Inside-Out Carrot Cake Muffins

INSIDE-OUT CARROT CAKE MUFFINS
Recipe Rating:
 1 Rating
Serves: 12 muffins
Cook Time:

Ingredients

FILLING:
8oz pkg cream cheese
1/4 c sugar
few drops fiori di sicilia, optional
MUFFINS
2 1/4 c all-purpose flour
1/2 c granulated sugar
1/4 c light brown sugar, firmly packed
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
2 large eggs
3/4 c water
1/3 c vegetable oil
1 c grated carrots, lightly packed(about 2 medium-large)

The Cook

Michaela Blake Recipe
Lightly Salted
New Philadelphia, OH (pop. 17,288)
luckyMama20
Member Since May 2011
Michaela's notes for this recipe:
A delightful and lighter version of carrot cake.
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Directions

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.
Comments

1 comment

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user Kate Wahl 1verycreativelady - Jul 18, 2012
Can anyone tell me what fiori di sicilia is and what role does it play in this recipe? Thanks and God Bless.

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