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Carrot muffins with cream cheese
Nb persons: 0
Yield: 24 mini muffins
Preparation time:
Total time:
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| These moist, sweet, and satisfying muffins take my whole family to our happy place. They are great stand-ins for cookies; in some ways they’re even more enjoyable! This recipe was inspired by one from Nook & Pantry - a very yummy looking blog. For the muffins: | |
| 1/2 cup | all-purpose flour |
| 1/2 cup | white whole wheat flour, (or all-purpose) |
| 3/4 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | ground cinnamon |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground nutmeg |
| 2 | eggs, beaten |
| 1/4 cup | sugar |
| 1/4 cup | brown sugar, packed |
| 1/2 cup | canola oil |
| 1 cup | finely shredded carrot |
| 1/4 cup | raisins, chopped |
| For the filling: | |
| 4 ounces | cream cheese, softened |
| 1 large | egg yolk |
| 3 tablespoons | sugar |
| 1/2 teaspoon | vanilla |
Preheat oven to 350 degrees Fahrenheit
In a small bowl, make the filling by mixing together the cream cheese, egg yolk, sugar, and vanilla until smooth. Set aside.
In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
In a large bowl, mix together the eggs, sugar, brown sugar, and oil. Stir in the flour mixture until combined. Then add the carrot and raisins. Stir to incorporate.
Spoon the muffin batter into a well-greased mini muffin pan, filling each cup only half way. Then place one teaspoon of the filling in each cup. Cover the filling with the remaining muffin batter.
Bake for 13-15 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. Cool the muffins in the pan for 5-10 minutes before gently moving them to a cooling rack. Serve. Store in an airtight container for up to 48 hours or freeze in an airtight container in a single layer.
Yield: 24 mini muffins
Prep-time: 30 minutes
Bake time: 13 minutes
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