About a month ago, I happened to find Anja's blog via FoodGawker. I was pleasantly surprised when I realized she is a blogger living in Dubai. Some of her recipes are really simple and too mouthwatering to resist. And her photos? Let me not say anything about it. Go have a look, will you? ;))
After preparing lunch yesterday I was in a mood for something sweet. I didn't want to call the grocery store for a readymade caramel custard (which is what I do when I just can't resist my cravings :D). So I decided to give Anja's recipe for Chocolate Carrot Muffins a try.
The recipe calls for buchwheat flour which I didn't have. So I replaced it with our very own Pillsburry chakki fresh aatta (wholewheat flour). I've never made muffins that were this healthy - wholewheat flour, honey, cocoa powder and carrots were some of the ingredients.
I had plenty of things going on yesterday and couldn't take pictures. And I think my pictures won't be any good in comparison to Anja's. ;))
CHOCOLATE CARROT MUFFINS
1/3 cup wholewheat flour (buckwheat flour)
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup honey
1/4 cup light neutral oil (I used canola oil)
1 teaspoon vanilla extract
1/2 cup carrots, coarsely grated
2 tablespoons chopped almonds (I didn't have any, so skipped them)
Preheat oven to 180C/375F. Grease or line muffin tin.
In a bowl, sift together, flour, cocoa powder, salt and baking soda. Set aside.
In another bowl, lightly beat the eggs. Stir in honey, oil and vanilla until well combined. Add the egg mixture to the flour mixture and stir until just combined. Gently fold in carrots. Spoon batter into prepared muffin molds. Sprinkle with chopped almonds. Bake for 20-22 minutes, or until cake tester comes out clean.
Do give this recipe a try and let me know ya.