Today’s Recipe: Gluten-free Carrot Muffins w/Cream Cheese Filling

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GLUTEN-FREE CARROT MUFFINS W/CREAM CHEESE FILLING

PREP TIME: 30 MINUTES
COOK TIME: 25 MINUTES
MAKES: 12 MUFFINS

Cream Cheese Filling
4 ozs cream cheese (about 1/2 cup), softened
2 T powdered sugar
1/4 t vanilla

Carrot Muffins
1 1/4 cups MaryJane’s Gluten-free Budget Mix
1/4 cup raisins
1 t cinnamon
1/2 t ground ginger
1/4 t ground nutmeg
2 eggs, separated
1/4 cup coconut oil
2 T brown sugar
2 T honey
2 medium carrots (about 4 ozs), finely shredded (about 1/2 cup)
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple

1. Preheat oven to 350°F. Line standard muffin cups with muffin liners.
2. Make filling: Combine cream cheese, powdered sugar, and vanilla in a small bowl and mix until smooth. Set aside.
3. Make muffins: In a small bowl, combine Budget Mix, raisins, cinnamon, ginger, and nutmeg; set aside.
4. In another small bowl, whip egg whites into soft peaks; set aside.
5. In a medium bowl or stand mixer, combine coconut oil, egg yolks, brown sugar, and honey; whip until smooth. Add carrots, applesauce, and pineapple and whip until smooth.
6. Add Budget Mix mixture to carrot mixture and mix until smooth. Gently fold in egg whites.
7. Scoop about 1 T batter into each muffin cup. Make a slight indentation in center of batter with the back of a spoon and evenly divide cream cheese filling between muffin cups. Evenly divide remaining muffin batter between cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Gather ingredients.

muffins_8592

Preheat oven to 350°F. Line standard muffin cups with muffin liners. Make filling: Add 4 ozs softened cream cheese (about 1/2 cup) to a small bowl.

muffins_8594Add 2 T powdered sugar.

muffins_8598Add 1/4 t vanilla.

muffins_8602Mix until smooth. Set aside.

muffins_8608Make muffins: Add 1 1/4 cups MaryJane’s Gluten-free Budget Mix to a medium bowl.

muffins_8616Add 1/4 cup raisins.

muffins_8621Add 1 t cinnamon.

muffins_8623Add 1/2 t ground ginger.

muffins_8629Add 1/4 t ground nutmeg.

muffins_8633

muffins_8639Add 2 egg whites to another small bowl.

muffins_8642 Whip egg whites into soft peaks; set aside.

muffins_8647Add 1/4 cup coconut oil to a medium bowl or stand mixer.

muffins_8653Add 2 egg yolks.

muffins_8661Add 2 T brown sugar.

muffins_8663Add 2 T honey.

muffins_8673Whip until smooth.

muffins_8676Add 2 medium carrots (about 4 ozs), finely shredded (about 1/2 cup).

muffins_8678Add 1/2 cup unsweetened applesauce.

muffins_8683Add 1/2 cup crushed pineapple.

muffins_8688Whip until smooth.

muffins_8693Add Budget Mix mixture to carrot mixture and mix until smooth.

muffins_8700

muffins_8704Gently fold in egg whites.

muffins_8708muffins_8713Scoop about 1 T batter into each muffin cup.

muffins_8715Make a slight indentation in center of batter with the back of a spoon.

muffins_8717Evenly divide cream cheese filling between muffin cups.

muffins_8720Evenly divide remaining muffin batter between cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Leave a comment 10 Comments

  1. Winnie Nielsen says:

    Gosh, Ashely has done it again! These are seriously delicious looking muffins. Oh how I wish I had one right now!!

  2. Cindi says:

    See? Yummy stuff IS good for you! An excellent way to use those gorgeous carrots that come out of the garden ~ and inspiration to plant more. Can’t wait to try this one!

  3. Bob Arias says:

    Lucky for me, Panamà has just about everything I need to try Jane’s awesome treats! Going to a real Country Fair with horses to ride, tractor sales, and lots of music and food, going in the morning. Will try out the Yummy stuff Sunday morning.
    Looking for you next Friday for sure…Bob

  4. Debbie says:

    I can not wait to try these, they look yummy!. It has been a difficult journey going gluten free since I found out a year ago that I am allergic to wheat and other foods, now I know why I have been sick for so long!
    Thank you so much Ashley and Mary Jane, I will let you know how mine turn out.

  5. Merissa Racine says:

    Can regular flour be substituted, in the same amount, if you’re not gluten sensitive? Love the idea of cream cheese filling!

  6. Krista says:

    I agree with Merissa. A cream cheese filling sounds wonderful. Last year I ended up with so many carrots, so it will be nice to have one more recipe I can use carrots in. These will be a delicious snack for my boys!

  7. Jody says:

    These look scrumptious! I think I’ll try them with vegan cream cheese by tofutti for my vegan hubby! I hope to visit your store tomorrow as we are here in CDA visiting. Love this area and so want to move.

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