Inside-Out Carrot Cake Muffins

Michaela Blake Recipe

By Michaela Blake luckyMama20

A delightful and lighter version of carrot cake.


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)
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe