Carrot muffins with mascarpone cream

After a few days of well-deserved rest on the beach, you want to go back to your daily activities;)

They say that nobody is bitter a sweet, and so it must be, because it is easy to observe as in blogs, among which I include mine, sweet recipes are the most attractive, which elicit more visits and comments.
Soy greedy, I love sweets and would be able to eat a tray of whole pies and ice cream, I better not talk irresistible !. But I'm also flirtatious and I do not like those unsightly love handles that insist on installing themselves on my hips. I also worry about health, not in vain it is said that health and illness enter the mouth.

However, neither I want to give up sweets; that is why I try to choose recipes that do not carry excess fats or sugars. When I saw this recipe I liked it a lot, although as you can see it is not light at all, it does not have a lot of sugar or butter and instead there are very sweet and sweet muffins thanks to the carrot. They are ideal for those kids who run away from vegetables. At first I was not going to put the cheese frosting, but as I was going to share them with my family, I thought that eating one or two was not so much sin : S and from time to time, a gratification comes very well.

The capsules I used (Note: I do not buy capsules of the Chinese) have made the result and the picture a bit shabby, but the muffins have been so rich I have not been able to resist publishing and sharing the recipe with you.

I hope you like them and encourage them to try them, because the next day they are even richer, if possible.


  • 130 gr of flour
  • 100 gr of sugar
  • 1 envelope of baking powder
  • 1 orange
  • 2 eggs
  • 70 gr of butter
  • 200 gr of carrots (2 or 3 pieces)
  • 1 pinch of salt
To decorate:
  • 200 gr of mascarpone cheese (or creamy light)
  • 2 tablespoons of sugar
  • orange zest

We wash the orange and dry it. We grate the skin with a fine grater. We squeeze the orange and pass the juice through a sieve. We reserve

We peel and blunt the carrots. Grated in the same way as orange.

We beat butter, previously softened at room temperature, with sugar and salt. Add the eggs and continue whisking until you get a whitish cream.
We incorporate the sifted flour with the yeast and mix well.
We add the grated carrots, the orange zest and the juice . Remove until a smooth dough is obtained.
We place the paper cup capsules on a rigid mold, to prevent them from becoming deformed, and This is on the oven plate and we fill them up to 2/3 of their height. We introduce in the oven preheated to 180º, heat up/down, during 15 minutes.
We remove the muffins and let them cool on a grid.

We beat the mascarpone cheese with the sugar until that is completely integrated and we introduce it in a pastry bag with fluted nozzle.