Inside Out Carrot Cake Muffins Food

INSIDE OUT CARROT CAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees. Line muffin tins with paper liners or grease. Set aside.
• In a small bowl, whisk together the cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
• In the bowl of a stand mixer, beat the eggs, water, oil, and vanilla together until smooth. Add the flour, both sugars, baking powder, soda, spices, and salt, and stir until just barely combined. Quickly fold in the carrots and coconut.
• Fill the muffin tins 1/3 full with batter, then divide the cream cheese filling between the muffins cups (try to keep it from touching the sides of the muffin tins. Then put an additional scoop of batter on top of the filling to cover the cream cheese. Tins should be about 3/4s full.
• Sprinkle with coarse sugar and bake for 22-25 minutes, until the tops are browned and spring back when you press gently on the top.
• Let cool for about 20 minutes before serving.

INSIDE OUT CARROT CAKE MUFFINS

Steps:

• Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
• Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
• Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
• In another medium sized bowl whisk the eggs, oil and water together until foamy.
• Stir the wet ingredients into the flour mixture and fold in the carrots.
• Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
• Bake for 20 minutes until the muffins are set.
• Serve warm or room temperature

MOIST CARROT CAKE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix flour, baking powder, cinnamon and salt in a large bowl.
• Mix cereal and milk in another bowl, let stand for 3 minutes.
• Mix in carrots, sugar, egg and oil.
• Add to flour mixture until moist (Batter will be lumpy).
• Stir in raisins.
• Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
• Bake for 25 minutes or until golden brown.
• Serve warm.
• STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.

INSIDE-OUT CARROT CAKE

Steps:

• In a small mixing bowl, beat filling ingredients till well mixed. Set aside. In a large mixing bowl, make the cake mix: Combine eggs and sugar and beat till light. Add carrots and oil and beat till well combined. In another bowl, mix dry ingredients and add to carrot mixture. Stir in walnuts and raisins.
• Grease and flour a 10 inch fluted tube pan. Place 3 cups of mix into pan and top with filling mixture. Place remaining batter on top of filling covering as much as possible. Bake 350° for 55-60 minutes. Cool for 15 minutes and remove from pan. Cool completely and sprinkle with powdered sugar. Refrigerate leftovers.