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Tuesday, November 10, 2020

Carrot muffin with surprise cream cheese

This is an interpretation of the carrot cake, this time with cream cheese frosting inside. I made the muffins not too sweet but for those who prefers a sweeter version, increase the sugar to be added to the flour by another 10%.

This single bowl preparation is easy to make and a muffin is good enough as breakfast to start the day.

Makes 4



100g plain flour + 1 tsp baking powder + ⅛ tsp baking soda + 60g fine sugar + ½ tsp seasalt + ½ tsp cinnamon powder 


60g milk + 30g vegetable oil + 1 egg


1 medium carrot, finely grated


⅓ block cream cheese + 1 tsp fine sugar whisked until well combined


Preheat the oven to 200C, with low baking rack.

In a mixing bowl, combine dry and well ingredients.

Stir in carrot.

Prepare 4 muffin cups, placed on a tray for easy handling.

Transfer a scoop of batter into the cup. 

Scoop the cheese mix on the batter.

Top it with another layer of batter.

Repeat for the other 3 cups.

Bake in the preheated oven at 200C for 25 mins or until tan. Muffin is done with a skewer pierced in the center comes out clean.


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