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Inside out carrot cake muffins Recipe

   
 

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     Inside out carrot cake muffins

Category   Desserts - Breads
Sub Category   None

Ingredients
Filling
one 8-ounce package cream cheese
1/4 cup granulated sugar
Muffins
2 1/4 cups Unbleached All-Purpose Flour
1/2 cup granulated sugar
cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
 
teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots, lightly packed; about 2 medium-large carrots

Instructions
1) Preheat the oven to 400F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups. 2) To make the filling- Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside. 3) To make the muffin batter- In a medium-sized bowl, whisk together the dry ingredients. 4) In a small bowl, whisk together the eggs, water, and oil. 5) Stir the wet ingredients into the dry ingredients. 6) Fold in the grated carrots, stirring to combine.
7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here. 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4 to 3/8 of the top of each muffin cup. But don't try to use all the batter unless you have particularly deep cups, you'll have about 1/3 cup batter left over. Bake it in a separate custard cup, if desired.


Originally Submitted
6/24/2013





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