Inside Out Carrot Cake Muffins Recipes

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

CARROT CAKE MUFFINS

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.