Carrot Corn Cakes
makes 12 muffins
These corn muffins are topped with mascarpone and sprinkled with seeds, so they look like festive cupcakes. The muffins can be made a day in advance or wrapped well and frozen (unfrosted) for up to 1 month.
Read more about this recipe at the Washington Post.
1 cup flour
3/4 cup cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
2 large eggs
1 cup canola oil
1/2 cup low-fat or whole milk (do not use nonfat)
1 1/2 cups grated carrots (2 medium carrots)
8 ounces mascarpone cheese, at room temperature
2 to 3 teaspoons black sesame seeds or black mustard seeds, for garnish
prep: 15 minutes
total: 30 minutes
12-cup muffin tin
paper cupcake liners
1 small mixing bowl
whisk
1 large mixing bowl
toothpick
wire rack
1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper cupcake liners.
2. Combine the flour, cornmeal, baking soda, baking powder, salt and sugar in a small bowl; mix well.
3. Whisk together the eggs, oil and milk in a large bowl. Add the carrots and dry-ingredient mixture, and stir to mix well; the batter will have an oatmeal-like consistency. Divide the batter evenly among the paper liners, filling the cups two-thirds full. Bake for 12 to 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer the cakes to a wire rack to cool completely.
4. To serve, slather mascarpone on each muffin, then sprinkle with black sesame seeds or black mustard seeds.
Image courtesy of Renee Comet for the Washington Post.
