Dreamy Carrot Muffins

Betcha cant eat just one!!!

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 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

Directions

1. Preheat oven 400 degrees Fahrenheit and line muffin tin with 12 muffin cups.
2. "lightly"measure flour and level off; combine flour, sugar, bk powder, salt and cinn.
3. In a medium bowl combine milk (measured with silken tofu to make 1/4 cup), butter and eggs.
4. Stir ricotta cheese and grated carrots into milk mixture & beat well.
5. Add wet ingredients to dry ingredients in the large bowl. Stir just until moist. Batter will be VERY stiff -- do not worry!
6. Fill cups 2/3 full (they'll be pretty full!).
7. Bake 20-25 minutes until golden brown. Remove immediately to wire racks to cool.