Friday, September 24, 2010

Most Amazing Muffins

These muffins were so delicious. We ate twelve muffins in less than twelve hours, (which makes me sad because I wish they weren't all gone.)

Cream Cheese Filled Carrot Muffins
4 carrots
1/2 c. walnuts
2 eggs
3/4 c. sugar
6 T. butter
1 1/2 c. flour
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking powder
1/2 tsp. salt
6 oz. cream cheese
1 egg yolk
2 T. sugar

Place carrots, walnuts, and eggs in a blender. Blend until very, very finely ground.

Transfer to a large bowl and beat in sugar and butter. Add flour, vanilla, cinnamon, nutmeg, baking powder (double the amount of baking powder to 1 tsp. if you’re baking at low altitudes), and salt. Mix ingredients together, making sure not to overmix. Spoon into muffin tins, prepared with cupcake wrappers. In a small bowl, beat together cream cheese, egg yolk, and sugar. Spoon 1-2 teaspoons in the center of the carrot batter for each muffin.

Bake in an oven preheated to 350 degrees for 18-20 minutes, or until the centers of the muffins are set.

Make them. Eat them. love them.


Rachel said...

why didn't we make these when i was there? I'm so mad at you right now!

Momma Misty said...

wonder how many Weight Watchers points those are, lol