IT’S WHAT’S INSIDE THAT COUNTS!
Ok so for these, this recipe is really interesting because they are grain-free and gluten-free. And they taste great. I’m not a big GF freak, no offense to anyone that is. I don’t seek out GF products but that’s just me. I’m happy to bring y’all a recipe that caters to those of you that are GF though. One thing you should know is that the original poster makes a streusel topping for this. And I love her honesty. She says it didn’t come out as good as she’d hoped and that they preferred the muffins without it. She includes how to make the streusel in case you are interested but I chose not to make it. I left it off of mine and we all really enjoyed these muffins.
Making the muffins themselves is super simple. You’ll make the batter and pour a little into each muffin cup. Then you’ll plop in a bit of the cream cheese filling you’ll make and then top it off with more muffin batter. If you’re going to use the streusel, you’ll add that last. Bake and let these cool completely. You’ll need to keep them refrigerated so let them sit out for 20 minutes before you eat them. These are wonderful on-the-go muffins or to pack in school or office lunches.
I found this creamy cheesy recipe on the Texanerin Baking blog. Click the link below to see the blog and full recipe for these Carrot Cake Cream Cheese Muffins.
CLICK HERE FOR RECIPE
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