Microwave Corn Carrot Muffins

 For the third day of BM#17 the quick microwave version of the carrot corn muffin. This is a super quick way to bring a smile on your kid’s face when they come with a grumpy look after a hectic day a school.

Recipe source Cooking for all seasons
All Purpose Flour 1 cup
Carrots 1 cup
Corn Kernels 1 cup(cooked)
Fresh Coriander, finely chopped – 1/2 cup
Green chilli 1(optional and cut finely)
Baking Powder 1 tsp
Cooking Soda 1/2 tsp
Salt 1/2 tsp
Curds 1 tbsp
Tomatoes puree 1/2 cup
Milk 3/4 cup
Olive Oil 1 tbsp

Steam the corn and let it cool
grate the carrots, cut the chillies finely
Mix the flour, baking powder, baking soda and salt.
Add all the ingredients to this and mix well
Spoon it into  microwave safe muffin moulds  and cook for 5 minutes in MICRO HIGH MODE.Let it rest for 5 minutes and then
Serve warm
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