Carrot and cream cheese muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bran cereal |
| ½ | cup | Boiling water |
| 2 | Eggs | |
| 1 | cup | Granulated sugar |
| 1 | cup | Brown sugar packed |
| ½ | cup | Cooking oil |
| 2 | cups | Buttermilk |
| 2 | cups | Quick cooking oats |
| 2½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2½ | cup | Flour |
| 1 | cup | Shredded carrot |
| ½ | cup | Chopped walnuts |
| ⅔ | cup | Powdered sugar |
| 8 | ounces | Pkg of cream cheese |
Directions
In a small mixer bowl beat sugar and cream cheese until smooth. Use as filling. In a small bowl, stir together bran cereal and boiling water, set aside to cool. In a large bowl beat eggs. Stir in granulated sugar, brown sugar, oil, buttermilk, and oats. Mix well.
Add baking soda, salt and flour, stirring just until moistened. Stir in cooled bran mixture, carrots and walnuts. Grease muffin tin or line with paper liners. Beat last two ingredients together for icing.Fill muffin tin ⅔ full, add 1 tbsp cream cheese filling. Add 2-3 more tbsp of muffin batter. Bake in a 350øoven for 18 -20 minutes. source unknown Submitted By JULIE GLEITSMANN On 04-19-95
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