Muffin.
Really now, is there a difference between a cupcake and a muffin? Is not one the same as the other with merely an aspiration of frosting? Is not a cupcake just a prissier muffin, perhaps a slightly finer body made with cake flour, but with no real substance on the inside, only covered with frosting make-up and adorned with flashy chocolate and candy accessories on the outside? Or is is that a muffin is the back asswards, lumpy, bumpy country cousin of the sophisticated city cupcake?
These questions, they are too much. I feel the need...I feel the need for...a montage.
The hour's approaching to give it your best
And you've got to reach your prime
That's when you need to put yourself to the test
And show us the passage of time
We're gonna need a montage
Ooh, it takes a montage
a montage starts with mise en place
just the result of shredding
Show a lot of things happening at once
Remind everyone of what's going on
In every shot, show a little improvement
To show it all would take too long
That's called a montage
Girl, we want a montage
a muffin has substance
no need to show the baking
In anything, if you want to go
From just a beginner to a pro
You need a montage
Even Rocky had a montage
skip to finished muffin
Always fade out in a montage
If you fade out it seems like more time has passed in a montage...
background fade for effect now
too dainty for a fork
From chopped walnuts, shredded carrots, and raisins plumped in hot water to miniature carrot muffins filled with cream cheese...that's how Team Sarah does a montage.
Carrot Muffins with Cream Cheese Filling
I suppose you could also frost these with cream cheese frosting and turn them into cupcakes because if there's any cake that's the same as a muffin, it's carrot cake.
Preheat oven to 350.
Sift together 1½ c. all-purpose flour, 1½ tsp. baking soda, 1 tsp.baking powder, ½ tsp. salt, 1 tsp. cinnamon, ½ tsp. nutmeg, and 1 c. sugar.
In a separate bowl, beat 3 eggs and ⅔ cup vegetable oil until lightened. Stir in 1½ c. shredded carrots, ½ c. chopped walnuts, and ½ c. raisins that have been soaked for 10 minutes in hot water (or warmed rum, if you'd like).
** As a side note, the bestbestbest carrot cake I've ever had in my life was at Just Desserts in Berkeley. I used to go to the one on College Avenue, order an enormous piece of carrot cake and an espresso and (pretend to) study until they kicked me out. The carrots in Just Desserts' carrot cake were not normal shreds, like they were done on a box grater, but long and super fine, like carrot threads. Unfortunately, my little Japanese Benriner cannot make the carrots like that.
In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.
Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill mini-muffin cups about ¾ full. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup.
Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.
** a year ago today, there was no donkey at tia juana's **
tags :: food : and drink : american : cooking : baking : recipes : los angeles
Amycat says
OMFG I made these last night and they were AMAZING. My boyfriend ate 4 of them at like 12 am before bed. And it was so easy to make too!
Magical things.
Amanda says
My cream cheese fell to the bottom as well, and it didn't look nearly as thick as yours. I did use reduced fat cream cheese, so that might be it.
Jenn says
I would use 2tsp baking soda, instead of both baking soda and powder.
Also, thought the cream cheese was a hair too sweet (and I am a sugar crazy person). . .
Sarah J. Gim says
jenn: thanks for the tip - next time i do this, will try with all baking soda...
Cherine says
These muffins look insanely delicious! How many muffins does this recipe yield? Thank you! :-)
Sarah J. Gim says
Cherine: the recipe made about 2 trays of micro mini muffins, so about 48!
HEATHER says
WOW! Team America AND cream cheese! I'm in!
Lynn says
How many servings is this for?
Shoshanna Lee says
Awesome, mouth watering. Like Cherine and Lynn, I also want to know the servings we can get.
Rita Reyes says
Thanks for the great blog! I love it.
Rita
Gourmet Cookies
anonymous says
These look great! But wouldn't adding some yogurt/buttermilk make them more moist? Just a thought.
Seedplanter Designs says
Stop it. You're making me hungry!
Your recipe is wonderful, and the photos are so delicious I could just stare.
Looks like I have another favorite food blog to add to my list.
Amelia says
This is by far my FAVOURITE recipe for carrot cakes/ muffins/cupcakes etc. They are AWESOME!
melissa says
These are fabulous! I've been making them for friends where I live in a small fishing village in mexico and they are a huge hit with the locals!
Lauren says
What a lovely recipe. And, kudos for the Team America sing along.
melissa says
Does anybody else find that their cream cheese filling doesn't sink in enough and it just cooks atop the muffins? Maybe this is because I am making larger sized muffins with this recipe. However, I found a solution; I am inserting the cream cheese into large irrigation syringes and injecting the muffins with delicious cream cheese goodness!
PS: blog writer: if you are ever in mexico I know a village who would love to thank you for sharing your recipe.
Smcupp0902 says
Mine did not sink.
Joanna says
There are some delights in life that are not easily put into words. Yes, they truly do require a montage. You use words so beautifully! I am inspired to make these muffins immediately!
Delicious, intriguing recipes combined with a beautiful turn-of-phrase; I've found my recipe blog heaven!
Anonymous says
melissa I'd love to know what your doing to get it to stay on top ! mine fell through to the bottom and left a hole in the top.
tried a second batch and put a layer of batter I held back over the top of the cream cheese and it seems to have worked
Nick says
Last week I made these and they came out perfect (and delicious). Tonight, with same ingredients and procedure, they puffed up A LOT and the cream cheese frosting fell through to the bottom of each muffing. Has this ever happened to anyone else?
Jessie says
I have a Pampered Chef julienne peeler, and it makes those long, very thin shreds. Maybe I will try those in these "muffins"!
Rachelrvn says
I can NOT wait to make these!
Kat says
THANK YOU! I didn't have any carrots, and I don't like raisins, so I used banana instead(: I am so proud of myself right now. Love it!
Eggton says
Awesome, thanks! I am obsessed with carrot cake. In case it's of interest, here is the link to an amazing sweet potato nut cake with amaretto frosting. It made me never want to go back to carrot cake again!
It's at http://eggton.wordpress.com/2011/10/05/halloween/.
Thanks again!