Carrot Cream Cheese Muffins Best Dishes

Tuesday, February 2, 2016

Carrot Cream Cheese Muffins

"Luscious, chewy muffins full of a walnut cream cheese filling. I were given this recipe from my fiend Anna after I went to the U.S. For the first time. It 's grrrrrreat ! Enjoy !"

Ingredients :

2 1/4 cups all-purpose flour
1/three cup white sugar
2 teaspoons baking soda
1/four cup margarine, softened
half of cup egg alternative
1 cup lowfat buttermilk
2 tablespoons frozen orange juice listen
1 tablespoon vanilla extract
1 cup grated carrots
half cup raisins, plumped and drained
6 tablespoons lowfat cream cheese, softened
2 tablespoons nonfat sour cream
1/three cup white sugar
half cup finely chopped walnuts

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

Preheat oven to 350 tiers F (a hundred seventy five tiers C). Grease muffin cups or line with paper liners.
In a massive bowl, stir collectively the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg alternative, orange juice, and vanilla, mix till smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
In a small bowl, mix together the cream cheese, bitter cream, and closing 1/three cup of sugar, till clean, then stir inside the walnuts. Drop a spoonful of the cream cheese combination onto the pinnacle of every cup of muffin batter.
Bake at 350 degrees F (175 levels C) for 20 to 25 mins, or until golden brown. Remove from the pan and region on a wire rack to cool absolutely.

Notes :

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