Carrot Cream Cheese Muffins

Carrot Cream Cheese Muffins

6

"Luscious, chewy muffins filled with a walnut cream cheese filling. I got this recipe from my fiend Anna when I went to the U.S. for the first time. It 's grrrrrreat ! Enjoy !"

Ingredients

40 m {{adjustedServings}} servings 263 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
  2. In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
  3. In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.
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Reviews

6
  1. 7 Ratings

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wonderful ... a hit anytime I take them anywhere!

I'm sorry to say that these did not turn out well. They sounded so good, and I made them exactly as directed, but they were overly heavy and flour-y, which made them taste dry. They also stuck...

These muffins were just o.k. My family did not like them. I used an egg in place of the egg substitute, which worked out well, they were just a little too rich.