Carrot muffins and Adi’s birthday cake
My son was learning about animals and their young ones; cow-calf, dog-puppy, goat-kid, zebra-foal. I teasingly asked him cakes? He thought for a while and replied ‘cup cakes’!!
Crazy mother+ excessive baking= like minded son!! #likemotherlikeson, #catch’emyoung!
Now I know whom to trust, if I ever leave behind a legacy of a huge cupboard full of baking armamentarium……(hmmm day dreaming!!) Been baking a lot these days, thanks to this new baby of mine, my blog. So now you understand the source of my hallucinations!!
Recently celebrated our elder son Adi’s sixth birthday (he shares his birthday with my father-in-law; ‘jeje‘ is an odiya word for grandfather) , and was on a ‘baking marathon’ for two days. A crazy thought got into my mind to create everything from scratch. Baked a special fresh pineapple cake with coconut cream frosting for cake cutting and three more similar cakes sans elaborate decorations to be distributed among guests. Just posting few glimpses of the cake…
The cake looked so colorful, that the younger one could hardly control his temptation to have a go at the red cherries. He managed to polish off a couple of them from the icing even before the cake cutting! well, thats the whole beauty of hosting a party for kids.Homemade pizzas for the occasion was a total hit among kids. A very tiring but satisfying experience.
These colorful carrot muffins extended our celebrations, as I was left with too much of whipped cream after the party. Just to balance out the calories consumed , decided to bake something less calorific. The recipe goes as follows:( from tarladalal.com)
Ingredients : (makes 6 muffins)
- All purpose flour- 3/4 cup minus 1.5 tablespoon
- cornflour/custard powder- 1.5 tablespoon
- baking powder-1/4 teaspoon
- baking soda- 1/4 teaspoon
- salt-1/2 teaspoon
- grated carrot- 1 cup loosely packed
- grated jaggery- 1/4 cup
- honey- 1/4 cup
- vegetable oil- 1/4 cup
- cinnamon-nutmeg powder- 1/2 teaspoon
- slivered almonds or any other nuts of choice- 1/4 cup
- Pre heat the oven to 180 degree C. Grease or line muffin tray.
- Whisk oil, honey and grated jaggery till well combined.
- Sieve flour, baking powder, baking soda, salt. Add cinnamon-nutmeg powder and keep aside
- Add grated carrot into the liquid mixture and mix well.
- Combine wet and dry ingredients, fold in nuts of choice.
- Spoon the batter into the muffin tray till the cups are 2/3 rd full.
- Bake at 180 degrees C for 12-15 minutes till the toothpick inserted at the centre comes out clean.
Enjoy the crispy honey crusted-soft inside muffins with toppings of your choice. They taste amazing as it is too!!