for 8 pieces

Batter

100 g	butter, soft
60 g	sugar
1 pinch	salt
2	eggs
1	organic lime, use grated zest and 1 tbsp of juice
100 g	white flour
50 g	shelled ground almonds
½ tsp	baking powder
½ tsp	sodium bicarbonate
100 g	carrots, coarsely grated
100 g	apricots, cut into cubes

Frosting

50 g	butter, soft
25 g	icing sugar
100 g	ricotta
½ tsp	turmeric
2	apricots, cut into cubes

How it's done

Batter

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Whisk in the eggs, lime zest and juice, continue to whisk until the mixture becomes lighter in colour. Mix the flour, almonds, baking powder and bicarbonate of soda, add to the batter. Add the carrots and apricots, mix in. Transfer the batter to the prepared muffin tin.

Bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.

Frosting

Combine the butter and icing sugar, mix in the ricotta and turmeric, spread on top of the muffins, decorate with apricots.

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