The festival season is finally over - now there is no excuse not to stick to diets and try shedding those pounds piled on with binge eating. As the season was drawing a close, I fitted in one more binge eating session with yummy carrot cup cakes with lemon and cinnamon icing. And realised a few facts of life. Here are the pearls of wisdom:
1. Whoever said cinnamon and lemon do not go well together, lied. They are an absolutely lovely combination.
2. Whoever said you cannot eat 5 muffins at a go, have never met me.
3. Whoever said muffins are not healthy, have not eaten a carrot muffin.
Enough? If yes, here is the muffin recipe. As always with my recipes, you dont have to stick to milligrams and nanograms. Just plunge in with confidence and stick to general measurements and be bold to differ - you will still be fine!
1 1/2 cup all purpose flour
1/2 cup sugar (Just because I dont like them super sweet)
11/2 cup carrots (grated)
1/2 cup oil or butter
2 medium eggs
Few drops of vannilla essence
Reserve quarter cup of milk, if the mixture is too tight.
Mix together the sugar, oil and eggs.
To that fold in carrots, followed by vanilla and the flour.
Whisk till all ingredients are mixed - dont overwhisk!
now, if you feel that the mixture is too tight, add a few drops of milk and whisk to a cake batter consistancy.
Pour into muffin cases and bake for 20 minutes or so (By now we all know to check the doneness of a cake by inserting a toothpick onto them).
For incing, I used 1 cup of castor sugar and a 1 tb spoon of lemon and mixed well. On top of the icing, I sprinkled powdered cinnamon and some slivered almonds.
And have it with a cup of tea - absolute bliss!!