Carrot Muffins with Cream Cheese Centres
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
This recipe makes 18 servings
- Cook time : 22-28 minutes
- Portion size: 18
This is good..a bit of a twist on the regular carrot muffin. This is a great addition to a brunch or for lunches.
Ingredients
- 2 cups 2cupsflour
- 2 cups 2cupsshredded carrotcarrots
- 1 cup 1cupshredded zucchini
- 2 2medium applesapples, peeled and finely chopped
- 1-1/4 cup 1-1/4cupgranulated sugar
- 3/4 cup 3/4cupraisinraisins, (optional)
- 1/2 cup 1/2cupchopped walnutwalnuts
- 1 tbsp 1tbspcinnamon
- 2 tsp 2tspbaking soda
- 1-1/2 tsp 1-1/2tspgrated orange peel
- 1 tsp 1tspvanilla
- 3 3large egglarge eggs
- 1 cup 1cupvegetable oil Cream Cheese Mixture:
- 4 oz 4ozcream cheese, softened
- 1 1eggeggs
- 1-1/2 cup 1-1/2cupgranulated sugar
- 1/2 tsp 1/2tspvanilla
Preparation
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.
Source : monica
