White Carrot Blueberry Ricotta Muffins

• 1/4 cups Unsalted Butter
• 1 cup Raw Cane Sugar
• 1 whole Free Range Egg
• 1/4 cups Ricotta Cheese
• 1/4 cups Creme Fraiche 40% Or Fullest Fat Variety
• 2 cups Finely Grated White Carrots (or Any Other Color!)
• 1-1/2 cup Spelt Flour
• 1/2 cups All-purpose Flour
• 1/2 teaspoons Salt
• 2 teaspoons Baking Powder
• 1/2 cups Blueberries

1. Melt butter and mix in sugar. Add egg, followed by ricotta and creme fraiche. Stir well. Fold in carrots.
2. In a second bowl, mix flours, salt and baking powder. Gently mix dry ingredients into the wet. Fold in blueberries. Avoid stirring too much.
3. Spoon batter generously into buttered muffin tin. Cook 20 minutes at 200u0b0C (390u0b0F), then reduce heat to 180u0b0C (350u0b0F) and bake another 20 minutes. Take them out when the tops start turning dark golden brown.
4. 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!
5. Serve with milk or tea and enjoy these for your afternoon tea.

ubc, sugar, range egg, ubc, ubc, white carrots, flour, allpurpose, salt, baking powder, blueberries

Taken from tastykitchen.com/recipes/breads/white-carrot-blueberry-ricotta-muffins/ (may not work)