Wednesday, February 15, 2012

Carrot Cake Muffins

These muffins have cream-cheese frosting on the inside..

I made them last Friday when Rachel was visiting. They were good to have on hand, although they tend to get stale fairly quickly, so it's best to eat them within a few days. They are not what i would consider a 'healthy' muffin, however they are much healthier then carrot cakes. I got the recipe from and adapted it slightly

- 8 ounce package of cream cheese
-1/4 cup sugar (this was not sweet enough for me so I added some icing sugar)
- 1tsp vanilla
- couple drops lemon juice

-2 1/4 cups (9 1/2 ounces) 1/2 cup granulated sugar
-¼ cup light brown sugar, firmly packed
-1 1/2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon salt

-2 large eggs
-3/4 cup water
-1/3 cup vegetable oil ( I used apple sauce because I didn't have vegetable oil. This was a mistake because the muffins stuck more to their wrappers)

- 1 cup grated carrots, lightly packed; about 2 medium-large carrots.

-Preheat the oven to 400°F. Line the pan with paper muffin cups
-Start with the filling. Place one unwrapped, 8-ounce package cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in 1/4 cup granulated sugar and a few drops lemon juice and the vanilla. Stir until smooth. Set the filling aside while you make the muffin batter.
-Whisk together dry ingredients
-Whisk together wet ingredients and then add mixture to dry ingredients. then add in the grated carrots.
- Put some of the batter into the muffin pan ( 1-2 tablespoons depending on size of the muffin pan) ,then put one tablespoon of the frosting, and then cover with more batter.
-Sprinkle the top with crystalized sugar (or regular sugar if you don't have any)
- Bake for about 20 minutes
cool for at least 10 minutes before removing muffins from pan.

I had enough batter for about 18 muffins.

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