Wednesday, October 31, 2012

In the Kitchen with Jason: Carrot Muffins

This is another of the delectable treats Jess has found on Pinterest. This is our absolute most favorite muffin ever and we make it often.

  • 1 8oz. package cream cheese, room temperature
  • 3/4 cup sugar, divided
  • 2 1/4 cups flour
  • 1/4 cup brown sugar, packed
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 3/4 tsp salt
  • 2 eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots, slightly packed
    • This is about 2 large carrots or 3 medium carrots
  • Unwrap the cream cheese.
  • Microwave the cream cheese for about 45 seconds to make it much more stir-able.
  • Add 1/4 cup of the sugar and stir until well combined.
  • Set aside the filling portion until later.
  • In a large bowl mix together the remaining sugar, flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt.
  • In a separate bowl, mix together the eggs, water and oil.
  • Pour the mixed liquid into the dry ingredients and stir only until mixed.
  • Stir in the carrots.
    • I recommend not using an electric mixer for this recipe as it makes the muffins tougher.
  • Heat the oven to 400 degrees.
  • Spray a 12 cup muffin pan with cooking spray
    • Or use muffin cups, but I have had good results with the spray.
  • Put 1 heaping tablespoon of the carrot mixture into each muffin cup.
  • Put a dollop of the cream cheese mixture into each muffin cup.
    • Evenly distribute the remaining cream cheese if your dollops don't use all of it.
  • Top each muffin with another heaping tablespoon of the carrot mixture.
  • If any carrot mixture remains top off the muffins that look a little low.
  • Bake for 20 minutes. Some of the muffins may crack and show a bit of the cream cheese filling. This is ok.
  • Cook for 5 minutes in the muffin pan before removing to a wire rack to finish cooling.

Please enjoy!

-Chef Jason

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