Sunday, March 14, 2010

Day #41: Carrot Cilantro Muffins

Today's Carrot Cilantro Muffins are sure to be a hit in our corner of the world (South Texas) where Mexican Food is the cuisine of choice for almost everyone. I made a batch of these today to accompany a dinner of Mexican Rice, Black Beans, and Grilled Chicken. They were a big success! You could serve these hot with butter slathered on them and a nice big bowl of beans and rice-what a satisfying and healthy meal that would be! They would also go great with a Mexican Taco Salad or even a Grilled Chicken Salad.

Tomorrow's Muffin: Maple Pecan

Carrot Cilantro Muffins

2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
freshly ground black pepper
1 cup grated carrots
2 large eggs
1 cup buttermilk
6 tbsp canola oil
3 tbsp chopped fresh cilantro, plus extra sprigs to garnish

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners.

Sift together the flour, baking powder, salt, and pepper in a large bowl. Stir in the grated carrots.

Lightly beat the eggs in a large bowl, then beat in the buttermilk, chopped cilantro, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm garnished with sprigs of cilantro.

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