A brown paper sac of dirty, knobby white carrots was staring at me from the other side of the kitchen. Oh, dear. What would I do with those. First they needed to be washed. These weren’t just any carrots. They were carrots plucked out of the ground about 5 kilometers from us at Le Potager d’Anne and they deserved to be used in a respectful way. I decided that carrot muffins sounded interesting. And I had a few blueberries left, so why not some carrot blueberry muffins? With a little ricotta in the fridge, I decided that might shake things up a bit for an original unique recipe. And so, these little morsels were born from my imagination. The inside is velvety and soft, the top a little bit firm, just as a muffin should be. Sit down when you eat them. They deserve your full attention.
White Carrot Blueberry Ricotta Muffins:
1 1/2 cups spelt flour
1/2 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup raw cane sugar
1 free-range egg
1/4 cup unsalted butter
2 cups grated white carrots (any color carrot works just as well).
1/4 cup ricotta cheese
1/4 cup crème fraiche 40% (use the fullest fat kind, there is only 1/4 cup!)
1/2 cup blueberries
Melt the butter and mix in the sugar. Add in the egg and then the ricotta and crème fraiche. Fold in the carrots.
In a second bowl mix the flours, salt and baking powder. Gently mix the dry ingredients in to the wet ones, and lastly, fold in the blueberries and avoid stirring too much.
Spoon the batter generously into a buttered muffin tin. Cook 20 minutes at 200C (390F) and then another 20 minutes at 180C (350F). Take them out when the top is turning dark golden brown.
This made 10 large muffins. Double the recipe for a big batch; you can always freeze half for a tasty treat in the future with no work involved!
Serve with milk or tea and enjoy these for your afternoon “gouter.”
PS- they are toddler-approved.