Carrot Cake Muffins Recipe Biography
Source(google.com.pk)Oh, the deep-gold, moist, flavorful cake! The rich, sumptuous cream cheese icing!
The time it takes to bake a layer cake, turn it out, cool, frost, slice, and serv
The solution? Carrot cake muffins, a less-sweet carrot cake clone oozing baked-in, barely sweetened cream cheese filling.
You get the carrot cake experience, with slightly less sugar and fat. Or a lot less, depending on your favorite carrot cake recipe
These muffins are handy to transport; simple to serve.
And easy to love.
Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan.
Or line the pan with paper muffin cups, and grease the cups. More on this later.
Let’s start with the filling. Place one unwrapped, 8-ounce package cream cheese or Neufchâtel cheese in a microwave-safe bowl, and heat on low power for 40 seconds.
Stir in 1/4 cup granulated sugar and a few drops of Fiori di Sicilia flavor. The Fiori is optional, but adds wonderful, subtle flavor to the filling.
Stir until smooth. Set the filling aside while you make the muffin batter.
Add 1 cup grated carrots, lightly packed; about 2 medium-large carrots.Stir to combine.
Note the word “stir;” beating isn’t necessary, and will toughen your muffins.
OK, time to experiment. To paper, or not to paper… that is the question. Will papers affect how the muffins bake? Will it make them easier to get out of the pan? And, is it necessary to grease the papers? We shall see.
Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
Whoops! A little off center. That’s what I get for trying to do this left-handed while using my right hand to take the photo. Where’s that third arm when you need it??
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.There, all nice and tidy.
Except for one thing: I had about 1/3 cup of batter left over.
DARN! What to do? Reformulate the recipe to yield 1/3 cup less? Overfill the cups and see what happens?
Neither of the above. Life is imperfect; so is this recipe. I ended up baking the extra batter in a silicone cup set next to the muffin tin.
A scattering of coarse white sparkling sugar across the top is never amiss when you’re making muffins. The sugar adds crunch, glitter, and flavor.
Bake the muffins for about 20 minutes. Notice the extra batter in its silicone cup.
When they’re done, a toothpick inserted into the cake part of one (not into the cream cheese filling) will come out clean. The tops of the muffins will feel firm to the touch.
Remember our paper/no paper experiment? The muffins on the left are in papers; on the right, no papers. Clearly the no-paper muffins rise more quickly. Which makes sense; there’s no paper insulating them from the oven’s heat.
By the end of the bake, though, the papered muffins had caught up, height-wise. So far, then – it’s a tie.
Remove the muffins from the oven, and immediately tilt them in their cups; a fork works well here.
I found it easier to tilt the papered muffins; they didn’t stick at all. The muffins without papers needed to cool a bit longer before they’d release from the pan. And, as they cooled, they were steaming a bit; which made their bottoms a bit tough.
Score one for papers.Shall we break one open now, or wait for them to cool?
The center is molten. It’s actually a decadent experience, licking the melting, sweet cream cheese off your fingers.
But, if you’re not the finger-lickin’ type, wait 30 minutes or so for the muffins to cool a bit; the filling will stiffen up.
Oh, let’s finish our muffin papers experiment. Should the papers be greased, or not?
Definitely greased; the greased papers released the muffins without any sticking at all, while the ungreased papers tended to cling a bit, taking off a layer of crumbs as you removed them.
Read, rate, and review (please) our recipe for Cream Cheese Carrot Cake Muffins.
If I were ever captured and forced to choose between a bagel or a muffin for my last meal, the muffin would almost always win. Yes, I’ve given it a fair amount of thought.
Don’t get me wrong. I have nothing against bagels. They’re great when fresh and smothered in delicious cream cheese.
But there’s just something about a warm muffin. The smell that’s unleashed when you break open a freshly baked muffin. The way the heat radiates out of the paper lining. I’m easy to please; I’d take one that came in almost any flavor. Be it chocolate, lemon, blueberry, or banana.
And if it comes in a mini size, now thats just bonus points.
Thank goodness I’ve never been forced to make such absurd decisions.
These carrot cake muffins are absolutely perfect! Straight forward and super simple. A whole hell of a lot better than the stale coffee shop version… perfect! And I don’t say things are perfect that often. *FACT*
Ahem, needless to say I devoured a muffin while typing this. I wouldn’t be surprised if I found a few crumbs around the keyboard later.
Gather your ingredients, we’re making healthy carrot cake muffins! I’m using half whole wheat flour and half all purpose. This provides the texture desired and the nutrition too. Coconut oil is the fat used in this recipe. If you don’t use coconut oil, you can replace it with canola, corn, or vegetable oil.
For this recipe, I used a combination of greek yogurt and apple sauce. The results were amazing! I have NEVER had such a moist and delicious muffin that wasn’t loaded with tons of butter!
Sprinkle the bottom of your baking cups with oats. They crisp up when baked and add crunch to the muffin on both the top and bottom.
Betcha can’t eat just one! It’s a good thing they’re good for you!
