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
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
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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
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 % |
