Myriad Musings

Mich's low fat carrot cake has been calling to me for days (since the day she posted it to be exact). I finally wound up making it yesterday. In muffin form. Now, the trouble with muffins is, unlike cakes, they look complete when you take them out of their tin. Especially when they come dressed in a paper liner. Lazy bones don't feel the need to exert more effort into making a frosting. So, I left out the frosting, making it even more low fat,and everyone still loved it! Ingredients for the Cake from Delia Smith's website 150 g dark brown soft sugar  (I found the previous cake I made too sweet, so used less than the recommended 175g) 2 large eggs at room temperature  120 ml sunflower oil  200 g wholemeal self-raising flour (I used chapathi flour+ 1 teaspoon baking powder) 1½ level teaspoons bicarbonate of soda  3 rounded teaspoons mixed spice (my hubby and my eldest son hate cinnamon and nutmeg, so I used 2 squares of grated  inji mittai, available ...

 Baking smells for a wake up call. A warm muffin for breakfast Chocolate in the first bite. Earns forgiveness.  100% After yesterday's disaster , I felt obliged to make a good muffin, good from both our points of view. So here goes   Carrot - Coconut - Chocolate - Muffin Group I 1 cup whole wheat flour (aata) 2/3 cup chickpea flour (besan) 1/3 cup all purpose flour (maida) 1/2 - 1 tsp chai masala (or a combination of cinnaom, cloves, nutmeg, dry ginger) 1 tsp baking powder Group II 1 cup yogurt 1/4 cup oil 3 medium sized eggs 1/3 cup regular sugar 1/3 cup brown sugar Group III 2 medium carrots grated (about 1 - 1.5 cups) 1/2 coconut grated ( 0.5 - 1 cup) 1 sweet lime juiced 1 apple peeled and coarsely grated into above sweet lime 1 pear peeled and coarsely grated into above sweet lime. 1/2 cup chocolate chips 1/2 cup walnuts/almonds/pistachio chopped Preheat oven to 175 deg C or 350 deg F Mix group 1 ingr...