A Chef's Melody

Ingredients 1 1/4 cup Whole Wheat Flour/Atta 1/2 cup+1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 2 medium carrots,grated 1 tsp pure vanilla extract 1/4 tsp cinnamon(optional) 1/4 cup oil 3/4 cup plain yogurt 1/4 cup milk 1/8 tsp salt 2 tbsp chopped walnuts,coated lightly with 1/2 tsp of plain flour/maida What you need to do Preheat the oven to 350 deg F and line the muffin pan with cupcake liners. Dry mix -Sift the wheat flour,baking powder,baking soda,salt and cinnamon. In a large bowl,add yogurt,milk,sugar,vanilla and oil and mix until smooth. Slowly incorporate the dry mix to form a lump-free batter. Gently fold in the carrots. Spoon the batter in the liners until 3/4th full. Garnish each muffin with some walnuts. Pat the muffin tray couple of times to release air bubbles,if any. Bake for 20 mins. Switch off the oven and let it stand for another 2 mins. Remove and cool on the wire rack. Stays good in a air tight container at room temperature for ...

Ingredients 1 1/2 cups All purpose flour 1 cup sugar 1/3 cup unsweetened cocoa (i used Hershey's) 1 tsp baking soda 2 tsp vinegar 1/2 cup oil 2 tsp pure vanilla 1/2 tsp salt 1/2 cup semi-sweet mini chocolate chips 1 cup cold water (i stored a cup of water in refrigerator for 30 mins) Here's what you need to do: Grease and line 15 muffin cups and preheat the oven to 325 deg F. Sift the flour,cocoa,baking soda and salt thrice. In a bowl mix the water,oil and vanilla. Add 1 tbsp of the dry mix to the chocolate chips and mix till they are coated well.Set aside.This prevents the chips to sink at the bottom. Add the dry ingredients to the water mixture and gently fold until you get a smooth batter.If you want to store the batter for later use this is the perfect time.Drop the batter in a clean airtight container and store it up to a week. Add the vinegar and mix well.Fold in the chips. Pour the batter in the muffin cups until they are...