CARROT CAKE MUFFINS
Did you ever wish you could eat carrot cake for breakfast? These muffins are a tasty stand-in. Moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon, they hold a tasty surprise within: a melting pool of sweetened cream cheese filling. By KAF
Provided by pammyowl
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 1) Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
- 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) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
- 4) In a small bowl, whisk together the eggs, water, and oil.
- 5) Stir the wet ingredients into the dry ingredients.
- 6) Fold in the grated carrots, stirring to combine.
- 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) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
- 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.
- 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.
- 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
- 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.
CARROT CHEESECAKE MUFFINS
With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, beat the cream cheese, sugar and zest until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts. , Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator.
Nutrition Facts : Calories 259 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
CARROT CAKE MUFFINS WITH CHEESECAKE FILLING (LITE)
Although this yummy dessert does not meet the criteria for a 'Lite-Bleu' menu plan, it is still quite low in calories.
Provided by 2Bleu
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
- In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
- In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
- Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.
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