Carrot Corn Cakes
- Course: Bread
- Features: Fast, Holiday (Easter)
Summary:
These corn muffins are baked in paper-lined muffin tins, topped with mascarpone and sprinkled with seeds, so they look like festive cupcakes.
The muffins can be made a day in advance or can be wrapped well and frozen (unfrosted) for up to 1 month.
Makes 12 muffins
Ingredients:
- 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
Directions:
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.
Combine the flour, cornmeal, baking soda, baking powder, salt and sugar in a small bowl; mix well.
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.
To serve, slather mascarpone on each muffin, then sprinkle with black sesame seeds or black mustard seeds.
Recipe Source:
From Chef on Call columnist David Hagedorn.
E-mail the Food Section with recipe questions.
(Renee Comet/Styled by Lisa Cherkasky for The Washington Post)
