Inside-Out Carrot Cake Muffins

Recipe Rating:	1 Rating5
Categories:	Other Breakfast, Muffins
Keywords:	Carrot Cake, Muufins, carrot muffins
Serves:	12 muffins
Cook Time:	20 Min

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)

Pinched by foxylady63, and 78 more.

Michaela Blake

Lightly Salted

New Philadelphia, OH (pop. 17,288)

luckyMama20

Member Since May 2011

Michaela's Notes:

A delightful and lighter version of carrot cake.

Directions

Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.

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.

For Muffin Batter:
Whisk together all dry ingredients.

In a small bowl whisk together eggs, water and oil until well combined.

Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).

Add carrots and stir.

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.

Bake about 20 minutes. Top of muffins will be firm.