I had carrots, pineapple, and cream cheese to use but didn't want to make a cake. This popped up on an ingredient search. I thought they were really good, but I did make some changes. I subbed plain greek yogurt for half the oil, and the oil I used was an orange-infused olive oil. To complement that, I also added some orange peel. I used all whole wheat flour and toasted coconut. For the spice, I added cardamom, nutmeg, and allspice in addition to the cinnamon...total of about 1- 1 1/2 tsp. I finely shredded my carrots based on other reviewer's comments, and I recommend that. I also added a good dose of vanilla. They took longer to bake for me, but they turned out moist and dense like a carrot cake, and I am happy with them. As others have noted, these do not rise like a traditional muffin, and the tops are flat. That doesnt' bother me at all, but take note if you like the high muffin tops. Next time I make them, I think I'll cut back on the sugar a bit and sweeten the cream cheese filling a little. The pineapple juice didn't really flavor the cream cheese, and I'd leave that out next time. If you like carrot cake, you'll like these muffins! They are a keeper for me.
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I had carrots, pineapple, and cream cheese to use but didn't want to make a cake. This popped...