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ tablespoon cinnamon
½ teaspoon ginger powder
¾ cup coconut oil
1 cup light brown sugar, packed
½ cup apple sauce (no sugar added or unsweetened)
¼ cup greek yogurt (any fat amount 1% or 2%)
3 large eggs, room temperature
2 teaspoon vanilla extract
2 cups carrots, finely shredded
½ cup shredded sweetened coconut
½ cup raisins
½ cup walnuts, chopped
¼ cup oats
Put 2 racks in the center of the oven and preheat oven to 350 degrees F. Line cupcake baking pan with liners, sprinkle half the oats on the liners and set aside.
In a medium bowl, sift together whole wheat flour, all purpose flour, baking soda, cinnamon, ginger, and salt, set aside.
In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and oil. Beat in the yogurt and apple sauce until fully combined - about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone - do not overmix. Fold in the finely shredded carrots, shredded coconut, raisins, and walnuts. Pour into prepared cupcake pans. Sprinkle the remaining oats on top.
Bake for 20 - 23 minutes or until a tooth pick inserted in the center comes out clean or with just a few crumbs.
Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups
To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 sconds. Stir in the sugar and flavor. Set aside.
To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
In a small bowl, whisk together the eggs, water, and oil.
Stir the wet ingredients into the dry ingredients.
Fold in the grated carrots, stirring to combine.
Drop about 2 tablespoons of the batter a tablespoon cookie scoop works well here into each muffin cup,
spreading it to cover the bottom.
Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
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.
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 abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.
Sorry to be one-dimensional with the healthy muffin recipes lately but I couldn’t wait. I had to share these with you immediately.
Maybe because I just shoved three of these in my mouth, but I have to say, they are my favorites of the latest muffin bunch. They smell fantastic, they look pretty (those orange flecks are beauty), and they taste amazing.
It’s like a healthy bite of carrot cake. In muffin form. They are low in fat, low in refined sugar and packed with applesauce and carrots. Uh, hello? Why are you still reading this? Get your little self into the kitchen and make these.
Another whole grain, healthy muffin to add to your life.
Moment of silence.
I hope these rock your world like they rocked mine.
If you find the muffins stick to your liners, that may be because of the brand of liners you use - mine did not stick, especially after they cooled, however, you can help the sticking issue by lightly coating the inside of the muffin liners with cooking spray before filling with batter.
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
Stir ingredients together until just combined and there are still some spots of flour remaining.
Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.
I’ve had a hankering for carrot cake for a few weeks now. I was too busy baking pumpkin this and spiced that to cure the craving. The other day, I held open the pantry door and stared at probably 10 cans of pumpkin purée and my ever-growing collection of alternate flours, along with the other dry goods on the shelf. Seeking inspiration from all of my friends in the cabinet, I began to dream about the carrot cake again. I love its hearty garden-filled cake and would gladly indulge in cream cheese frosting anytime.
Day dreaming away, I took a second glance at the row of canned pumpkin. “Why didn’t I think of this sooner?” I’ve been making pumpkin versions of everything else in the world, why not carrot cake? And just like that, the spirit of fall was still alive and a pumpkin carrot cake was born.
Still riding on my grain-free wagon, I made a flourless version. It’s also gluten-, dairy-, and refined sugar-free. I used a tofu cream “cheese” for the frosting, which is amazingly similar to regular cream cheese. If you steer clear of soy, your favorite cashew cheese recipe would work just fine. And of course, traditional cream cheese frosting would pair well if you prefer. I load my carrot cake up with a hefty amount of veggies, fruits and nuts, but you can substitute or add in anything you’d like. Carrot cake is really a “kitchen sink” kind of thing. That’s what I love about it.
3/4 cup coconut flour
• 3/4 cup almond flour
• 5 small (or 3 large) carrots, peeled, grated
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup shredded coconut
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 cup pumpkin purée
• 1 cup Grade B maple syrup
• 1 cup crushed pineapple, drained well
• 2 teaspoons fresh ginger, grated
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 5 eggs
Preheat your oven to 350 degrees and line a cupcake pan with papers or grease with coconut oil.
Sift the coconut and almond flours into a large bowl.
Add the grated carrots, cinnamon, baking soda, salt, pumpkin pie spice, shredded coconut, raisins and walnuts, and mix with a fork to thoroughly combine. Set aside.
. In a separate bowl, whisk together the pumpkin purée, maple syrup, pineapple, ginger, coconut oil, vanilla and eggs.
Add the wet mixture to the dry mixture and stir with a spatula until combined.
Use an ice cream scoop or a spoon to divide the batter into the cupcake pan. The batter should fill each tin to the top.
Bake for 30 minutes. Let cool completely.
Note: If you’d like to bake a cake instead, grease two cake pans with coconut oil and divide the batter evenly. Bake for 1 hour.
For the frosting:
• 8 ounces tofu cream cheese (or regular cream cheese)
• 1/4 cup raw honey
• Pinch ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup almond milk
Using an electric mixer, whip all ingredients together until smooth. Should only take 30 seconds to 1 minute.
Frost the cupcakes after they are completely cooled. Cupcakes will keep in an airtight container for up to 1 week.
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Muffins Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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