Carrot Oatmeal Muffins
It's good but TOO SWEET. And the texture is VERY MOIST. Sweetness already exists via coconut flakes and pineapple, didn't use more than 1/4 cup of sugar total.
I substituted ALL of the oil for apple sauce to decrease fat.
I made half the batch in cupcake liners and half in single tart trays, and the ones in the foil tart trays rose quite a bit compared to in the paper. That seems to alleviate the concerns here about the batter not rising.
The paper liners were the worst. The muffins don't really peel off at all. On the other-hand, the foil tart tins leave very little crumb and the muffins pop right out. no need for spray or any added grease. The tins are reusable-Just soak to clean.
The cream cheese filling ratio is not listed and mine came out very watery so it marbled, and did not stay in the middle as solid filling. With this part, start with the Cream Cheese first and add pineapple juice a teaspoon at a time until you get the right tartness and texture. It should still be more on the thick cream side, instead of being so watery. Roughly 1/4 cup cream cheese with about 1-2 tbsp of juice. Not too much or it will get watery.
For those of you like me who don't have a food processor for carrots, I just used a regular veggie peeler to process the carrots manually. It took a bit of time but it's faster than using a knife, and i got nice thin onionskin-slice
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Apr. 11, 2014