Cream Cheese Carrot Muffins
|Softened cream cheese||250 Gram|
|Granulated sugar||75 Milliliter|
|All purpose flour||375 Gram|
|Baking powder||5 Milliliter|
|Baking soda||5 Milliliter|
|Packed brown sugar||125 Milliliter|
|Vegetable oil||75 Milliliter|
|Plain yogurt||150 Milliliter|
|Finely grated carrots||250 Milliliter|
|Finely chopped nuts||125 Milliliter|
In a small bowl, whisk together cream cheese, sugar and 1 egg.
In a large bowl, combine flour, baking powder, baking soda and cinnamon.
In another bowl, combine brown sugar, oil, 2 eggs and yogurt.
Stir in carrots and nuts.
Add to flour mixture and stir just until moistened.
Spoon about 2 tbsp (25 mL) batter into muffin tin.
Top with heaping spoonfuls of cream cheese mixture and top with remaining batter.
Bake in preheated oven for about 20 minutes.