Carrot Cheesecake Muffins – SRC
Carrot Cheesecake Muffins – SRC is a morn meal that serves 15. Watching your figure? This lacto ovo vegetarian recipe has 386 calories, 4g of protein, and 13g of fat per serving. For 60 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 136 foodies and cooks. From preparation to the plate, this recipe takes approximately 35 minutes. This recipe from Inside BruCrew Life requires cream cheese, flour, butter, and oil. Overall, this recipe earns a solid spoonacular score of 67%. Similar recipes are Carrot Coconut Bread – SRC, No Bake Strawberry Cheesecake – SRC, and Pizza Muffins – SRC.
Servings: 15
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 tsp. baking powder
1/2 c. brown sugar
4 Tbsp. butter, melted
2 c. Cinnamon Toast Crunch cereal, crushed
1 c. shredded carrots
2 tsp. cinnamon
4 oz. cream cheese, softened
2 eggs
2 c. flour
1/2 c. milk
1/3 c. oil
1/4 tsp. salt
2 Tbsp. sugar
1/2 tsp. vanilla
Equipment:
mixing bowl
whisk
muffin liners
bowl
oven
Cooking instruction summary:
In a mixing bowl, combine the flour, baking powder, sugar, cinnamon, and salt. Whisk and create a hole in the center. Pour in the milk, oil, and eggs. Stir with a fork until combined. Do not over mix. Stir in the carrots. Fill 15 muffin liners with the mixture.In a small bowl, cream together the cream cheese, sugar, and vanilla. Place a spoonful onto the top of each muffin.In another bowl, combine the cereal and melted butter. Place spoonfuls of the cereal onto of the muffin batter. Bake the muffins at 400* for 20-22 minutes. Let cool. These are best fresh from the oven. Refrigerate any leftovers.
Step by step:
1. In a mixing bowl, combine the flour, baking powder, sugar, cinnamon, and salt.
2. Whisk and create a hole in the center.
3. Pour in the milk, oil, and eggs. Stir with a fork until combined. Do not over mix. Stir in the carrots. Fill 15 muffin liners with the mixture.In a small bowl, cream together the cream cheese, sugar, and vanilla.
4. Place a spoonful onto the top of each muffin.In another bowl, combine the cereal and melted butter.
5. Place spoonfuls of the cereal onto of the muffin batter.
6. Bake the muffins at 400* for 20-22 minutes.
7. Let cool. These are best fresh from the oven. Refrigerate any leftovers.
Nutrition Information:
covered percent of daily need
