Savory Carrot Muffins

Muffins are forgiving, but not too much. They have been split, slit, slotted and slashed to suit the whims of different kinds of muffin monsters, in the form of stubs and tops and crumbly middles. They’ll take that much. But never since Oscar Wilde’s reference to muffins and how they must be eaten have muffins forgiven being assaulted agitatedly. For the unacquainted, here’s what Algernon in Wilde’s The Importance of Being Earnest said:

“I can’t eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”

The regular, moderately sweet breakfast muffin has long begged for a savory Tadka makeover. And sure enough, the chillies have hotfooted their way out of the Tadka pantry, and a bunch of spices, warmed their way across to the Tadka counter. With a bowl of grated carrots and green onions ready to hit the pan, a raw mango and some lemon zest marched on by, refusing to be left behind, claiming to triumph over the eggy smell. And the spicy, savory carrot muffin was born, with its pebbly top and spongy insides..a perfect take along for breakfast on wheels or if it’s an accompaniment with tea, you had better plop down on a cushiony chair. Whether you’re wearing a callous cowlneck in the thick of winter, or a hip halterneck in the peak of summer, remember to be calm and careful as you attempt to savor bite after bite of these scrumptious muffins.


Savory Carrot Muffins

(Makes 12)

Masala Mix:

  • ½ Tablespoon light olive oil
  • 1 Teaspoon grated ginger
  • 6 Green onions, finely chopped
  • 1 Green chilli, minced
  • 3 Carrots, grated
  • ½ Medium-sized raw mango, grated
  • A dash of salt

Dry Ingredients:

  • 2 ½ Cups all-purpose flour
  • ½ Teaspoons salt
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 Teaspoon each of red chilli powder, coriander powder, whole cumin, garam masala powder

Wet Ingredients:

  • ¼ Cup vegetable oil
  • 2 Tablespoons lemon zest
  • 1 Tablespoon yoghurt
  • ¼ Cup lowfat milk

A handful of shredded pepperjack or cheddar, to top muffins.

Line a muffin tray with paper cups, or grease half-way up with spray or oil. In a pan, warm the light olive oil, throw in the ginger, green onions, green chilli, saute for 2-3 minutes and add the grated carrots and mango, season with salt. Turn off heat and keep aside.

Mix all the dry ingredients — the flour, the salt and sugar, the baking powder, the masalas — together in a large bowl. Make a well in the center and pour the liquids and the wet ingredients (including the cooled carrot-mango-green onion masala mix) one by one, stirring gently, not more than 15-16 strokes on the whole. Scoop out the muffin batter and drop into cups, filling just about 3/4th in each cup. Sprinkle the cheese and bake in a pre-heated 375 F oven for 25-28 minutes or until an inserted toothpick comes out clean, and the tops are brown and crisp. Enjoy warm, or if storing, make sure the muffins are completely cool before putting them in ziplocks and freezing for upto 3 months. To serve, pop them in a microwave for about 45 seconds.

We’re linking up these delectable muffins to

Muffin Monday

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2 Responses to Savory Carrot Muffins

  1. Kathryn says:

    These muffins look amazing and delicious! Thanks so much for linking your recipe up at Muffin Monday!

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