Beetroot Choco Muffins & Carrot-Raisin Cake (T&T-The Singing Chef)

From here and there.

Beetroot Choco Muffins

Ingredients:
Flour - 1 ½ cup
Sugar - 1 cup
Beetroot - 1 cup (grated)
Cocoa powder - 1/3 cup
Milk - 1 cup
Oil - ½ cup
Baking powder - 3 tsp.
Salt - a pinch
Eggs - 2
Cinnamon powder - 1 tsp.
Allspice - ½ tsp. (I didn’t add)
Icing sugar (to sprinkle)

Method:
Preheat the oven at 180°C (350°F).
Sift the flour, baking powder and cocoa powder.
In a bowl, add the eggs, sugar, milk & oil and beat well.
Combine with the dry ingredients.
Finally add the grated beets and stir.
Pour in the muffin pan with muffin paper or spray with baking spray.
Bake them for 15-20 minutes
Dust it with icing sugar.



Carrot-Raisin Cake

Ingredients:
Flour - 1 cup
Sugar - ½ cup
Carrot - ½ cup (grated)
Raisins - ¼ (soaked in water)
Salt - a pinch
Orange essence - ½ tsp.
Egg - 1 (beaten)
Oil - ¼ cup
Milk - ½ cup
Baking powder - 1 ½ tsp.
Baking soda - 1 tsp.

Method:
Preheat the oven at 200°C (400°F).
Cover the 8 inch cake pan with parchment paper.
Sift the flour with baking powder, baking soda and salt.
In a mixing bowl add the sugar, egg, orange essence, milk & oil and beat well.
Add the flour and blend well.
Fold in the carrot and raisins.
Pour the batter into the baking pan. Bake for 30 minutes or until the skewer/toothpick comes out clean.

Sent off to "Tried and Tasted-March 2010 edition" (hosted by Divya and started by Zlamushka).

Posted in: Baked, Beet root, Carrot