Ingredients
Scale
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
- 1 egg
- 3/4 cup skim or 1% milk plus one tablespoon
- 1 1/4 cup carrot, finely minced or grated
- 6 ounces cream cheese, softened
- 1 egg yolk
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1/3 cup walnuts, finely chopped
- 1/3 cup brown sugar
- 1 tablespoon flour
Instructions
- Preheat the oven to 350°F and line 24 muffin tins with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, sugar, salt, ginger, cinnamon, and nutmeg.
- In another bowl, blend the melted butter, milk, and egg until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Gently fold in the grated carrots and set the mixture aside.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, consider incorporating raisins or other nuts.
Ensure cream cheese is softened to blend smoothly into the muffins.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg