Cinnamon Carrot Muffins


Oven Temp: 325F-160C

3 cups carrots, grated

2 cups (240 gm) all purpose flour

1 cup assorted nuts, chopped

2 tsp baking soda

1 tsp salt

2 tsp cinnamon (dalchini) powder

2 cups (480 gm) brown sugar or grated jaggery

1 1/2 cup oil (360 ml)

4 eggs, lightly beaten

Pastry cups and muffin pans

Roll nuts in some flour and keep aside.

Sift flour, soda, salt and cinnamon.

Add to this the brown sugar/jaggery, oil and beaten eggs. Mix well.

Mix in the carrots and nuts.

Put the batter into the pastry cups (not more than 1/2 full) and bake in a pre-heated oven for 15-20 minutes.

Remove from the oven and leave to cool.

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