So I recently noticed that whenever I’m extremely happy and satisfied with my day, I go to my kitchen to bake. I made it a golden rule to not bake when I’m mad, because I know that it will not turn out right. I think your emotions emanate to the food that you’re making at that moment. For example, if you’re angry and you’re cooking, there’s a tendency for the food to be overly spiced. So one night, I decided to bake because that was the first day that I got to relax and not worry about a single thing. And because I had positive vibes that night, my carrot muffins turned out to be so moist, and the cream cheese filling was so creamy with the right sweetness. I shared the muffins with my family, and my husband’s co-workers, and they all loved it!
And a bonus: this muffin is great with coffee 🙂
Carrot Muffins with Cream Cheese Filling
adapted from Fix Me A Snack
For the muffins:
1/2 cup all-purpose flour
1/2 cup white whole wheat flour (or all-purpose)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp freshly ground nutmeg
2 eggs, beaten
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup canola oil
1 cup finely shredded carrot
1/4 cup raisins, chopped
For the filling:
4 ounces cream cheese, softened
1 large egg yolk
3 tbsp sugar
1/2 tsp vanilla
- Preheat oven to 350 degrees Fahrenheit
- In a small bowl, make the filling by mixing together the cream cheese, egg yolk, sugar, and vanilla until smooth. Set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a large bowl, mix together the eggs, sugar, brown sugar, and oil. Stir in the flour mixture until combined. Then add the carrot and raisins. Stir to incorporate.
- Spoon the muffin batter into a well-greased mini muffin pan, filling each cup only half way. Then place one teaspoon of the filling in each cup. Cover the filling with the remaining muffin batter.
- Bake for 13-15 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. Cool the muffins in the pan for 5-10 minutes before gently moving them to a cooling rack. Serve. Store in an airtight container for up to 48 hours or freeze in an airtight container in a single layer.