So knowing that I still have loads of them, I decided to make a cupcake with carrot. I was hesitant thinking if my boys will eat with the carrots in it. Surprisingly after being baked, I couldn’t notice the carrot at all. And was even more happy that the muffins simply disappeared. Since I baked this late night, I waited for the next day for shooting the pictures. As it was school off for the kids because of the rains, the boys were all ready and were playing since morning.
What’s more funny in this recipe is the fact that I simply mixed everything, including adding what was left from the dark chocolate muffin batch. So it’s not necessary that you got to make that recipe first and then attempt this. You can simply add dark chocolate to this batter.
Eggless Chocolate Carrot Muffins
Melted butter – 1/2 cup
Condensed milk – 2 -3 tbsp
Honey – 2 tsp
Powdered sugar / Castor sugar 2 tbsp
Grated carrot – 3/4 cup
Self raising flour – 3/4 cup
Cooking soda – 1/4 tsp
Cocoa powder – 2 tbsp
Dark Chocolate Brownie batter – 2 tbsp
How to Bake Chocolate Carrot Muffin
Wash and grate the carrots and keep it aside. Melt the butter.
In a bowl, take the grated carrot and add all the other ingredients. Finally add the melted butter and combine everything well.
Pre heat the oven at 185 C
Line the muffin tray with liners, spoon out the batter into each liner and bake at 185 C for 15 mins.
Remove from oven and cool on a wire rack.
You can also use Golden syrup instead of honey
If you do not have self raising flour, you can use 3/4 cup maida with 1/2 tsp baking powder.
Serve it with icing sugar sprinkled over the top.