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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Betcha cant eat just one!!! 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.
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