Misshapen Muffins

Yesterday I decided to make muffins. I usually get these cooking cravings in the middle of the day, so by the time I get home I’m chomping at the bit.

The muffins in question are the montage-worthy carrot muffins with cream cheese frosting from The Delicious Life that I stumbled across via Tastespotting (food porn, basically). 

Mine did not turn out as photogenic as the originals, but I think I get points for creativity when I realized I had more batter than cups in the muffin tin and improvised by putting more muffin cups in a loaf pan, though they did spread out which resulted in triangle-shaped muffins. But they still taste good, so hey!

Here is the slightly adjusted recipe I used; no raisins. We don’t do raisins in this house. We’ll do most foods, but no raisins.

Carrot Muffins with Cream Cheese Filling

(adapted from The Delicious Life)

• 1 cup white flour
• 1/2 cup wheat flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 cup sugar
• 3 eggs
• 2/3 cup vegetable oil
• 1 1/2 cup shredded carrots (For me, about 3 large-ish carrots’ worth)
• 1/2 cup chopped walnuts

For filling:

• 4 oz. softened cream cheese
• 1 egg yolk
• 1/2 cup sugar
• 1/2 tsp. vanilla

Preheat oven to 350.

Mix or sift, if you’re not lazy like me, the dry ingredients (flour through sugar).

In a separate, larger bowl, beat eggs and oil together, then stir in carrots and walnuts. (Ok, if you REALLY want to add raisins, do it here).

In a little separate bowl, mix all the filling ingredients together. It helps if the cream cheese is on the softer side.

Add the dry ingredients into the wet, pour into muffin cups, then top each with a little blog of filling.

Bake 25 minutes. Makes 12 normal cupcakes and 4 weird triangle ones.