Cream Cheese-Filled Carrot and Bran Muffins

This is the Cream Cheese-Filled Carrot and Bran Muffins recipe.

  • Prep: 20 min
  • Cooking: 25 min - 30 min
Yields 12 - 15 muffins
cream cheese filled carrot and bran muffins

Ingredients

  • 1 cup (250 mL) whole wheat flour
  • 1 1/2 cups (375 mL) unbleached all-purpose flour
  • 1 1/2 cups (375) wheat bran
  • 1 tbsp (15 mL) baking soda
  • 1 1/2 cups (375 mL) grated carrots
  • 1/3 cup (80 mL) softened butter
  • 1/2 cup (125 mL) sugar
  • 1 egg
  • 2 cups (500 mL) Milk
  • 1 tsp (5 mL) vanilla extract
  • 4 - 5 oz (130 - 150 g) Canadian Cream cheese
  • 2/3 cup (160 mL) jam your choice

Preparation

Preheat oven to 375 °F (190 °C).

In a large bowl, mix dry ingredients with carrots.

In another bowl, beat butter with sugar. Add egg, milk and vanilla extract. Pour liquid ingredients over dry ones. Stir until combined.

Line a muffin tray with paper or silicone liners. Spoon dough into bottom of muffin moulds. Spread some Cream cheese and a spoonful of jam in the centre of each muffin mould. Cover cheese and jam completely with remaining dough.

Bake in centre of oven for 25–30 minutes or until muffins are golden and hold their shape when top is gently pressed.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 233 Calories
Protein: 5 g
Carbohydrate: 38 g
Fat: 8 g
Fibre: 4 g
Sodium: 157 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 119 mg
Selenium: 32 %
Magnesium: 22 %
Vitamin A: 18 %
Folate: 17 %