Inside Out Carrot Cake Muffins Recipes

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
• In large bowl, mix flour, sugar, baking soda, salt and cinnamon; make well in center of mixture. In medium bowl, stir pineapple, oil, eggs, egg whites and vanilla with whisk; add to flour mixture, stirring just until moistened. Fold in carrots, pecans and raisins. Divide batter evenly among muffin cups.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Serve warm or cool.

Steps:

• 1. Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
• 2. For Filling: Place cream cheese in microwave safe bowl and heat on low power for 40 seconds. Stir in 1/4 cup sugar and fiori di siclia(I used vanilla instead). Stir until smooth and set aside.
• 3. For Muffin Batter: Whisk together all dry ingredients.
• 4. In a small bowl whisk together eggs, water and oil until well combined.
• 5. Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).
• 6. Add carrots and stir.
• 7. Drop two tablespoons batter into muffin cup(spread to cover bottom). Dollap on a heaping tablespoon filling. Now cover filling with more batter, use enough batter to come within 1/4 to 3/6 inch from top of muffin cup.
• 8. Bake about 20 minutes. Top of muffins will be firm.