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
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.
CREAM CHEESE FILLED CARROT MUFFINS
Make and share this Cream Cheese Filled Carrot Muffins recipe from Food.com.
Provided by Candace Michelle
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
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.
CREAM CHEESE CARROT MUFFINS
This is such a delicious moist carrot muffin. I think it is fantastic with a cup of tea in the morning. I got it from the Taste of home site and am putting it here so I don't misplace it.. The best thing is you don't have to grate any carrots.
Provided by FrenchBunny
Categories Dessert
Time 35m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- (You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
- In a large bowl, combine the flour, sugar, baking soda, salt and spices.
- Whisk the egg and oil into the carrot puree.
- Stir the carrot mixture into the dry ingredients just until moistened.
- In a small bowl beat the filling ingredients until smooth.
- Grease 12 muffin cups or use papers
- Fill muffin cups one-third full with carrot muffin mixture. Drop by tablespoonful the cream cheese mixture into the center of each muffin. Top with the remaining carrot mixture batter.
- Bake at 350F for 20 - 25 minutes or until a toothpick comes out clean. Let cool a few minutes then remove to a wire rack.
- Delicious warm but remember to refrigerate any leftovers.
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