Beet and Carrot Muffins.
Hello Blogosphere. yei... I'm back, start blogging after 2 months absent.
Classic reason: busy (yeah, right!). Thank God, all of us are healthy and enjoying our busy days.
Hey... it's October! Don't you feel excited when entering this month?
My heart beats a bit faster when I realize that we're on the first week of the last 3 months in this year. I feel that the days are more and more colorful and inspirations are flying around my head.
A new thing from me...
For the last 1.5 months, I have become a monster 'raw' smoothie. Most of my mornings are started with simple green smoothies (sometimes not so green, or even totally not green smoothie), and it becomes a habit.
Lots of benefits I get from it; lost some weight, get healthier skin, more energetic. ...and my fridge is full of good things :)
Trying many unusual ingredients for preparing my smoothie is an exciting experience, and after all it effected myself to be braver to explore unfamiliar ingredients in the kitchen.
So... here is my baking adventure result about 3 weeks ago.
At that time I tried to combine two root vegetables; beet and carrot in the muffins.
They mixed nicely in the dough, together with others ingredients producing a beautiful soft texture in each cup of muffin.
Honestly, I can easily recognize the flavor of the beet, but not in my children's tongue.
I told them, those were carrot muffins. I know they really like carrot cake, carrot muffins and also carrot cookies that I baked for them.
Really, they loved this muffins... so much, and had no problem after I told them that I put grated beet on the dough. Yey, I was a happy mother!
Beet and Carrot Muffins
*inspired by Homegrown Recipes Magazine, NZ.
Ingredients :
1/3 cup vanila oil
2/3 cup brown sugar
1/2 cup plain unsweetened yoghurt
1 tsp vanilla essence
1 cup wholemeal flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
handful raisins/dry cranberries
handful almond slices
1 small carrot
1 small beet
Method :
Beat oil, sugar, yogurt & vanilla until thick.
Fold in sifted dry ingredients, grated vegetables & dry fruits.
Spoon into muffin tins, top with almonds &bake at 180C for 15 mins (mini muffins) or 25 mins (standard muffins).
Classic reason: busy (yeah, right!). Thank God, all of us are healthy and enjoying our busy days.
Hey... it's October! Don't you feel excited when entering this month?
My heart beats a bit faster when I realize that we're on the first week of the last 3 months in this year. I feel that the days are more and more colorful and inspirations are flying around my head.
A new thing from me...
For the last 1.5 months, I have become a monster 'raw' smoothie. Most of my mornings are started with simple green smoothies (sometimes not so green, or even totally not green smoothie), and it becomes a habit.
Lots of benefits I get from it; lost some weight, get healthier skin, more energetic. ...and my fridge is full of good things :)
Trying many unusual ingredients for preparing my smoothie is an exciting experience, and after all it effected myself to be braver to explore unfamiliar ingredients in the kitchen.
So... here is my baking adventure result about 3 weeks ago.
At that time I tried to combine two root vegetables; beet and carrot in the muffins.
They mixed nicely in the dough, together with others ingredients producing a beautiful soft texture in each cup of muffin.
Honestly, I can easily recognize the flavor of the beet, but not in my children's tongue.
I told them, those were carrot muffins. I know they really like carrot cake, carrot muffins and also carrot cookies that I baked for them.
Really, they loved this muffins... so much, and had no problem after I told them that I put grated beet on the dough. Yey, I was a happy mother!
Beet and Carrot Muffins
*inspired by Homegrown Recipes Magazine, NZ.
Ingredients :
1/3 cup vanila oil
2/3 cup brown sugar
1/2 cup plain unsweetened yoghurt
1 tsp vanilla essence
1 cup wholemeal flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
handful raisins/dry cranberries
handful almond slices
1 small carrot
1 small beet
Method :
Beat oil, sugar, yogurt & vanilla until thick.
Fold in sifted dry ingredients, grated vegetables & dry fruits.
Spoon into muffin tins, top with almonds &bake at 180C for 15 mins (mini muffins) or 25 mins (standard muffins).
May your October be filled with blessings.
Comments
Toss. Iya, skrg jadi rutin dan ketagihan, tiap pagi bikin green smoothies.
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