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Time: 50 minuti più tempo di riposo
Sweet to eat in a single mouthful, delicious muffin made sweet by carrots and delicious by chocolate. Irresistible and easy to try with my special cream of sweet cheese.
Ingredients for 10 muffins
300 g Special for leavened pastries Molino Dalla Giovanna
3 whole eggs
100 g corn seed oil
200 g of sugar
200 g whole milk
50 g natural yogurt
16 g gluten-free baking powder
150 g grated carrots
100 g gluten-free chocolate chips
1 g bicarbonate
For the cream cheese
100 g of mascarpone
100 g of ricotta cheese
100 g Philadelphia gluten free
100 g gluten-free powdered sugar
1 vanilla bourbon berry
the grated peel of a lemon
Time: 50 minutes plus rest
Difficulty level: easy
Shell the eggs in a bowl and put the sugar together, whisk with a blender and whip everything until it is well foamy, add the mix for desserts, followed by milk, oil, yogurt and to finish the yeast, mix well with a spatula.
Always combine with a spatula mixing the dough from bottom to top, the carrots and chocolate chips, complete with a bicarbonate tip; butter the molds single portion aluminum and put the mixture up to 3/4.
Preheat the oven to 175 º C and cook the muffins for 30 minutes, at the end of cooking open the oven and leave to rest for 5 minutes.
Prepare the cream cheese, pour all the ingredients into a bowl and mix with a whisk, engrave with the tip of a knife the vanilla bean and extract the pulp add to the cream and continue to mix, put it all in the fridge to rest for about 1 hour.
Remove the muffins from the molds and sprinkle with powdered sugar, take the cream cheese and put it in a