Carrot Corn Cakes

The Washington Post, March 19, 2008

• • 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.

304 calories, 23g fat, 4g saturated fat, 46mg cholesterol, 414mg sodium, 20g carbohydrates, 1g dietary fiber, n/a sugar, 5g protein.