tbsp baking soda
tbsp baking powder
tbsp cinnamon powder
A pinch of salt
gm grated carrot
gm brown sugar
ml Noor Oil
Baking a whole cake isn’t something you can do on a daily basis. However, these muffins are a perfect option! They are easy to handle, ideal to carry to work as a snack or for the lunchbox. They are a wholesome and healthy breakfast as well, as the butter is substituted with Noor Oil.
Sift the flour, baking powder and baking soda as well as the salt. Stir in the carrots and the cinnamon.
In a separate bowl mix the eggs, sugar and Noor Oil. Now incorporate into the dry ingredients and mix.
Preheat the oven at 180°C and grease a muffin tin. Fill up each case with the dough and bake for 20 minutes.
Have you tried the carrot muffin for breakfast, try some with honey or your favourite fruit dip.