Light Carrot Muffins

These muffins are light and soft in texture and mild sweet!
As oil and curd is used the muffins remain soft and moist for days!

Ingredients:
Carrots -2-peeled and grated,

All purpose flour (sieved) -1 and 1/3 cup,
Almonds-1/4 cup-chopped,
Sugar-1/2 cup,
Baking soda-1/2 tsp,
Baking powder-1 tsp,
Salt-1/4 tsp,
Cinnamon pwd-1tsp,
Oil(canola)-1/2 cup,
Eggs-2,
Vanilla essence-1/2 tsp,
Plain curd-1/4 cup.

Method:
Pre heat oven to 350 F or 180 C.
Line paper cups in the baking tray or grease the cups if not using paper cups.
Take a bowl and add the sieved flour,salt,baking soda,baking pwd, cinnamon pwd and chopped almond nuts.

With a wire whisk mix all the ingredients.
In another bowl,add the eggs and with a wire whisk beat for few seconds.

Add sugar and mix for 30 seconds.

Add curd,vanilla essence and oil.

Using a wire whisk,beat till the curd specks are not seen.

Pour the wet ingredients to the dry ingredients bowl.
Switch to flat spatula and lightly fold the dry ingredients to the wet ingredients using the folding method.

Just run the spatula thrice only, as the folding will be done when the grated carrots are added.
Add the carrots.

Lightly run the spatula inside out the mixture to avoid over mixing as it will make the muffins hard.

Spoon the mixture into 12 paper cups using a ice cream scooper or a tablespoon.

Lightly pat the tray on the counter.
Bake for 20 to 25 minutes.
Insert a toothpick in the center and it should come out clean.
Once baked,remove the tray to cool on wire rack for 5 minutes.

Remove the muffins from the tray and leave it to cool completely on wire rack.

You can enjoy warm muffins in winter days.

Makes 12 muffins.
Since oil is used the muffins will remain soft and moist.
Cover with a cling film or plastic and can be kept in room temperature.