CARROT CREAM CHEESE MUFFINS
Luscious, chewy muffins filled with a walnut cream cheese filling. I got this recipe from my fiend Anna when I went to the U.S. for the first time. It 's grrrrrreat ! Enjoy !
Provided by Kerstin
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
- In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
- In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 39.2 g, Cholesterol 5.8 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 329.1 mg, Sugar 18.4 g
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Jaydon Sampson
[email protected]These muffins are delicious! The cream cheese frosting is the perfect complement to the carrot flavor.
Tati Afif
[email protected]These muffins are a great way to use up leftover carrots. They're also a healthier option than traditional carrot cake muffins.
beverly bivins
[email protected]I'm not a baker, but these muffins were easy to make and they turned out great. I'll definitely be making them again.
Hakeemo Hakeemo
[email protected]These muffins are the perfect combination of sweet and savory. The cream cheese frosting is the perfect finishing touch.
Babar jaan
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional carrot cake muffins.
Firoz Islam
[email protected]These muffins are a great grab-and-go breakfast or snack. They're also a great way to use up leftover carrots.
Philip Rocky
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they're always moist and delicious.
Studio My Image
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their vegetables.
Kofi Mole
[email protected]The muffins were delicious! I followed the recipe exactly and they turned out perfect. I will definitely be making these again.
The Gamer
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some extra milk or yogurt next time.
Bagel Bee
[email protected]I love the combination of carrots and cream cheese in these muffins. They're moist and flavorful, and the frosting is the perfect finishing touch.
Zodwa Pre
[email protected]These muffins were easy to make and turned out great! I used a mini muffin tin and they were the perfect size for a quick snack or breakfast on the go.
Reewaz Katwal
[email protected]I'm not a big fan of carrot cake, but these muffins were surprisingly good. The cream cheese frosting is the perfect complement to the carrot flavor.
Nabatanzi Rema
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.