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csa eats! inside out carrot cake muffins

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these are really yummy! only thing I did different was to use applesauce in place of the oil. I do think I way over filled my paper cups though! the muffins are a little tough and puffed up really huge. some are so huge their tops break off when you lift them. oh well! still taste pretty good. the filling is so yummy!

inside out carrot cake muffins copied from king arthur flour

Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan.

Or line the pan with paper muffin cups, and grease the cups.

Place one unwrapped, 8-ounce package cream cheese or Neufchâtel cheese in a microwave-safe bowl, and heat on low power for 40 seconds.

Stir in 1/4 cup granulated sugar

Stir until smooth. Set the filling aside while you make the muffin batter.

Whisk together the following:

2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
¼ cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
¼ teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt

Place the following in a measuring cup or small bowl:

2 large eggs
3/4 cup water
1/3 cup vegetable oil
Whisk until well combined.

Stir the wet ingredients into the dry ingredients.

Add 1 cup grated carrots, lightly packed; about 2 medium-large carrots. Stir to combine.

Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.

Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.

Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4″ to 3/8″ of the top of each muffin cup.

Bake the muffins for about 20 minutes.

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