bph: Carrot Muffin

After going back and forth between Windsor Manor and Cafe Terra, we finally decided that home-cooked food is what we are going to have - for our big Saturday BREAKFAST! Venue was our friends place, time 7.30am and the menu - waffles, pancakes, omelets and MUFFINs :)

We all did get-together at around 8am. We were all ready to prepare our menu items, when the power went off. So the waffles remained in the waffle-maker half cooked and the chopped carrots that had to be grounded remained in the mixer. But we had yummy crepes (made from wheat flour) with maple syrup, french toast and vegetable omelet with mixed fruit cucumber spinach juice :D

When my friend said she wanted muffins for breakfast, I could think of only the banana walnut muffins that I so often make these days. I bought walnuts, and the bananas were at home. I was planning to bake the previous day, but just didn't get to do it.

Saturday morning, we just knew we had to make muffins. M loves carrot muffins and I had never eaten one earlier. I love carrot cakes, but had never tried muffins. Carrot is one of my favorite vegetables, so I was excited to learn a new recipe.

Instead of grating carrots, we thought chopping and grinding in the mixer would be faster. So we chopped the carrots into small pieces. But since there was no power, and (luckily) we had bought extra carrots, we grated around 6-7 fresh carrots.

We had 2 bowls - one for liquid ingredients, the other one for dry ingredients. 3 eggs, 1 cup vegetable oil, sugar, 1 tsp vanilla essence in one and 2 cups wheat flour, salt, 1 tbsp baking powder, 1 tbsp cinnamon powder, 2 cups chopped walnuts and 3 cups grated carrots in the 2nd bowl. We mixed the liquid ingredients and added into the dry mixture. We mixed the whole thing nicely till it became a smooth paste. Pre-heated the oven for 10 minutes.