and combine until it forms a smooth liquid paste.
  • Transfer this liquid mixture in a bowl and add mango chunks and mix well.
  • Put this mixture on top of the crust and allow it to freeze for 20 – 25 minutes.
  • Take the soaked gelatin mixture for the topping layer and combine it to the mango puree and lime juice.
  • Spread it over the cheesecake filling layer and set it fridge for 3 – 4 hours, or until set properly.
  • Before serving top it up with assorted berries and mint leaves or diced mangoes and mint leaves or whipped cream and serve after 30 minutes.

Enjoy!

Marble Cake

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As I baked a marble bundt cake today, it made me reminiscence my childhood days where marble cake was something I grew up eating. Infact it was my family’s favorite, the only disagreement being whether to order a choco chip marble cake or a a simple marble bundt cake. But definitely it was something we all loved and gorged on endlessly.

The look of this cake is so appealing that it calls you to have one more piece. Even without chocolate ganche, the cake is flavorful and super moist. The cake looks complicated but it is a variation of the classic chocolate and vanilla cake. This cake is sure to win hearts for both chocolate and vanilla cake lovers. A good practical cake which you can have your tea or pack in your child’s lunchbox or even have it to satisfy your sweet tooth.

When you are confused whether to make a chocolate cake or a vanilla cake, just go for a marble bundt cake!

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RECIPE

INGREDIENTS: (For a 9 inch bundt cake tin)

  • 3 cup all purpose flour
  • 1 1/2 cup condensed milk (if you like it sweeter then add 3 – 4 tbsp more of condensed milk)
  • 3 tsp baking powder
  • 1 1/4 tsp baking soda
  • 9 tbsp melted butter
  • 1/2 cup dark chocolate, roughly chopped
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped walnuts (optional)

METHOD:

  • In a bowl add all purpose flour, baking powder and baking soda and mix well.
  • In another bowl, add condensed milk, melted butter, vanilla extract and mix well.
  • Add the dry ingredients into the wet ones and fold in the batter.
  • Meanwhile, in a double boiler melt dark chocolate and then add milk in it.
  • Divide the vanilla cake batter into one-fourth and three-fourth proportions.
  • In the one-fourth batter mix, add the melted chocolate mix and fold in until fully incorporated.
  • Now in a greased and flour dusted cake tin, first pour in half the vanilla batter. Sprinkle some chocolate chips and chopped walnuts. Then pour in the chocolate cake batter  and sprinkle some chocolate chips and chopped walnuts and then lastly pour in the remaining vanilla batter.
  • Take a tooth pick and make random swirls creating a marble look.
  • In a preheated oven (preheat for atleast 15 minutes), bake for around 30- 35 minutes, until a tooth pick inserted comes out clean.

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Enjoy!

Eggless Carrot Muffins

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One of the recipes which will be a great addition to your recipe repository is the carrot muffin. It’s flavorful, moist and devoid of any deception. It’s simplicity is its charm. The hint of cinnamon and nutmeg powder is quite enticing and hence you can never settle for just one!

With the abundance of juicy and red carrots in the markets, I thought this was probably the right time to try carrot muffins. It not only has a great taste but its super healthy, making it a great snacking option for kids. I often chose chocolate muffin over other flavors until I had an amazing carrot muffin in California. It was then I developed a liking for carrot muffin which I ate during my tea time or post dinner. Simple ingredients, easy process, unpretentious flavor and amazing outcome – these eggless carrot muffins is pure delight!

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So don’t wait, start baking now, because carrot muffins will never go out of style!

RECIPE

INGREDIENTS: (Makes 18 small muffins)

  • 1 1/2 cup all purpose flour
  • 3/4 cup powdered sugar
  • 1 1/4 cup grated carrot
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder (freshly grate it if are able to)
  • 1/4 tsp salt
  • 1/4 cup oil
  • 1/4 cup + 2 tbsp milk
  • 1/4 cup water, room temperature
  • 1 tsp vanilla extract (or 1 1/4 tsp vanilla essence)
  • 1/4 cup chopped walnuts (optional)

METHOD:

  • Preheat the oven to 180 C for atleast 15 minutes.
  • In the mean while, in a bowl sieve all purpose flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt and combine it all together.
  • In another bowl mix oil and sugar. Add milk, water and vanilla extract and combine well.
  • Add half the dry ingredients into the wet one and fold it. Again add the remaining half and fold it until fully incorporated.
  • Add grated carrots and chopped walnuts to the above mixture. Fold it well.
  • Place muffin liners in the muffin tray. Fill the liners upto half and bake for 22 – 24 minutes, until a toothpick inserted comes out clean.

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Enjoy your cup of tea!