Friday, September 10, 2010
**Adapted from DuncanHines.com
1 box of Duncan Hines Classic Carrot Decadent Cake Mix
2 Tablespoons of flour
1 teaspoon of baking powder
1 cup hot water (add the carrot/raisin pouch and allow to stand for 5 mins)
1/4 cup vegetable oil
1/2 cup drained crushed pineapple
Cream Cheese Filling:
8 oz cream cheese, at room temperature
1 egg, beaten
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 c flour
1/4 c brown sugar
3 T butter (softened)
Preheat Oven to 350 º F (180ºc)
Line 18 muffin cups with paper liners.
Add carrot/ raisin pouch to the 1 cup of hot water and allow to stand for minimum of 5 minutes. In a mixing bowl, add the cake mix, flour, baking powder, eggs, oil, drained pineapple and the carrot/raisin/water mixture. Mix by hand until completely blended, approximately 50 strokes. Pour batter into paper lined muffin tins 2/3rds full.
Make cream cheese filling according to the directions below. Make an indentation in the top of each batter-filled cup with the back of a spoon and fill with a heaping spoonful of cream cheese mixture.
Make crumble topping following directions below and sprinkle on top of each muffin.
Bake muffins for 20-22 minutes or until tops springs back when lightly touched. Cool for 15 minutes in pans on wire rack, then remove from pan and cool completely on rack.
For crumble top:
In a bowl, combine flour, brown sugar, and butter until crumbly.
For cream cheese filling:
Blend the cream cheese in a medium sized bowl with an electric mixer on medium speed until fluffy (30 seconds or so). Add your beaten egg, along with the sugar and vanilla and beat until blended and creamy.
I got this recipe from: http://confessionsofacookbookqueen.blogspot.com/2010/09/crumble-top-carrot-muffins-with-cream.html
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Posted by Lisalulu at 6:46 AM