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.
So Lance and I went to the D.I. this morning and found this amazing stationary bicycle for only $5! It was a steal of a deal! It is in amazing condition, there are a few paint chips but that it about it. I love the color too. Even if we end up not wanting it after a while we will definitely be able to sell this for ALOT more than five dollars!
It has a speedometer, timer, odometer, and an intensity dial.