Carrot and Coconut vegan muffins
These are eggless goodies with the sweetness of carrots and crunch from coconut topped with caramelised coconuts simply irresistible.
Muffin base
- 2 cups Whole wheat flour
- 1/2 cup oil(vegetable or olive)
- 1/2 cup desiccated coconut
- 1/4 cup grated carrot
- lemon juice 1/4 cup
- 3/4 cup sugar
- 1/4 tsp baking soda
- 1/2 tsp vanilla
Topping
- 1 cup coconut grated
- 1 cup sugar
- 1/2 tsp vanilla
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Strain whole wheat flour and baking powder
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Pour lemon juice in a deep bowl and add baking soda.
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When the mixture starts to bubble add oil and beat with a electric or hand beater
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It will form a frothy mixture.Add powdered sugar and beat again
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Add vanilla and mix.
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Add carrots and coconut
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Add water and mix.
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Then fold in flour little by little till an easy to handle dense batter is formed
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Spoon the mixtures in already greased muffin molds until 3/4 th filled
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Bake in a preheated oven for 20 minutes at 170 degrees
Caramelized coconut Frosting
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In a pan add coconut and sugar and continue to stir until sugar melts and the mixture start leaving the sides of the pan.Add vanilla and stir thoroughly.
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Cool the muffins on a cooling rack and take out of the molds
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Top each muffin with caramelized coconut mixture
from Indrani’s recipes cooking and travel blog
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