Ingredients
-
1
-
1 3/4
-
1
-
1 1/4
-
1/2
-
1/2
-
1/8
-
1/8
-
1/8
-
1
-
1/3
-
-
1
-
1
-
1/4
Directions
Cream Cheese Filled Carrot Muffins, I love carrot cake, and muffins This recipe combines the 2 for an amazing treat!, I was disappointed with this recipe Pros: The spices were very nice, and they smelled wonderful while baking Cons: Although used ingredients that I thought would make them very moist (half honey, half brown sugar; coconut oil), they were a bit dry Perhaps I should have baked them for less time The cream cheese part just seemed like part of the cake of the muffin I was hoping it would be moister and creamier It had the same texture and flavor as the cake I was expecting more of a filling The kids ate them, but no one loved them Two days later, we have five left Around here, if something is very good, it’s gone in a day , these were delicious! i actually used pumpkin instead b/c i had no carrots and it was great with pumpkin i also used 1/3 fat cream cheese and found i had more than i needed but liked the muffins with a lot of filling the best! i also threw in some oats and walnuts and vanilla, oh and ginger deeelicious! i am excited to use carrots next time !
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Puree Carrots in a Food Processor Until Smooth. |
|
2
Done
|
in a Large Bowl Combine Flour, Sugar, Baking Soda, Salt, and Spices. |
|
3
Done
|
in a Small Bowl, Whisk the Pureed Carrots, Egg and Oil; Stir Into Dry Ingredients Until Moistened. |
|
4
Done
|
Fill 12 Greased Muffin Cups One-Third Full. in a Smal Mixing Bowl Beat Filling Ingredients Until Smooth. |
|
5
Done
|
Drop Cream Cheese Mixture by Tablespoonfuls Into Center of Each Muffin. Top With Remaining Batter. |
|
6
Done
|
Bake at 350f For 20-25 Minutes or Until Toothpick Comes Out Clean. |
|
7
Done
|
Cool For 5 Minutes Before Removing from Pan. |
