Carrot Ricotta Muffins

                               Carrot Ricotta Muffins                            

 



Ingredients:

 

Dough

500 g Flour

Salt

20 g yeast

200 ml milch

1 Egg -medium size

100 g butter

 

Carrot - Ricotta Fillings

200 g Carrots shredded

a bunch of coriander leaves - chopped

30 g ginger

125 cheddar or Emmentaler cheese

250 g Ricotta

2 eggyolks

2-3 tsp Curry powder

salt, Cayenne pepper

 

Preparations

1.

In a container, mix the flour and 1 tsp salt.

 Dissolve the yeast in a  lukewarm milk.

Add the yeast/milk, egg  and soft butter to the flour and

knead for 3 minutes. Cover the dough and place in a warm area

 for about 35 minutes until it becomes

a bit bulky in size.

 

 

 

 

 

2.

 Peel the carrots and finely grate them. Peel the ginger and grate finely as well.

Mix the cheese, carrots, chopped coriander leaves, finely grated ginger, ricotta,,

egg  yolks, curry powder, salt and a dash of Cayenne pepper.

Prehat the oven at 190°C/374°F.

 

 

 

 

 

3.

Place the dough on a floured surface and with the rolling pin, roll-out the dough til

it becomes the size of approximately 50x20 cm. Distribute the fillings evenly onto the  dough , leaving free 1.5 cm on each side.

 

 

 

 

 

 

4.

Roll the dough as in jelly roll, the filled dough and cut it into 12 pieces

of about 4 cm wide. Put pastry paper into the Muffin form and place each of the cut dough into the form.Let dough stand for 15-20 minutes to settle down. Put the Muffin form in the middle rack of the oven and bake the Muffins between 15-20 minutes until they become golden brown.

 

 

 

 

 

 

Thanks for reading this posting and wish you all in good

health!

 

Happy Baking!!!

 

Mercy