Moist and Delicious Portuguese Carrot Tarts Recipe

1. Cook the carrots and pumpkin in a little water, with the cinnamon stick (until tender) and seasoned with a pinch of salt.
2. When it's cooked, drain the water and puree everything.
3. Preheat the oven to 180C / 355F.
4. Pour the puree into a bowl and add the sugar, orange zest, the cinnamon powder and mix well.
5. Add the eggs one by one, beating well between adding each, add the flour and plain yogurt and beat some more.
6. Grease the muffin cups with butter and pour the preparation into them, filling only 3/4.
7. Bake for about 20-25 minutes or until you stick the toothpick in them and it comes out dry.
8. Serve them in paper cups.

Recipe & Photo Credit: SusyC, saborintenso.com