Dreamy Carrot Muffins

• 1 1/2 cups unbleached all-purpose flour (can use regular AP flour)
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1 tablespoon soft silken tofu (placed in liquid measuring cup)
• 3 tablespoons milk, to fill measuring cup w/tofu to 1/4 cup
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2/3 cup whole milk ricotta cheese
• 1/2 cup grated carrot, firmly packed

1. Preheat oven 400 degrees Fahrenheit and line muffin tin with 12 muffin cups.
2. "lightly"measure flour and level off; combine flour, sugar, bk powder, salt and cinn.
3. In a medium bowl combine milk (measured with silken tofu to make 1/4 cup), butter and eggs.
4. Stir ricotta cheese and grated carrots into milk mixture & beat well.
5. Add wet ingredients to dry ingredients in the large bowl. Stir just until moist. Batter will be VERY stiff -- do not worry!
6. Fill cups 2/3 full (they'll be pretty full!).
7. Bake 20-25 minutes until golden brown. Remove immediately to wire racks to cool.

flour, sugar, baking powder, salt, cinnamon, silken, milk, unsalted butter, eggs, milk ricotta cheese, grated carrot

Taken from www.food.com/recipe/dreamy-carrot-muffins-64542 (may not work)