Recipe: Carrot Cinnamon Muffin

Today... I've finished my last supply of Gardenia Wholegrain Bread...TT.TT

I love the bread cause it's just sooooooooooo soft and so effortless...

Just take it out of the plastic bag and plop it into the toaster for a min., while waiting for it to get toasted... use the Milo 3 in 1 sachet to make a cup of nice hot chocolate... then I hear the "ding" of my toaster and wa~lah~ nice crunchy toasted bread.... slather peanut butter on top of one slice... grab a bite... finish one slice... slather peanut butter on another slice...Mmmm~~ delicious

But then... but then... it would get boring just eating this same ritualistic bread right??? right???

Nah... but I needed to not put the other baking ingredients in the kitchen to waste...XD... So I baked another muffin out of the blue~

Carrot Cinnamon Muffin

1 1/2 large carrots (finely shredded)// 1 medium sized bowl // 1 cup

1 1/4 cups of wheat flour

1 cup of oats

1/4 tsp of salt

1/4 tsp of nutmeg

1/4 tsp of fennel seeds

1 tsp of cinnamon

1 tsp of vanilla extract

2 medium sized eggs

1 cup of milk

1 tbsp of baking powder

1/4 cup of oil

1/4 cup of sugar

1. Line muffin tin with baking paper. Preheat oven to 200C.
2. Sift the flour, salt, nutmeg, baking powder and cinnamon together in a bowl. Stir in the oats and fennel seeds until it's evenly distributed.
3. Whisk the egg, milk, oil, sugar and vanilla extract until it's well mixed in a separate bowl.
4. Mix the carrots together with the dry ingredients (in hopes of it not sinking to the bottom of the muffin).
5. Mix the dry to the wet mixture (in my case it's this way cause my wet mixture is in a bigger bowl to avoid spillage). Mix it up in about six to eight strokes.
6. Using the 1/4 cup earlier, put mixture into the baking cups.
7. (optional) Sprinkle sesame seed and oat on top of each muffin.
8. Bake the muffin in the oven till you're satisfied that it is sufficiently cooked.
9. The convection oven at home took longer than necessary... I'd put mine at 35 mins next time to see how it would be like but maybe yours would take a shorter time... at about 25-30 mins..
10. The pics will be coming out later cause I just baked it.

Verdict... First and second time rebaked came out a little undercooked, but each time I ate it, it tasted great... SO... not bad for an amateur like me... Mwahhahahahaha

Yoghurt Cinnamon Muffins

Hesitant to waste all the good yoghurt that was due to be expired next week...

Yes... I basically tried to make a yoghurt muffin with all the leftover yogurt from my previous bran muffins (can't make bran muffins cause there were no more raisins at home...TT.TT)...

However, the only problem that arose is that there isn't any specific recipe for me to refer for such a recipe, so this time, I basically dumped what I liked ( a little ) to pop this recipe out.

Yogurt cinnamon muffins

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/3 cup soft brown sugar, a little on the excess side
1 tbsp baking powder
1 tsp salt
3/4 tsp ground cinnamon
2 eggs
1-1/4 cup plain yogurt
2/3 cup milk
1/4 cup vegetable oil

1/4 cup of toasted pecans (chopped)

1/4 cup of toasted walnuts (chopped)

1. Preheat the oven at 200C
2. Sift together the all-purpose flour, salt, baking powder and cinnamon into a bowl. Stir in the quick-cooking oats, pecans and walnuts. Ensure all of it is evenly distributed with each other.
3. Whisk the eggs, soft brown sugar, vegetable oil, yogurt and milk in a separate bowl.
4. Add in the dry mixture to the wet mixture. Then, with the flat spatula or something to stir with, go about making 12 strokes to the mixture to ensure that the dry is wet.
5. Then, using the 1/3 measuring cup, scoop the batter into the muffin pan.
6. Baked in oven for 25-30 minutes (I put mine at 27 mins. and the top was going golden to a little golden brown for some... lol) and check with the toothpick test. Cool in pan for a few mins. then move the muffins onto a wire rack till it cools.
7. Take a picture of the muffins.

My honest opinion about these muffins??

Mwahahhahaha... To tell the truth... I was basically so hooked on them I couldn't part with them at all... I just felt like eating them continuously after getting used to the yogurt taste...

They are addictive... Seriously... I couldn't separate myself from the muffins... They are addictive... Yes... so very addictive... I'll probably add another 1/4 cup of flour next time... cause I don't know why... but cooked, the muffins don't come apart from the muffin cups easily...hmm...and maybe more cinnamon because I barely tasted the cinnamon... 1tbsp next time... mwahahhahahaha... IT sounds crazy but I should test it out next time and see if it makes a difference, yeah?