Carrot Muffins with Cream Cheese Filling
50 MIN | 12 servings SERVINGS
Ingredients
- 500 ml or 2 cups All-Bran Buds* cereal
- 15 ml or 1 tbsp baking powder
- 300 ml or 1 1/4 cups all-purpose flour
- 5 ml or 1 tsp ground cinnamon
- 1 ml or 1/4 tsp nutmeg
- 1 ml or 1/4 tsp salt
- 1 egg
- 75 ml or 1/3 cup vegetable oil
- 150 ml or 2/3 cup brown sugar
- 125 ml or 1/2 cup buttermilk
- 375 ml or 1 1/2 cups grated carrot
- n/a Filling:
- 125 ml or 1/2 cup cream cheese
- 15 ml or 1 tbsp granulated sugar
- 15 ml or 1 tbsp vanilla
- n/a Topping:
- 30 ml or 2 tbsp butter
- 30 ml or 2 tbsp brown sugar
- 30 ml or 2 tbsp flour
- 2 ml or 1/2 tsp cinnamon
- 125 ml or 1/2 cup chopped walnuts
Directions
1. In a large bowl combine cereal, flour, baking powder, cinnamon, nutmeg and salt.
2. In a separate bowl, beat egg and oil until light and foamy. Whisk in brown sugar and buttermilk until well combined. Stir flour mixture into egg mixture until just combined. Fold in carrots.
3. In a separate bowl, combine cream cheese with sugar and vanilla.
4. In small bowl, use fork to combine butter, brown sugar, flour, cinnamon and walnuts.
5. Divide half of the muffin mix over 12 greased or paper-lined muffin cups. Divide cream cheese mixture over each. Top with remaining batter and sprinkle topping evenly over each.
6. Bake at 180°C (350°F) until a cake tester toothpick comes out clean, about 25 to 30 minutes.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
