Mr McGregors Carrot Ricotta Muffins

I heard these were awesome! Well, if you listen to my sister brag about them, you would think so too! :) My sister use to own a Bed & Breakfast in Vermont and had quite an assortment of daily muffins on her menu for the guests, and as I have been in a muffin making mood lately I thought we'd give these a try. I didn't have enough carrots on hand, but did have a couple of sweet potatoes and because I just love raisins, tossed in a few of these too. Fanny, pictured here was one of our pet rabbits who just loved my carrot patch on our farm.. as well as the lettuce, celery & beet patch. I think she'd give these muffins a big thumbs {err or rather ear up} up. Okay sis, I surely would have to agree with you, these were just yummy! Enjoy.

Carrot Ricotta Muffins

In one bowl sift together and mix well:

2 3/4 cups flour
1/3 cup sugar
1/2 cup brown sugar
1 TBLS baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice

In another bowl combine & mix together:


3/4 cup milk
1/2 cup ricotta cheese
1/2 cup sweet potato-cooked, peeled & mashed
1/2 cup white raisins
1/4 cup softened butter
1 1/2 tsp vanilla extract
2 eggs
1 1/4 cup shredded carrots

Combine shredded carrots into the dry ingredients. Mix well, breaking up any lumps. Make a well in the center of the mixture. Add the milk/egg/ricotta mixture and raisins. Don't overmix--just combine enough to wetten. Spoon batter into greased muffin tins and bake in a 350 degree oven for 15-20 minutes.