Carrot Muffins

Seeing a huge number of events around the blog world, I realized how infrequent I am in participating in them..... This may be because I am not so comfortable in cooking within constraints - cook this in this month, use these ingredients, and so on. Though I make a mental note when I see some event, it slips off my mind, and I realize I haven’t participated, once the event is over!
But of late, i decided to take part in as many events as possible, seeing the effort and passion with which co-bloggers host events....
Well, coming to this "Tried and Tasted" event hosted by Champa and started here, I must confess I had forgotten totally about it till last week. Luckily, I wasn't too late this time! So noted down this Carrot Muffins' recipe from Divya's blog and tried it out with some modifications over the weekend, in a hurry. I tasted it, and felt it could have been sweeter; didn’t serve it to anyone that day since we were all heading for a wedding. I didn’t have time to click pictures as well that day and just left that part of the work for the next day.

And guess what? By the time I returned home from work next evening, there were only two of them, saved for me!! I was happy that folks at home had liked it! Took pictures of the remaining two :)
Made the following modifications to the recipe, though:

• Omitted eggs - replaced it with butter and yoghurt
• Omitted the nuts
• Added Brown sugar as well as I wanted to use up some

Carrot Muffins

Preparation time : 15 min Cooking time : 20-25 min Makes : 12 muffins Ingredients: Grated Carrot - 2 cups All Purpose Flour – 2 cups Sugar – 1 ¼ cup Brown sugar - ¼ cup Melted Unsalted Butter – ¼ cup Yoghurt - 1/3 cup Vegetable oil - ¼ cup Grated coconut - ¼ cup Baking Powder – 1 tsp Baking Soda – ½ tsp Ground cinnamon - ½ tsp Salt - ¼ teaspoon Grated coconut - ¼ cup Vanilla extract - 1 teaspoon Method: • Peel and finely grate carrots • Preheat Oven to 180 degrees C. • Line the Muffin tray with the Muffin Liner Paper Cups. I simply greased and dusted the muffin tray. • In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon • Add grated carrots and coconut • In a separate bowl whisk together the melted butter, oil, yoghurt and vanilla extract. • Fold the wet ingredients into the flour mixture, stirring just until moistened. • Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes on low rack until a toothpick inserted in the center comes out clean. Mine took exactly 25 minutes. • Remove from oven and let cool on a wire rack for about 10 minutes Tips n Tricks: • Do not over mix the mixture. Let it remain crumbly. Variations: • Chopped walnuts/pecans can be added • One beaten egg can be added to get smoother muffins, in place of butter and yoghurt • Coconut can be replaced with crushed pineapple

Sending this to Champa's Bake-off event as well.