Carrot Cake Cream Cheese Muffins
By Good FoodFor a new twist on a favourite, try these carrot cake muffins, flavoured with warming spices and filled with a gooey soft cheese centre.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
13 total- 175g Morrisons Market Street carrots, peeled and grated
- 1 orange, zested
- 175g light brown soft sugar, plus 1 tbsp for the tops
- 200g self-raising flour
- 100g full-fat cream cheese
- 50g walnuts, roughly chopped
- 50g raisins
- 150ml sunflower oil
- 2 eggs
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp vanilla extract
- 1 tsp bicarbonate of soda
Method
5 stepsStep 1
Preheat the oven to 180C/160C fan/ gas 4 and line a 12-hole muffin tin with cases.
Step 2
In a large bowl, combine the sugar, flour, bicarb, cinnamon and ginger with a pinch of salt.
Step 3
Next, in a jug, whisk the eggs, oil, orange zest and vanilla. Pour into the dry ingredients, add the Morrisons carrots, raisins and walnuts and mix with a spatula until fully combined.
Step 4
Spoon 2 tbsp of the mixture into each muffin case. Top with 1/2 tbsp cream cheese then finish with the remaining carrot cake mixture. Sprinkle a pinch of sugar over each and bake for 25 mins until risen and golden.
Step 5
Cool on a wire rack before serving, they will store in a tin for up to 3 days.