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 carrots, firmly packed
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.
Servings: Serve
Time preparation: 20 min.
Time total: 45 min.