Carrot Ricotta Muffins

Are you beginning to think carrots yet? This time of year, I love all the carrot recipes and with Easter on its way I thought I'd post this savory carrot muffin recipe. I think what drew me to the recipe was the thin slice of carrot around the muffin. It makes for a very pretty muffin presentation. And best of all, a tasty, healthy muffin.

Carrot Ricotta Muffins with Thyme and Lemon
From ricotta....che passione

Ingredients:
1 and 2/3 cup 00 flour (see *note)
3-4  carrots
7 1/2 tablespoons ricotta cheese
generous 1/4 cup grated Parmesan cheese
1 teaspoon baking powder
generous 3/4 cup milk

1 egg

1 tablespoon fresh thyme
grated rind of  1/2 a lemon
oil

salt

Method:

*Note: 00 flour is usually used for making pasta. If you don't have any, which I didn't, make 00 flour by using 1 part pastry flour to 3 parts all purpose flour and sieve it.

Peel the carrots and cut 8 strips (I cut more as I used the deeper muffin liners) along the length of the carrot. I lightly buttered my liners and wrapped the carrot slices around the bottom of the liner, against the sides. It took two strips each liner for me. Grate the remaining carrots. (By hand or with your processor) You should have more than 2 cups. I bought large carrots because I wanted a fairly wide slice to line the liners, so ended up using 3 largish carrots. You don't need to be too exact here.

In a pan with a little olive oil, cook the grated carrots for a few minutes. Add some salt and set aside to cool.

Mix the flour, the baking powder, Parmesan cheese, thyme, lemon rind and a little salt.

To the cooled carrots, add the ricotta, the milk and the egg. Stir until well blended. Add to the flour until it makes a soft dough. You may add a bit more milk if it seems too stiff. It needs a bit more than 3/4 cup.

Divide the mixture into the carrot-lined muffin liners and bake in a 355 oven for 30 - 35 minutes until puffed and brown on top. They will be moist and it took me the whole 35 minutes, but remember, I used the deeper cupcake liners. Keep an eye on them to make certain they're golden on top and cooked through.