muffins

Recipe in this post:
CARROT & RICOTTA MUFFINS
(4 portions)

Carrot Muffins

(600g carrots; 50g ricotta; 15g Parmesan cheese; 1 egg; additional nuts crumble or seeds for the decoration)

1. Steam the while carrots for about 15-20 minutes till they soften. Cut into batons.
2. Blitz the carrots with the ricotta cheese, the Parmesan, and the egg. You can use mascarpone cheese instead of the ricotta, if you want to get a richer taste.
3. Place the mix into paper-lined tins or a muffin tray and bake in hot oven at 180°C fan (400°F) for about 20 minutes.
4. Once cooked, let the muffins cool down and set for about 10 minutes.
5. Add some texture and obtain a pleasant polychromatic effect with some pistachio crumb and sesame seeds decorating the top of the muffins, besides using carrots of different colours.

I originally designed this recipe when our child was about one year old and started proper weaning. The fluffiness of these muffins is perfect, even though I do like to elevate them with a combination on different textures, like the pistachio crumble and the sesame seeds in the picture. Adults love these muffins as well!

For the version in the image, I paired the muffins with a mushroom sorbet made with a mix of wild mushrooms, button mushrooms, and dill-infused mascarpone. The gentle sweetness of the carrot muffins works beautifully with the earthiness of the mushroom sorbet. Give it a go and let me know what you like to pair your muffins with!