Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.83 Kcal (933 kJ) | ||
| Calories from fat | 112.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.54g | 19% | |
|---|---|---|---|
| Cholesterol | 70.13mg | 23% | |
| Sodium | 154.97mg | 6% | |
| Potassium | 233.53mg | 5% | |
| Total Carbs | 22.56g | 8% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 127.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 286.85 Kcal (1201 kJ) | ||
| Calories from fat | 145.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.14g | 19% | |
|---|---|---|---|
| Cholesterol | 90.28mg | 23% | |
| Sodium | 199.49mg | 6% | |
| Potassium | 300.63mg | 5% | |
| Total Carbs | 29.05g | 8% | |
| Sugars | 8.32g | 26% | |
| Dietary Fiber | 1.11g | 3% | |
| Protein | 7.04g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 7% | |
| Calcium | 164.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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