Carrot Muffins with Berry Cheesecake

Name: Carrot Muffins with Berry Cheesecake
Total time: 25 min
Yield: 8 g
Ingredients: 75 g Sugar; 35 ml Vegetable oil; 1 pcs large egg; 120 g Flour, gluten-free, Schär; 0.5 tsp Baking powder; 125 g Grated carrots; Cinnamon; 60 g Flour, gluten-free, Schär; 20 g Almond flour; 30 g Cold butter; 30 g Sugars, powdered; 1 g Salt; 200 g Cottage cheese; 50 ml heavy cream 33%; 30 g Sugars, powdered; 80 g Blackcurrants, raw; Lemon zest

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Fragrant gluten-free muffins featuring a moist carrot base, a berry filling, and a crunchy crumble topping.

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Method

Combine all the ingredients for the batter.

Divide the batter among 8 small muffin tins.

Pipe the berry cream cheese filling into the center.

Top with the crumble and bake at 185°C (365°F) with convection for 24-25 minutes.

For the topping, mix everything together by hand until crumbly.

For the filling, combine all the ingredients.

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Carrot Muffins with Berry Cheesecake

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