Carrot muffins with cottage cheese and coconut cream
5 servings
60 minutes
Carrot cupcakes with cottage cheese-coconut cream are a true embodiment of tenderness and flavor. This dessert is rooted in European baking traditions where healthy ingredients harmoniously blend together. The carrot batter gives the cupcakes natural sweetness and moisture, while the cottage cheese-coconut cream adds an airy texture with subtle notes of vanilla and cinnamon. Each bite melts in your mouth, leaving a pleasant aftertaste. Perfect for breakfast or afternoon tea, they not only delight the palate but also energize you. With honey instead of sugar, this dessert can confidently be considered a healthy alternative to traditional sweets. Decorated with coconut flakes or nuts, these cupcakes look festive and tempting. They are easy to make, and the result always exceeds expectations!
1
For the test: grate the carrot on a fine grater, mix with a large egg, oatmeal or whole grain flour, add 1 tsp of baking powder, honey to taste (I add 2 tablespoons), 20 g of water.
- Carrot: 120 g
- Chicken egg: 1 piece
- Oat flour: 70 g
- Baking powder: pinch
- Honey: to taste
- Water: 20 ml
2
Mix all ingredients and leave at room temperature for half an hour.
3
Preheat the oven to 180°C, place the dough in muffin molds, and bake until done (30 minutes).
4
For the cream: mix 280 g of low-fat creamy cottage cheese, vanilla extract (or vanilla), a pinch of cinnamon, and coconut flakes. Add honey to taste.
- Soft low-fat cottage cheese: 280 g
- Vanilla extract: to taste
- Cinnamon: pinch
- Coconut flakes: to taste
5
Blend everything until smooth.
6
Cut the muffins in half, spread cream inside, and decorate the top with the same cream.
7
I sprinkled confetti on top, and it can be decorated with nuts, coconut flakes, almond petals, or whatever you desire.
- Coconut flakes: to taste