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Carrot Cake Muffins With Maple Ricotta Cream
Featured In WTFCF Season 1, Episode 02: Berries Bust Out. A fan of carrot cake? Try it with Maple Ricotta Frosting for a new twist.
Equipment
- 1 Muffin Tin
- cooking spray or muffin cups
- food processor or blender
Ingredients
Muffins
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ cup finely shredded unsweetened coconut
- 3 teaspoons cinnamon
- ½ teaspoon ground ginger
- 1½ teaspoons ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup coconut oil
- ¾ cup sugar
- ⅓ cup light brown sugar, loosely packed
- 2 large eggs
- ½ cup plain Greek yogurt
- ½ cup coconut milk
- 2 teaspoons vanilla extract
- 1½ cups crushed canned pineapple
- 1½ cups (4 carrots) finely grated carrots
- ½ cup fresh Wish Farms blueberries
Ricotta Cream
- ¾ cup ricotta cheese
- 1½ tablespoons pure maple syrup
- ½ teaspoon vanilla extract
Instructions
Prepare The Muffins
- Preheat oven to 350℉. Spray a muffin tin with cooking spray or line with muffin cups.
- In a large mixing bowl, add 2¼ cups flour, 2 teaspoons baking powder, ½ cup shredded ½ cup coconut, 3 teaspoons cinnamon, ½ teaspoon ginger, 1½ teaspoons allspice, ½ teaspoon nutmeg, and ½ teaspoon salt. Whisk together and set aside.
- In a second bowl, add ½ cup coconut oil, ¾ cup sugar, and ⅓ cup loosely packed brown sugar. Whisk well.
- To the second bowl, add 2 large eggs, ½ cup plain Greek yogurt, ½ cup coconut milk, and 2 teaspoons vanilla. Whisk well.
- To the second bowl, add 1½ cups crushed pineapple, ½ cup blueberries, and 1½ cups shredded carrots. Fold to combine.
- Add dry ingredients to the wet and stir until just combined. Pour into the muffin tin.
- Bake 30 to 40 minutes, until golden, the center is set, and a toothpick comes out clean.
- While muffins are baking prepare the Ricotta.
Prepare The Ricotta
- In a food processor, add ¾ cup ricotta, 1½ tablespoons maple syrup, and ½ teaspoon vanilla. Blend for 1 minute until light and fluffy.
- Serve the Ricotta on top of the muffins.
Enjoy!
About the Author
Wish Farms has a long history dating back to 1904, when Harris Wishnatzki arrived in Ellis Island and began to sell fruits and vegetables from a pushcart on the streets of New York City. Fast forward to 1929 – Harris purchases property in Plant City, FL establishing a buying and shipping operation, which over the next 80 years would become one of the bigger berry operations in Florida. In 2010 the Wish Farms brand was born. Third-generation owner Gary Wishnatzki continues to innovate – even now he’s leading the industry effort to develop a new automated harvester. Today Wish Farms produces strawberries, blueberries, blackberries, and raspberries from a network of farms in the Western Hemisphere, though Florida is still the homestead. There’s already a 4th generation of Wishnatzkis onboard – and a fifth is coming along right behind.Find more recipes from our travels, guests, families, friends, and professional chefs in the Where The Food Comes From Cookbook!
