Ricottamuffnins

Ingredients:
- 1 big carote
- 1 onion
- 150g flour
- 110g corn flour
- 3 spoons of mixed herbs
- 2 teaspoons baking powder
-1/2 teaspoon baking soda
- 1 egg
- 60ml thistle oil
- 150g ricotta
- 170ml buttermilk
- salt, peper
- 90g soft cheese

Butter the muffin tin and let it cool in the fridge. Preheat the oven at 170-180°C. Peel the carot and grate it. Peel the onion and cut it fine. Mix the flour, vegetables, herbs, baking powder, and the baking soda. Put the egg, oil, ricotta and buttermilk in a second bowl. Spice it with salt and peper. Add this mixture to the flour and stir it carefully. Put the mixture in the muffin tin and add to every muffin a piece of soft cheese. Bake the muffins for 30-35 minutes.