CARROT & BANANA MUFFIN

Another light and tasty muffin but also nutritious. I have cut down the sugar and fat used and make them eggless. These are such a delight to bite into and safely consumed without guilt.

Despite of all the changes, you would never know the difference since it turns out moist and surprisingly yummy. Next time, I will use a cup of whole wheat flour to turn them into much healthier snack.

CARROT & BANANA MUFFIN

2 C all purpose flour
1/2 C melted butter/oil
1 C low fat milk
3/4 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 medium carrot grated
2 banana mashed
1 tsp vanilla essence

METHOD

*  Preheat oven @ 180 C. Line muffin pan with paper muffin cases.

*  Sift together flour, baking powder, baking soda and salt in a mixing bowl.

*  Combine together milk, melted butter, banana, vanilla and carrot in a separate bowl.

*  Now add wet ingredients to the flour mixture and mix until just combined.

* Pour into muffin cases about 3/4 full, bake for 15-20 minutes or until a skewer inserted comes out clean.

* Transfer onto rack to cool.