Three-quarters cup of grated carrot
One and a half cups of water
One-third cup of wheat flour
Half cup of butter, melted
Four whole eggs
Two egg yolks
One ripe mamey fruit, peeled and seeded, diced
Add-ins
52 muffin tin liners, greased with butter
Three-quarters cup of grated carrot
One and a half cups of water
One-third cup of wheat flour
Half cup of butter, melted
Four whole eggs
Two egg yolks
One ripe mamey fruit, peeled and seeded, diced
Add-ins
52 muffin tin liners, greased with butter
Boil the carrot with water until a smooth consistency is reached
Add in the mamey fruit and cook for 5 minutes
Remove the fruit from heat and blend it in a blender
Cool the mixture and bring it back to heat until it reaches a thread-like consistency (test by placing a small amount between your fingers; it should form a fine thread)
Remove from heat and let cool
Mix together wheat flour and butter with mamey fruit puree
Add in the mixture to the cooled liquid
Join in the eggs, one at a time, and egg yolks
Preheat oven to medium temperature
Mix well the dough, sift it through a sieve, and pour into muffin tin liners
Bake for 20 minutes.
