Carrots and cheesecake muffins


Muffin batter

150 gr. - Chickpeas, cooked

150 gr. - Flour

125 gr. - Sugar

100 gr. - Butter, at room temperature

200 gr. - Carrots, grated

2 - Eggs

1 - Tsp. - Vanilla essence

1 - Tsp - Bicarbonate

Cheesecake batter

100 gr. - Cream cheese

100 gr. - Sugar

2 - Eggs

50 gr. - Beans, cooked

1 - Tsp. - Vanilla essence


Muffin batter

Pre-heat oven at 180ºC.   Line a 12-muffin tray with paper cups.

Purée eggs and chickpeas.  Set aside.

Sift flour with bicarbonate and salt.  Set aside.

In a large bowl whisk sugar and butter until light and fluffy.  Add the purée, beat until everything is well mixed.  Incorporate the vanilla essence and grated carrots, mix well.  Fold in the dry ingredients, mix to obtain an homogenous batter.  Set aside

Cheesecake batter

Puree all the ingredients.  Set aside.

Pour the muffin batter into the cups, 1/2 full.  Fill the muffins cups with the cheesecake mix.  Sprinkle some sugar on top. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven.  Let them to cool on a wirerack.


Source: Legumechef