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Friday, March 14, 2014

Carrot Cardamom Muffins

 A cross between Pain d'Epices Carrot Muffins and Carrot Halwa can only be a match made in Pleasure...
Yield 22 muffins
2 cups grated carrots (about 4-5)
2 eggs
1 cup (160g) malt syrup (or sugar)
scant 1/3 cup canola oil
1 tsp ground cardamom (about 4 pods roasted and ground)
handful raisins
1/2 cup milk
1 yogurt
1 1/2 tsp baking soda
1/2 tsp salt
1cup (120g) flour
Crushed pistachios
1.  Beat together the eggs, malt syrup, oil, and cardamom, then stir in the carrots and raisins.
2.  In a separate mixing bowl, sift together the flour, salt, and baking soda.
3.  Gently mix the wet ingredients into the dry ingredients.  The texture should not be liquify.. it should be very goopy.
4.  Grease your muffin tins and fill them 3/4 to the top, then sprinkle with the crushed pistachios and raisins.

5.  Bake in a 375°F (180°C) oven for 20-25 minutes or until a toothpick comes out clean after a nice stab.
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