I created this recipe for my friend Lisa Casali, who does a wonderful job of raising awareness about food waste and sustainable eating. I prepared these muffins on her new television program, The CooKing Show, which is filmed at the Rai studios at Expo (click here to watch the episode). This is a great way to use up carrot peels left over from another recipe, and also sneaky trick to get your children to eat their veggies.
Muffin con buccia di carota
- 1 1/2 cups (200 g) flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 1 1/2 sticks (170 g) butter, melted
- 1 cup (200 g) sugar
- 2 tablespoons plain yogurt
- 2 eggs
- 1 cup (100 g) carrot peels, finely diced
- 1 cup (100 g) whole carrots, shredded
- powdered sugar, for decorating
For 12 muffins
Preheat the oven to 375°F / 190°C. Line 12 muffin tins with paper liners and set aside.
Stir together the first seven ingredients in a medium bowl. Set aside.
In a large bowl, whisk together the melted butter, sugar, yogurt and eggs. Add the carrot peels and shredded carrots, then stir in the flour mixture. Fill the muffin cups with the batter and bake for 20-25 minutes.
