Cream Cheese Carrot Muffins
Carrots were originally purple and yellow, not orange!
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 3/4 cup Granulated sugar
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1/2 cup Cream cheese
- 1/2 cup Grated carrots
- 1/2 cup Chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the cream cheese, grated carrots, and chopped walnuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 28g10%
- Sugars 16g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.