Sunday, June 24, 2012

Cream-filled Carrot Muffins


Makes 12 muffins

Filling
  • 1 (8 oz. package) cream cheese
  • 1/4 C sugar
  • 1/2 tsp vanilla extract
In a microwave-safe bowl, heat the cream cheese on low power for 30-40 seconds. Stir in the sugar, vanilla and salt; set aside.

Batter
  • 2 1/4 C flour
  • 1/2 C sugar
  • 1/4 C dark brown sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 C water
  • 1/3 C vegetable oil
  • 1 C grated carrots, lightly packed
  • 1/4 C flaked coconut (optional)
In a medium bowl, blend together the dry ingredients (minus carrots and coconut). In a separate large bowl, whisk together the eggs, water, and oil.  Blend the dry ingredients into the large bowl of wet ingredients, mixing just until blended. Add grated carrots (and coconut, if using) into the mixture.

Drop about 1 TBS of the batter into 12 greased muffin cups, spreading it to cover the bottom. Dollop a heaping TBS of filling on top of the batter. Now, use the remaining batter to fill the muffin cups quite full, using a spoon to evenly spread the top layer of batter so it completely covers the filling center. 

Bake the muffins in at 375 until a toothpick inserted into the cake part of one (not into the cream cheese center) comes out clean, about 12-18 minutes. Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a cooling rack. Wait to serve the muffins until they have cooled for 30 minutes or so, so the filling has ample time to firm up.

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