Ingredients
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2 1/4
-
1/2
-
1/4
-
1 1/2
-
1/4
-
1 1/2
-
3/4
-
3/4
-
2
-
3/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
1) Preheat the Oven to 400f Lightly Grease a Standard 12-Well Muffin Pan. or Line the Pan With Paper Muffin Cups, and Grease the Cups. |
|
2
Done
|
2) to Make the Filling: Place the Cream Cheese in a Microwave-Safe Bowl, and Heat on Low Power For 40 Seconds. Stir in the Sugar and Flavor. Set Aside. |
|
3
Done
|
3) to Make the Muffin Batter: in a Medium-Sized Bowl, Whisk Together the Dry Ingredients. |
|
4
Done
|
4) in a Small Bowl, Whisk Together the Eggs, Water, and Oil. |
|
5
Done
|
5) Stir the Wet Ingredients Into the Dry Ingredients. |
|
6
Done
|
6) Fold in the Grated Carrots, Stirring to Combine. |
|
7
Done
|
7) Drop About 2 Tablespoons of the Batter (a Tablespoon Cookie Scoop Works Well Here) Into Each Muffin Cup, Spreading It to Cover the Bottom. |
|
8
Done
|
8) Dollop on a Heaping Tablespoon of Filling; a Level Tablespoon Cookie Scoop Works Well Here. |
|
9
Done
|
9) Cover With Enough Batter to Fill the Muffin Cups Quite Full. the Batter Will Come to Within About 1/4" to 3/8" of the Top of Each Muffin Cup. but Don't Try to Use All the Batter; Unless You Have Particularly Deep Cups, You'll Have. |
|
10
Done
|
9) Cover With Enough Batter to Fill the Muffin Cups Quite Full. the Batter Will Come to Within About 1/4" to 3/8" of the Top of Each Muffin Cup. but Don't Try to Use All the Batter; Unless You Have Particularly Deep Cups, You'll Have Abut 1/3 Cup Batter Left Over. Bake It in a Separate Custard Cup, If Desired. |
