Sunshine Breakfast - Carrot Beet Muffins

Now this is what I call "Sunshine Breakfast" .... Winter is here now and I am having trouble even getting up from my bed. Just want to curl up even more under the duvet and sleep until I see the sun .... of course that is not going to happen for one good reason "The sun never appears" during the winters ..:(

I definitely have to get from my bed ... now what can be the motivating factor to make me come out of my cosy bed..!!!

Hhhhhmmmm , if sunshine doesn't stream through the window, make the sunshine stream through the breakfast plate.

Missed the point!!! Well, tasty filling breakfast can make any person feel better and if the breakfast is filled with spring flavours and autumn colours, then it is guaranteed to beat the winter blues and run a mile against the icy winds singing songs...

No , I am not exaggerating..... You know that I don't make up stories. Read on and I am sure that by the end of the post [recipe] you will agree with me..:)

Makes: 10 large muffins and Freezable
Carrots [peeled and grated]: 200 gms.
Fresh beets [peeled and grated]: 100 gms.
Eggs [medium]:2.
Dark muscavado sugar: 100 gms.
Plain flour: 260 gms.
Sunflower oil: 60 ml.
Baking powder: 2 tsp.
Ginger powder: 1 tsp.
Cardamom powder: 1/2 tsp.
Vanilla extract: 1/2 tsp.
Yogurt: 80 ml.
Skinless groundnuts: a handful.

Garnish: few tbsp of creme fraiche.

1.Preheat the oven to 170 degrees C /325 degrees F /Gas 3. Place 10 paper cases in a muffin tray.
2.Dry roast the groundnuts on medium flame, cool and pulse to coarse bits. Keep aside.
3.Put the eggs, sugar and oil in a bowl and beat until well combined.
4.In a seperate bowl sift together flour, baking powder, ginger and cardamom powder.
5.Then add this mix to the egg mixture.Beat until well combined.
6.Add the yogurt and vanilla extract and stir gently until combined.

7.Add the groundnuts, grated carrots and beets and stir gently until just incorporated.
8.Spoon into the muffin paper cases until two thirds full and place the tray in the preheated oven [middle rack]. Bake for 20-25 minutes or until the skewer inserted in the centre of the muffin comes out clean.

Cool and serve with a dollop of creme fraiche ..

Note: You can omit the beets and add courgettes or just plain carrots. Try to play around with other veggies like pumpkin, squash or leafy greens like spinach to give a completely new flavour..:)

You can a big batch and freeze half the muffins wrapped individually in cling film for upto a month. Just defrost for a couple of hours and warm them in the oven preheated to 150 degrees C/ Gas mark 2 for 4 to 5 minutes. They will be fresh as new...:)

Enjoy..

Scribbled by Reva