Prep Time: 10min
Bake Time: 20min
Total Time: 30min
Yield: 12 Muffins
Ingredients
2 Cups All Purpose Flour
3/4 Cup Grated Carrot
3/4 Tspn Baking Powder
1/4 Tspn Baking Soda
3/4 Tspn Cinnamon Powder
Pinch of Salt
1 Cup Sugar
1 Tspn Vanilla Extract
1 Cup Buttermilk
1/2 Cup Oil/Ghee/Clarified Butter
1/4 Cup Cashew Nuts, broken
Directions
- Preheat the oven to 400F(204C).
- With an electric mixer on high; beat sugar, melted ghee, vanilla extract, cinnamon powder & buttermilk in a mixing bowl for two minutes to thicken or until sugar melts completely.
- On low speed add baking soda, baking powder, salt & all purpose flour but do not over-mix.
- Fold in grated carrot & cashew nuts.
- Fill greased or paper-lined muffin cups three-fourths full with batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Remove the pan from oven, let it cool at room temperature.
Note: Store the left over muffins in an airtight container to prevent drying out & stays fresh for 2-3 days at normal room temperature.
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