Author: Canadian Living

This is good..a bit of a twist on the regular carrot muffin. This is a great addition to a brunch or for lunches.

  • Portion size 18 servings
  • Credits : monica

Ingredients

  • 2 cups flour
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 2 apples peeled and finely chopped
  • 1 1/4 cup granulated sugar
  • 3/4 cups raisins (optional)
  • 1/2 cup chopped walnut
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon grated orange peel
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 cup vegetable oil
Cream Cheese Mixture:
  • 4 oz cream cheese softened
  • 1 egg
  • 1 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla

Method

Preheat oven to 350 degrees. Line 1/2 cup muffin cups with paper baking cups. Mix all ingredients except eggs and oil in a large bowl. Whisk eggs and oil in another large bowl to blend. Stir flour mixture into eggs. Fill muffin cups about 3/4 full. In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, 1\2 c. sugar, and 1\2 tsp. vanilla. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup. Bake until tester inserted in center comes out clean, about 22 minutes. Serve warm or at room temperature.
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Food

Carrot Muffins with Cream Cheese Centres

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