Carrot Cheesecake Muffins are a great way to do breakfast. It’s how I like to get my veggies and dairy for the day. Wait, that’s not how it is supposed to go, is it?
Today is the Secret Recipe Club reveal day for Group D. I was assigned Karen’s blog Lavender and Lovage. Although we come from completely different backgrounds and cultures, I felt better connected to her when I read her about me page and learned she has been interested in food since she was a little girl. My kids love to see all the pictures I have of me when I was little and baking. It was fun to read her posts, and I could feel her food excitement through her words.
She had so many interesting recipes…it made it very difficult to choose. Ones like Double Chocolate Truffle, Banana Blueberry Breakfast Buns, Egg & Bacon Pie, and Tomato & Onion Pasta that all looked so good to me.
But in the end, I chose her Raspberry Cheesecake Muffins because cheesecake trumps all others this week, and my kids just love any kind of muffin.
I was really nervous because I had to change all the measurements into cups. Thank goodness for google to hold my hand as I did this.
We usually have a big bag of blueberries in our freezer, so I was going to do that. Then I realized smoothies have wiped out the blueberries, so I had to get creative with what we had. I looked through the cupboards and the refrigerator and came up with a big bag of carrots. Carrot Cake happens to be one of my favorite cakes, so I decided to make it work in the muffin recipe too.
I learned that my mini Ninja food processor is the best thing for shredding carrots. I will never shred them by hand again 🙂
The kids had left out the cinnamon toast crunch cereal that morning and I also decided to make a streusel topping out of it for the top of the muffin. It made our kitchen smell so good as they were baking. They were soft inside, and the cheesecake center was delicious. I will definitely be making these again. Thank you Karen for being such a great inspiration to me this month.