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Garden Party: carrot mini-muffins filled with cream cheese

carrot mini-muffin

Really now, is there a difference between a cupcake and a muffin? Isn't a muffin just a naked cupcake?!

I like to call these miniature muffins "inside-out cupcakes" because the traditional cream cheese frosting is inside, making them just as tasty as frosted cupcake, but much easier to transport. 

Inside-out Mini Carrot Cupcakes/Mini-muffins Filled with Cream Cheese

Preheat oven to 350.

Sift together 1½ c. all-purpose flour, 1½ tsp. baking soda, 1 tsp.baking powder, ½ tsp. salt, 1 tsp cinnamon, ½ tsp. nutmeg, and 1 c. sugar.

In a separate bowl, beat 3 eggs and 2/3 cup vegetable oil. Stir in 1½ shredded carrots, ½ c. chopped walnuts, and ½ c. raisins that have been soaked for 10 minutes in hot water (or warmed rum, if you'd like).

In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.

Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill mini-muffin cups about ¾ full. Plop a teaspoon of the cream cheese filling on top of the batter in each muffin cup.

Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.

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