But how on earth am I going to keep up with this love of mine while I am trying to stick to a weight loss regime? My oven was on a sabbatical while I'd fantasize about baking myself a tray of Red Velvet Cupcakes, Lemon Tarts and Apple Pies, but my brain reminded me better than to give in.
But last Saturday, the morning of 19th January, my hands itched to hold a whisk, and while I argued with myself to control and eventually conquer the urge to bake... time had other plans in store it seems. As I flipped through the pages of the newspaper, I came across a recipe for healthy Courgette (aka zucchini)Walnut Muffins by Pamela Tims (Article in Mint, titled 'Courgettes & Chai'). That was it. Here was a recipe that used Atta for white flour, sunflower oil for butter and veggies. I can finally; and I mean literally, have my cake (read bake ;-) and eat it too!
When I rushed to my very trusty refrigerator, I knew I wouldn't have any zucchini in there, but I crossed my fingers that there'd be some carrots and there were 4 but I took 2. Half a radish sat on its shelf, as if begging to me with puppy-dog eyes "Pick me?!Pick me?!" it said... and pick the radish I did! A basket of oranges lay on the table, I was sure that I'd have some nutmeg, cinnamon and cloves stashed in the spice jar in the pantry cupboard and the sunflower oil is a staple at my place. Woohooo!! I was jumping for joy!
I threw the veggies right in the food processor, took out the measuring cups and spoons, equipped my cupcake tray with liners, preheated the oven and I was ready to rumble!!!
Makes 12 muffins
INGREDIENTS
(a) 280g Wheat flour (Atta)(b) 1tsp baking soda
(c) 1tsp cinnamon
(d)1/2 tsp nutmeg powder
(e) 1/4 tsp ground cloves
(f) 1/2 tsp salt
(g) 200g demarara / light brown sugar
(h) 200g finely chopped carrots
(i) 150g finely chopped raddish
(j) 75 ml orange juice
(k) 100 ml sunflower oil
(l) 2 eggs
(m) zest of 2 oranges
METHOD
1. In a bowl, sift together ingredients a to f and set aside.
2. In another bowl add the sugar, eggs, orange juice and oil and whisk until the mixute turns slightly pale and frothy.
3. Now combine the wet and dry ingredients stirring gently until all the flour is incorporated. Be careful not to stir too briskly because that will just knock the air out of all the ingredients.
4. Gently add the carrots and radish and mix slowly.
5. Spoon the mixture into a lined muffin tray and bake in a preheated oven at 200 degrees C for about 20 minutes.
If you're feeling a little bit indulgent you can give these moist babies a dusting of icing sugar. For fans of the extra moist kind, you can go on and mix some icing sugar with orange juice and use the mixture as a frosting.
