Carrot and Coriander Muffins

Our fall-sown carrots have to be harvest ASAP as it is ready to grow flower stalk and turn woody. From carrot varieties we sowed in fall, purple dragon flowers much faster than others. The topweight carrot seems more resistance and laid back from flowering which is good since our main aim since last fall onward is to have all year round fresh harvest of carrots. So far so good. The first batch of spring-sown carrots has already grown into finger size. We have try our best to sow carrots every month now since end of winter after 2 months break. With the help from Kitchen Flavours, we enjoyed our carrots by making muffins.

Carrot and Coriander Muffin (from kitchen flavours blog)

Makes about 11 muffins
Ingredients:
300gram plain (all-purpose flour)
1tbsp baking powder
15g caster sugar
1/4 tsp salt
1 tsp freshly ground black pepper
30g chopped fresh coriander (cilantro) < I add just little for the kids>
170g grated carrot
2 eggs
185g milk
100g oil

Method:
(1)Preheat the oven to 180 degree C (fan oven 160 degree C). Grease and flour muffin tin sections or line with paper liners.
(2)Into a large bowl, sift the flour, baking powder, sugar, salt and black pepper. Add to the bowl any black pepper that did not go through the sieve(strainer). Using a large metal spoon, stir in the chopped coriander, then add in the grated carrot and mix well.
(3)In a medium size bowl, beat together the eggs, milk and oil with fork.
(4)Add the egg mixture to the flour mixture. Fold everything together with a large metal spoon until just combined.
(5)Spoon the batter into the prepared muffin tin sections.
(6)Bake for about 25 minutes until well risen and the top springs back when gently pressed.
(7)Transfer to a wire rack to cool a little before eating.

I enjoyed them very much because I don't feel guilty eating it.

No chocolate muffin this time.

But pact with healthy vegetables.

Walking around the garden while enjoying muffins.