Chocolate Carrot with Dryfruits muffin using microwave
These muffins offer a delightful interplay of flavors and textures. The moist and flavorful carrot cake base contrasts beautifully with the rich chocolate chips, while the chopped walnuts add a satisfying crunch.
Ingredients
- ½ cup melted butter
- ½ can condensed milk
- 2 teaspoons honey
- 2 tablespoons castor sugar
- ¾ cup carrot grated
- ¾ cup plain flour maida
- ¼ teaspoon soda bi-carbonate
- ¼ teaspoon baking powder
- 2 tablespoons cocoa powder
- 2 tablespoons chopped walnuts
- 2 tablespoons raisins kismis
- 1 teaspoon vanilla essence
- butter for greasing
Other Ingredients
- 10 to 12 paper cups
For the Garnish
- 1 tablespoon icing sugar
Instructions
- Mix all the ingredients in a bowl and pour 1 tablespoonful of the batter in each paper cup.½ cup melted butter, ½ can condensed milk, 2 teaspoons honey, 2 tablespoons castor sugar, ¾ cup carrot, ¾ cup plain flour, ¼ teaspoon soda bi-carbonate, ¼ teaspoon baking powder, 2 tablespoons cocoa powder, 2 tablespoons chopped walnuts, 2 tablespoons raisins, 1 teaspoon vanilla essence
- Arrange them on a microwave safe plate and microwave for 1 minute.butter for greasing, 10 to 12 paper cups
- Allow it to stand for 5 minutes.
- Just before serving, add the icing sugar in a strainer and dust over the1 tablespoon icing sugar
Notes
Tips
- The muffins may appear to be a little moist in the centre after cooking them for a minute.
- It is important to allow them to stand for at least 5 minutes as the heat retained within, will continue to cook the muffins.