CREAM CHEESE FILLED CARROT MUFFINS
- Batter:
- 2 ½ cups cake flour
- ½ cup sugar
- ¼ cup light brown sugar, firmly packed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup water
- 80 ml vegetable oil
- 1 cup grated carrots
- Cream cheese filling:
- 1 tub cream cheese
- ¼ cup sugar
- ½ teaspoon vanilla
- Streusel topping:
- 1 cup cake flour
- 177 ml sugar
- ½ cup butter, melted
- 1 teaspoon cinnamon
Preheat oven 175 ºC.
Line standard cupcake pan with paper liners.
To make streusel topping:
Stir the flour, sugar, cinnamon and salt, add melted butter and stir with fork until crumbly, set aside.
To make filling:
Beat the cream cheese, vanilla and sugar until smooth set aside.
To make the muffin:
In large bowl whisk the together the dry ingredients listed for muffins.
In small bowl whisk together eggs, water and oil.
Stir the egg mixture into dry ingredients, then fold in the grated carrots and stir well to combine.
(I added 100 g mixed nuts and seeds).
Drop 1½ tablespoons of batter into each cup, then 1 heaped tablespoon filling, then cover with carrot batter to ¾ full. Top with the streusel.
Complete until all batter is used. Bake for 20 min or until your cake needle comes out clean. (I made extra filling for the top).
Recipe posted by Angela De Roubaix
Photo: Angela De Roubaix
