Prep 20 mins
Cook 25 mins
Betcha cant eat just one!!!
- 1 1⁄2 cups unbleached all-purpose flour (can use regular AP flour)
- 1⁄2 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 1 tablespoon soft silken tofu (placed in liquid measuring cup)
- 3 tablespoons milk, to fill measuring cup w/tofu to 1/4 cup
- 1⁄2 cup unsalted butter, melted
- 2 large eggs
- 2⁄3 cup whole milk ricotta cheese
- 1⁄2 cup grated carrot, firmly packed
- Preheat oven 400 degrees Fahrenheit and line muffin tin with 12 muffin cups.
- "lightly"measure flour and level off; combine flour, sugar, bk powder, salt and cinn.
- In a medium bowl combine milk (measured with silken tofu to make 1/4 cup), butter and eggs.
- Stir ricotta cheese and grated carrots into milk mixture & beat well.
- Add wet ingredients to dry ingredients in the large bowl. Stir just until moist. Batter will be VERY stiff -- do not worry!
- Fill cups 2/3 full (they'll be pretty full!).
- Bake 20-25 minutes until golden brown. Remove immediately to wire racks to cool.
I topped these with cinnamon and sugar before baking.I would next time add chopped fruit like peaches.I made this in the food processor. By first grating the carrots with the grating blade. Then using the metal blade pulsing all the liquid ingredients adding the carrots.Then add all the mixed dry ingredients and pulsed a couple of times.Very easy!
I would use castor sugar next time around or combine the ingredients in the usual cream the butter and sugar, add eggs etc fashion. I think I was expecting something a litle more akin to carrot cake. Unfortunately the carrot taste doesn't really come through. The muffins are pleasant enough though and we enjoyed them for morning tea.
Yes, you are right. "You can't eat just one. The batter is quite thick, yet smooth. The muffin rises to a beautiful golden brown. Excellent choice and combination of ingredients. I would make this recipe again. In our home we are very careful with fat content; so without changing the ingredients, I cut down on the fat content by substituting the butter for a soya/canola margarine; whole milk for skim; and whole milk ricotta for light (7% M.F.), extra smooth ricotta which has 35% less fat than the whole milk ricotta. Neither flavour nor texture were compromised. Delicious muffins. However... the instructions between steps 2, 3, and 4 are a little unclear; it took a bit of disecting to determine the actual steps the recipe wants us to follow. But after reading it several times, it became clear. Because this is a contest entry, ingredients and instructions should be easy for new cooks to follow; abbreviations should be consistent and logical. I would give this recipe full marks for choice and combination of ingredients and taste; but negative marks for the disjointed instruction.