ReceptnaptárCarrot cardamom muffins
These carrot and cardamom muffins bring the flavours of Indian gajar halwa (carrot pudding) into the oven: sweet carrot, fragrant cardamom and ginger, and crunchy pistachio. They are made with wholemeal flour and little sugar, so they suit breakfast too.
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Method
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- Preheat the oven to 180 °C (165 °C fan) and line a 12-hole muffin tin with paper cases.
- Beat the eggs with the yoghurt, oil and sweetener until smooth.
- Mix the flour with the spices, baking powder, bicarbonate of soda and salt.
- Add the dry mixture to the wet ingredients and just fold together; fold in the carrots.
- Divide the batter among the cases (about three quarters full) and sprinkle with pistachios.
- Bake for 20–22 minutes until a skewer comes out clean; cool 5 minutes in the tin, then on a rack.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Grate the carrot finely so it distributes evenly and stays soft.
- Use freshly ground cardamom; seeds crushed in a mortar are far more fragrant.
- Don't overmix the batter, so the muffins stay light.
- Keeps in an airtight container for 4 days and freezes well.
Frequently asked questions
What can replace yoghurt?
Kefir or sour cream, but yoghurt supplies the acidity that activates the baking powder.
Can they be sugar-free?
Date syrup or honey can replace the jaggery.
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- Sheer khurma (Indian vermicelli milk dessert for festivals)
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- Chakarai pongal (sweet rice and mung bean pudding)
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