Chai-spiced carrot-cake muffins
Updated: Oct 1
Spring is here! Thank goodness because I was getting pretty annoyed with the lingering chilliness. There are so many cultures that celebrate the coming of spring. We, as Hindus, just celebrated Holi. There is also Ostara which my husband celebrates. Ostara is the pagan holiday from which many Easter traditions have originated. For example, the moon hare is associated with the goddess Eostre and represents fertility. You know the Easter bunny could explain why I think of carrots when I think of spring. Who knows.
So today's recipe is for chai-spiced carrot-cake muffins. I know. It is a mouthful to say but these muffins are so tasty and really taste like chai! I love carrot cake and one day I found this really great vegan carrot cake recipe online (unfortunately, I did not write down whose recipe this was). I wanted to see if I could make this recipe using our Indian flavors and that is how the chai-spiced carrot cake muffins recipe was born. Everyone loves this version of the recipe. It really tastes like chai! And the recipe couldn't be easier. All you have to do is mix the ingredients and bake away! Make these muffins for your next spring brunch!
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RECIPE:
Makes 12 muffins
Prep time 10 minutes
Cook time 20 minutes
Ingredients:
1 1/2 cup AP flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon powder
2 tsp ground cardamom
1 tsp ground nutmeg
1 tbsp grated ginger*
1 cup grated carrot
3/4 cup water
1/2 cup vegetable oil
2 tsp vanilla
1 tsp vinegar
Method:
Preheat oven to 350 degrees Fahrenheit.
Wash and grate carrot and ginger.
Mix dry ingredients. Mix wet ingredients.
Add wet mixture to dry mixture. Mix well.
Scoop batter into muffin tin with cupcake liners.
Place muffin tin in oven.
Bake for about 15-20 minutes or until toothpick comes out clean.
Notes:
*Grating the ginger brings out the ginger flavor the best. Try to use the fine grate.
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