Muffins with carob pulp flour and sweet ricotta

Soft and irresistible: muffins with carob pulp flour and sweet ricotta

Inspired by the unmistakable taste of the exquisite Ciokarrua carob pulp flour, Paolo Lorefice – Gastronome at Delicatessen in drogheria – created these soft delights.

Pairing carob flour with delicate sweet ricotta turns them into a true treat for the palate. Try them and let their goodness surprise you!

For about 10 muffins you will need:

• 85g of Ciokarrua organic carob flour
• 200g of type 1 flour
• 10g of baking powder
• 125g of butter
• 120g of sugar
• 135g of whole milk
• 2 eggs
• 1 level teaspoon of baking soda
• a pinch of salt

Method:

1. In a bowl, combine the melted butter, sugar, salt, milk and eggs. Mix well to blend all the ingredients;
2. Add the sifted flour and baking powder, the baking soda and the carob pulp flour to the mixture, stirring continuously to avoid lumps;
3. Pour the batter into the muffin moulds, filling them to about half a centimetre from the rim;
4. Bake in a preheated oven at 180°C for 20 minutes;
5. Once baked, let the muffins cool. Garnish with sweet ricotta

Now all that is left is to enjoy this unique combination of textures and flavours…

Try experimenting with all the products you find on our site and have fun creating delicacies!