Low difficulty – Preparation 10 min. – Cooking 30 min
Serves 4
250 g of flour 0 | 2 eggs | 100 g of grated Parmesan cheese | 50 g of ricotta cheese | 70 ml of milk | 300 ml of carrot juice | 3 carrots | 100 ml of oil extra virgin olive oil | 10 g of yeast for savory pies | Lamellas of almonds to taste | Salt to taste
1. We beat the milk with the eggs and the juice of carrot in a bowl. We combine extra virgin olive oil and peeled carrots and grate. We mix everything until a homogeneous compound is obtained and put it aside.
2. In another bowl, mix the flour, grated parmesan, ricotta, yeast and a pinch of salt. We combine the two compounds and fill for three quarters the cups already inserted in the muffin mold. Let’s complete with the strips of almonds and cook in preheated oven, 180 degrees, for about 30 minutes.