Muffins with carrots and cottage cheese without butter, with little sugar, lots of almonds and a nice scent of oranges and cinnamon. They are a healthier and lighter version of the ALMOND AND ORANGE CARROT CAKE which is one of the most loved and remade sweets of the blog. In this version there is no butter and there is not even seed oil: the fat part is given by cottage cheese, of sheep in my case. But as always you can also use a ricotta vaccinate.
Carrots must be 'old' carrots, better if a little’ Molli. Fresh and crunchy carrots, In fact, contain too much water and would make the dough too damp. I suggest you use whole almonds and then blend them coarsely rather than almond flour, for a more rustic and tasty result. With cinnamon and orange zest you are free to 'exaggerate', because these carrot and ricotta muffins without butter anymore are spicy and fragrant and the more good they are.
As you know, ricotta is an excellent substitute for butter and oil in sweets: the SOFT RICOTTA AND SAFFRON CAKE and its variants LEMON (that are in video recipe) o al COCOA AND RUM , or even the PLUMCAKE WITH MANDARIN, they're perfect for breakfast. Why sweets stay soft for a long time.
Transferred to muffins, ricotta makes these sweets damp and fluffy that often dry a little’ too fast. And if you like muffins, you should definitely try the BLUEBERRIES MUFFIN, really simple and good and generally take a look at all my MUFFIN AND CUPCAKE RECIPES. The most versatile and most loved treats for children. And now I wish you good day!
220 grams of flour 00
150 grams of old carrots
50 grams of almonds or almond flour
180 grams of sheep's cottage cheese
100 grams caster sugar
cinnamon, to taste
a pinch of salt
the juice and zest of a small orange
8 grams of baking powder (half a bag)
Peel the carrots, cut them into pieces and blend them with orange juice and zest and almonds. Whip the egg with sugar with electric whisks until the mixture is swollen and frothy. Add the ricotta and mix it with a spoon. Add the smoothie carrots, cinnamon, Salt.
Then, slowly combine the sifted flour with the yeast, stirring always with a spoon until the mixture has amalgamated. Do not mix the mixture too much, because it would lose softness.
Preheat the oven to 180 degrees static. Distribute the dough in the muffin cups and cook for 20 minutes or until the carrot and cottage cheese muffins are swollen and golden. It's always worth the toothpick test: tucked into the middle of a muffin, should come out dry.
Churn out and let the muffins cool completely. Before cooking, you can decorate muffins with sugars, or dust them simply with icing sugar once cooked. If you want to add a frosting (a glaze or a cover), I suggest you mix creamy cheese, honey and chopped nuts and put a spoon on each muffin. They're delicious. Bon appétit!