About this recipe:These carrot muffins come with the goodness of wholemeal flour and oats, but there's a sweet surprise - cream cheese centres! Easy to make and everyone will love them.
125g plain flour
125g wholemeal flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
150g caster sugar
150g dark brown soft sugar
225ml rapeseed oil
3 eggs, beaten
1 teaspoon vanilla extract
40g rolled oats
40g desiccated coconut
270g grated carrots
1 (227g) tin pineapple, drained and pureed (reserve juice)
4 tablespoons softened cream cheese
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Lightly grease muffin tins.
In a large bowl, mix the plain flour, wholemeal flour, bicarb, baking powder, salt and cinnamon. Make a well in the centre of the mixture, and add caster sugar, dark brown soft sugar, rapeseed oil, eggs and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots and pureed pineapple.
In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
Bake 25 minutes in the preheated oven, or until a knife inserted in the centre of a muffin comes out clean.
I was looking to bake some different muffins to what we usually have and stumbled across these. I didnt have the final 2 ingredients in so just left them out. I topped them with a bit of lemon glace icing. Muffins were lovely and moist and tasty. Everyone who had one loved them. My mother took the recipe away. Will try next time with the pineapple and cream cheese. - 27 Jul 2015