I’m always looking for a new snack I can make on the weekend and take to work.
I bought a steamer as part of a set of pots and pans many years ago, but I’ve never used it.
I’ve always liked the moist texture of steamed buns, and I decided to make steamed muffins for the first time.
I also liked the idea that I don’t have to use the oven!
I wanted to make something I could enjoy for breakfast and not for dessert, so I though carrot muffins would be perfect.
The natural bright orange color from the carrot is absolutely beautiful.
This is a simple recipe made with a short list of ingredients including a small amount of sugar.
These muffins were so good and perfect for someone like me who enjoys the natural flavors of the ingredients that are not overwhelmed by excessive sweetness.
100g thinly sliced carrots
200cc soy milk
2.5 tablespoons sugar
200g all-purpose flour
2.5 teaspoons baking powder
a pinch salt
2 tablespoons coconut oil
1. Combine carrots, soy milk, and sugar. Puree the carrots until smooth using a hand blender.
2. Combine flour, baking powder, and salt in a bowl, and mix well. Add the carrot mixture and coconut oil. Mix until combined.
3. Pour the batter into muffin cups.
4. Steam for about 12 minutes or until cooked through.
Okay, using the steamer was the first for me, but using silicone cups was another thing I’ve never done before either.
When the So-Zai Bread unexpectedly stuck to the paper cup, Terry ordered these silicone cups at Amazon for me the same night.
These silicone cups worked wonders.
I was comfortable putting them in the steamer (I wouldn’t use paper cups), and the muffins came out of these cups super easily.
I like the idea that these are reusable, too.
The only thing I’m not sure is the bright colors…
Why is it so hard to find simple white colored silicone cups?
