inside-out carrot cake muffins
(1 rating)
No Image
A delightful and lighter version of carrot cake.
(1 rating)
yield
12 muffins
cook time
20 Min
Ingredients For inside-out carrot cake muffins
- FILLING:
-
8oz pkgcream cheese
-
1/4 csugar
-
few dropsfiori di sicilia, optional
- MUFFINS
-
2 1/4 call-purpose flour
-
1/2 cgranulated sugar
-
1/4 clight brown sugar, firmly packed
-
1 1/2 tspbaking powder
-
1/4 tspbaking soda
-
1 1/2 tspground cinnamon
-
3/4 tspground ginger
-
3/4 tspsalt
-
2 lgeggs
-
3/4 cwater
-
1/3 cvegetable oil
-
1 cgrated carrots, lightly packed(about 2 medium-large)
How To Make inside-out carrot cake muffins
-
1Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
-
2For Filling: Place cream cheese in microwave safe bowl and heat on low power for 40 seconds. Stir in 1/4 cup sugar and fiori di siclia(I used vanilla instead). Stir until smooth and set aside.
-
3For Muffin Batter: Whisk together all dry ingredients.
-
4In a small bowl whisk together eggs, water and oil until well combined.
-
5Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).
-
6Add carrots and stir.
-
7Drop two tablespoons batter into muffin cup(spread to cover bottom). Dollap on a heaping tablespoon filling. Now cover filling with more batter, use enough batter to come within 1/4 to 3/6 inch from top of muffin cup.
-
8Bake about 20 minutes. Top of muffins will be firm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Inside-Out Carrot Cake Muffins:
ADVERTISEMENT