Anita Jaisinghani's Carrot Quinoa Muffins
This Carrot Quinoa Muffin is a favorite at the Pondicheri Bake Lab in Houston.
Ingredients
- 140 g peanut butter
- 115 g jaggery grated
- 2 tablespoons ½EVOO
- 2 in eggs (125 g shell)
- 130 g rice flour
- 3 tablespoons cornmeal
- 85 g quinoa raw
- ½ teaspoon Turmeric
- ½ tablespoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 170 g coconut milk
- 285 g Carrots
- 20 g beet very small piece
Instructions
- Preheat the oven to 325 F. Spray a muffin pan and line with paper cups.
- Combine the following dry ingredients into one bowl: rice flour, cornmeal, quinoa, turmeric, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, using the paddle (or a whisk), whip the peanut butter and the jaggery together until fluffy.**
- Drizzle the olive oil in a slow and steady stream until completely incorporated.
- Then add the eggs and stir to combine.
- Juice the carrots and beet. Add the carrot & beet pulp, the carrot & beet juice, & the coconut milk and add to your wet bowl.
- Slowly add the dry ingredients stirring as you go.
- Scoop batter into greased muffin tin paper cups.
- Bake 30-35 minutes or until you insert a toothpick and it comes out dry.
- Let them sit for 10-15 minutes in the pan.
Notes
It’s okay if the mixture is not completely smooth, there will be some jaggery pieces remaining. Highly recommend using a stand-up mixture to get the peanut butter & jaggery mixture just right.
Ideas/Variations
This recipe is provided courtesy of India 1948, Anita Jaisinghani's website. Anita Jaisinghani is the owner of Pondicheri in Houston and New York City.
- Before baking, top with your favorite granola, sesame seeds, or nuts.
Tried this recipe?Let us know how it was!