CARROT CAKE JUMBO MUFFINS
MAKES 6
We baked the cream cheese frosting into the center of these muffins for a mouthwatering twist on a classic.
4 ounces cream cheese, softened
¾ cup confectioners’ sugar
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons vanilla extract, divided
½ cup plus 1 tablespoon old-fashioned oats, divided
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
¼ teaspoon kosher salt
¼ teaspoon ground allspice
¾ cup firmly packed light brown sugar
¾ cup whole buttermilk
½ cup vegetable oil
½ cup applesauce
2 large eggs
3 cups grated carrot
½ cup chopped golden raisins
1. Preheat oven to 350°. Line a 6-cup jumbo muffin pan with paper liners.
2. In a medium bowl, beat cream cheese, confectioners’ sugar, 1 tablespoon flour, and ½ teaspoon vanilla with a mixer at medium speed until smooth.
3. In a large bowl, whisk together ½ cup oats, baking powder, cinnamon, salt, allspice, and remaining 2 cups flour. In a medium bowl, whisk together brown sugar, buttermilk, oil, applesauce, eggs, and remaining 1½ teaspoons vanilla. Make a well in center of flour mixture; add brown sugar mixture, stirring until well combined. Fold in carrot and raisins.
4. Scoop ¼ cup batter into each prepared muffin cup. Spoon about 1 tablespoon cream cheese mixture in center of batter. Top with remaining batter. Sprinkle with remaining 1 tablespoon oats.
5. Bake until a wooden pick inserted near edges comes out clean, 25 to 27 minutes. Let cool for 20 minutes before serving.
BACON AND CHEESE BISCUIT MUFFINS
MAKES 12
Two go-to quick breads come together to create these savory goodies that can
