Carrot Cake Muffins
Get ready for a delightful treat with these flavorful carrot and orange cream cheese muffins. These moist and tender muffins are packed with grated carrots, aromatic spices, and a tangy cream cheese filling. The zesty orange zest adds a burst of freshness to every bite. Baked to golden perfection, these muffins are perfect for a cozy breakfast or as a sweet snack any time of the day. Store them in an airtight container, but be prepared to enjoy them within 24 hours—although they may not last that long once you take a bite!
— Constant Cookbook
Ingredients
- 75g/2½oz shredded bran
- 225ml/8fl oz milk
- 1 medium orange
- 120g/4oz cream cheese
- 1 tbsp caster sugar
- 3 large carrots
- 125g/4½oz light-brown muscovado sugar
- 200g/7oz self-raising flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 1tsp ground ginger
- 2 free-range eggs
- 4 tbsp sunflower oil
Instructions
- Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases.
- Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well â this will be your filling.
- Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.)
- By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but donât mix them in just yet.
- Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon.
- Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle.
- Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger â if it springs back then itâs ready.
- Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12 muffins
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