CREAM CHEESE CARROT MUFFINS
I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!-Francy Schneidecker, Tillamook, Oregon
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
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, egg and oil; stir into the dry ingredients just until moistened. , Fill 12 greased muffin cups one-third full. In a small 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 inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 370mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
CARROT CREAM CHEESE MUFFINS
Make and share this Carrot Cream Cheese Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h22m
Yield 12 large muffins
Number Of Ingredients 15
Steps:
- Position oven rack in the middle position; preheat oven to 350°; coat the cups and top surface of a 12-cup muffin pan with vegetable spray.
- Filling: place cream cheese in a small bowl; add sugar, and mash with a dinner fork until well blended.
- Cover with plastic wrap and place in the freezer 10 minutes to chill.
- Muffins: sift together the flour, salt, baking powder, and cinnamon.
- Cream the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
- With the mixer running, add eggs, one at a time, beating after each addition.
- Add orange extract, orange juice, and orange zest.
- Add sifted dry ingredients and mix well.
- Fold in carrots, raisins, and walnuts.
- Place 2 T batter in each muffin cup.
- Tap gently to distribute batter evenly in each cup.
- Add a generous tablespoon of filling to each cup.
- Add remaining batter until each cup is full.
- Spread and smooth batter with the back of a spoon until filling is completely covered.
- Tap muffin pan again gently.
- Bake 20-22 mintues, or until a pick comes out clean.
- Cool on a rack at least 20 minutes.
- Use the tip of a knife and your fingers to remove muffins from pan (don't tip the pan and dump muffins out).
- Store cooled muffins loosely wrapped in wax paper in a plastic container in the refrigerator.
- Warm to room temperature before serving.
Nutrition Facts : Calories 371.2, Fat 20.4, SaturatedFat 9.4, Cholesterol 87.7, Sodium 304.9, Carbohydrate 43.1, Fiber 1.9, Sugar 25, Protein 6.3
CARROT CREAM CHEESE MUFFINS
Luscious, chewy muffins filled with a walnut cream cheese filling. I got this recipe from my fiend Anna when I went to the U.S. for the first time. It 's grrrrrreat ! Enjoy !
Provided by Kerstin
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
- In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
- In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 39.2 g, Cholesterol 5.8 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 329.1 mg, Sugar 18.4 g
FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING
These delicious carrot muffins are light and fluffy.
Provided by anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 45.7 g, Cholesterol 56.9 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 366.4 mg, Sugar 33.3 g
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 & SOFT CHEESE CUPCAKES
This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
- For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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- Or line the pan with paper muffin cups, and grease the cups., 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., To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients., In a small bowl, whisk together the eggs, water, and oil., Stir the wet ingredients into the dry ingredients., Fold in the grated carrots, stirring to combine., Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom., Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here., Cover with enough batter to fill the muffin cups quite full.
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