Cream Cheese Carrot Muffins Recipe Recipe 445 Food

CARROT CAKE MUFFINS WITH CREAM CHEESE ICING AND CARROT

Steps:

• preheat oven to 170-180 degrees depending on how hot your oven is.
• grease 6 hole texas muffin pan or a normal 12 muffin pan.
• mix oil, eggs, flour,sugar, cinnamon in bowl with spoon.
• stir in carrots and pineapple.
• pour mixture into muffin pan holes.
• bake in oven about 30-35 minutes.
• stand cakes 5 min before turning out onto wire rack.
• turn cakes so tops are up to cool.
• make cream cheese icing and mini carrots.
• spread with icing and place carrots on cake.
• cream cheese icing.
• beat butter and cream cheese til light and fluffy.
• beat in icing sugar gradually.
• mini carrots.
• put apricots in a cup of boiling water to cover stand 10 minute.
• drain apricots dry with paper.
• cut snake into six 3 cm lengths.
• place one snake piece at the top of apricot half roll apricot around snake allowing to stick out of the top of the apricot and make several think cuts to look like a leaf.
• or use green coloured cream cheese icing mix and place at top of apricot on muffin to look like leaf.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

CREAM CHEESE CARROT MUFFINS

Steps:

• Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, eggs and oil; stir into the dry ingredients just until moistened.
• Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CREAM CHEESE FILLED CARROT MUFFINS

Steps:

• Puree carrots in a food processor until smooth.
• In a large bowl combine flour, sugar, baking soda, salt, and spices.
• In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
• Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
• Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
• Bake at 350°F for 20-25 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing from pan.