Another change I made was that I used fresh carrots instead of canned. I don't use canned carrots at all, so I just sliced and steamed my own. I ended up using 4 carrots, and I just used my steamer basket and steamed them for around 10-15 minutes until they were soft.
After I mixed up the batter and went to pour it into my muffin tin, I couldn't find my muffin tin. I have NO idea where it got off to, and my kids were all conveniently clueless as well. So I just poured it into a baking dish, topped it with the filling, and cooked it for an extra 20 minutes or so.
This could easily be served for breakfast, brunch, or even as dessert. It's super yummy!
Ingredients:
1 15-ounce can sliced carrots, drained
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1/2 cup milk
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 eggs
1 8-ounce package cream cheese, softened
In a food processor, blend the carrots until they are smooth. After carrots are smooth, add in 1 egg, the oil, and the milk. Then, in a large bowl combine the flour, 1 cup of the sugar, salt, and spices. Add dry ingredients to wet ingredients and mix until combined.
Once batter is prepared, combine cream cheese, 1/4 cup of sugar, and 1 egg. Mix until smooth. Fill 12 greased muffin tins 1/3 of the way full with the batter. Then put a large spoonful of the cream cheese mixture into the center of each muffin. Top with remaining batter.
Like I said, I improvised. So here's what mine looked like this morning:
Bake at 350 for 20-25 minutes (or if you did it like I did, then around 45 minutes), or until toothpick inserted into center comes out clean.
Where is the strangest place you've found something you've lost?
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