INSIDE-OUT CARROT CAKE MUFFINS
A delightful and lighter version of carrot cake.
Provided by Michaela Blake
Categories Other Breakfast
Time 20m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
- 2. For Filling: Place cream cheese in microwave safe bowl and heat on low power for 40 seconds. Stir in 1/4 cup sugar and fiori di siclia(I used vanilla instead). Stir until smooth and set aside.
- 3. For Muffin Batter: Whisk together all dry ingredients.
- 4. In a small bowl whisk together eggs, water and oil until well combined.
- 5. Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).
- 6. Add carrots and stir.
- 7. Drop two tablespoons batter into muffin cup(spread to cover bottom). Dollap on a heaping tablespoon filling. Now cover filling with more batter, use enough batter to come within 1/4 to 3/6 inch from top of muffin cup.
- 8. Bake about 20 minutes. Top of muffins will be firm.
CARROT CAKE MUFFINS
Loaded with carrots, crushed pineapple, pecans and raisins - these hearty muffins offer everything you love about carrot cake!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
- In large bowl, mix flour, sugar, baking soda, salt and cinnamon; make well in center of mixture. In medium bowl, stir pineapple, oil, eggs, egg whites and vanilla with whisk; add to flour mixture, stirring just until moistened. Fold in carrots, pecans and raisins. Divide batter evenly among muffin cups.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Serve warm or cool.
Nutrition Facts : Calories 200, Carbohydrate 31 g, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg
CARROT CAKE MUFFINS
These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.
Provided by clarinetlover
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 29.8 g, Cholesterol 47.9 mg, Fat 7.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 246.4 mg, Sugar 12.9 g
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