Carrot Cream Cheese Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 13, 2004
wonderful ... a hit anytime I take them anywhere!
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Reviewed: Jan. 28, 2008
I'm sorry to say that these did not turn out well. They sounded so good, and I made them exactly as directed, but they were overly heavy and flour-y, which made them taste dry. They also stuck to the muffin liners (maybe they cooked slightly too long?) The worst part was the presentation though. The way the recipe stated to "drop a spoonful onto the top" of each cup of batter, it sounded like it didn't matter what shape it was and that it would melt and smooth out. But it didn't, so I ended up with these ugly globs of congealed cream cheese mixture unevenly splattered on top of the muffins, some of which slid off the muffin onto my baking pan. It tasted fine but was ugly and weird to eat it, almost like icing on top. I would prefer it to be in the middle of the muffin, but it was goopy and would be difficult to spread evenly. So I think I will have to unfile this recipe. Maybe others will have better luck with it?
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Missoula, Montana, USA

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Reviewed: Apr. 11, 2003
These muffins were just o.k. My family did not like them. I used an egg in place of the egg substitute, which worked out well, they were just a little too rich.
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Photo by Molly
Reviewed: Feb. 16, 2011
Very good muffin. We really liked the slight orange flavor that you could taste. My muffin pans must be smaller than what the recipe calls for as I got 22 muffins from this recipe. I did not have lowfat cream cheese or nonfat sour cream so my inside filling spread out nicely when baked. I would make these again. Thanks for sharing the recipe.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: Jul. 13, 2005
i love this recipe! it's my husband's favorite!
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Reviewed: Dec. 2, 2012
The filling is the best part. The muffin is very bland and uninteresting.
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