Easter carrot muffins

Name: Easter carrot muffins
Ingredients: 200 g carrots; 100 g raisins; 150 ml water; 100 g hazelnuts; 220 g flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 1/2 teaspoons ground cinnamon; 300 g sugar; 300 ml oil; 4 eggs; 200 g mascarpone; 200 g cottage cheese; 100 g sugar

Dessert - Easter carrot muffins by Luana A. - Recipia

Easter carrot muffins combine hazelnuts with soaked raisins and bake for 20 minutes at 150 °C. The centers stay soft, topped with cottage cheese and mascarpone whipped into a smooth cream. I serve them with a thin layer of cream, just enough to let the muffin show through. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 30 minutes. Total time: 70 minutes. Servings: 12. About 660 kcal and 8 g of protein per serving.

Ingredients

200 g carrots
100 g raisins
150 ml water
100 g hazelnuts
220 g flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
300 g sugar
300 ml oil
4 eggs

For the cream

200 g mascarpone
200 g cottage cheese
100 g sugar

Preparation

1. Cover the raisins with 150 ml of hot water and leave to soak for 10 minutes. Drain well. Finely grate the carrots and chop the hazelnuts. 2. Mix the flour with the baking powder, salt and cinnamon. 3. Put the sugar and oil in a bowl and mix until combined. Add the eggs one at a time, mixing after each. 4. Fold the flour mixture into the egg mixture, then add the carrots, hazelnuts and drained raisins. 5. Heat the oven to 150 °C. Place a paper liner in each cup of a muffin tin and fill the cups with batter. Bake for about 20 minutes, until the muffins are lightly browned. 6. Leave the muffins to cool for 20 minutes. Beat the mascarpone, cottage cheese and sugar until smooth, then decorate the muffins.

Notes

They go well with a cup of black tea, which pairs nicely with the sweet cream. Finely grate the carrots so they’re evenly distributed through the batter. Drain the raisins thoroughly; any water left on them can thin the batter. If the carrots seem very juicy after grating, gently pat them with a clean towel. You can use 100 g of dried cranberries instead of raisins. Hazelnuts are tree nuts, and the dessert also contains gluten, dairy and eggs. Keep the muffins covered in the fridge and eat them within 3 days. You can bake the muffins ahead of time and decorate them once they’ve cooled completely.

Frequently asked questions

Can I use walnuts instead of hazelnuts?

Yes, use the same amount of chopped walnuts. For more noticeable pieces in the muffins, chop them larger than the hazelnuts.

Why did the muffins turn out too wet in the middle?

The carrots may release more water into the batter. Leave the tin in the oven for another 3 minutes at 150 °C and check that the centers no longer look raw.

How can I make the cream smoother if the cottage cheese is grainy?

Press the cottage cheese through a fine sieve before mixing. That way, larger pieces won’t remain in the mascarpone cream.