Carrot cake & cream cheese muffins
By Cassie Best
For a new twist on a favourite, try these carrot cake muffins, flavoured with warming spices and filled with a gooey soft cheese centre.
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Prep:15 mins
Cook:25 mins
plus cooling - Serves 12
- Easy
Nutrition per serving
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kcal 315
-
fat 18g
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saturates 3g
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carbs 32g
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sugars 0g
-
fibre 2g
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protein 4g
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salt 0.49g
Ingredients
- 175g light brown soft sugar , plus 1 tbsp for sprinkling
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- 2 eggs
- 150ml sunflower oil
- 1 orange , zested
- 2 tsp vanilla extract
- 175g Morrisons Market Street carrots , peeled and grated
- 50g raisins
- 50g walnuts , roughly chopped
- 100g full-fat soft cheese
Method
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large bowl, combine the sugar, flour, bicarb, cinnamon and ginger with a pinch of salt.
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 to fully combine.
Spoon 2 tbsp of the mixture into each muffin case. Top with ½ tbsp soft cheese, then finish with the remaining carrot cake mixture. Sprinkle a pinch of brown sugar over each and bake for 25 mins until risen and golden. Leave to cool completely on a wire rack. Will keep in an airtight container for up to three days.
