Put the rough chopped carrot in a food processor and finely chop.
Add the ☆ ingredients, process again, then transfer to a bowl when well constituted.
Sift together the cake flour and baking powder, then fold it into the mixture with a rubber spatula.
Divide the batter into 6 muffin molds lined with waxed paper cups.
Bake for about 20 to 25 minutes in an oven set to 180℃. If a skewer inserted into the middle comes out clean, they're done. ♪
Story Behind this Recipe
I'm always scheming up easy, delicious and nutritious recipes. ♪
They're tasty freshly baked, but even moist and tastier the next day. ♪ Since the recipe uses vegetable oil, they won't harden after cooling, and stay flavorful. ✧ You can omit either or all of the egg, vegetable oil, or milk, and it will still make sufficiently delicious muffins.