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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.
My kids love to see all the pictures I have of me when I was little and baking.
It was fun to read her post’s, and I could feel her food excitement through her words.
She had so many interesting recipes…it made it very difficult to choose.
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.
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.
Carrot muffins with a cheesecake center and a Cinnamon Toast Crunch streusel.
Ingredients
2 c. flour
2 tsp. baking powder
1/2 c. brown sugar
1/3 c. oil
1/2 c. milk
2 eggs
2 tsp. cinnamon
1/4 tsp. salt
1 c. shredded carrots
4 oz. cream cheese, softened
2 Tbsp. sugar
1/2 tsp. vanilla
2 c. Cinnamon Toast Crunch cereal, crushed
4 Tbsp. butter, melted
Instructions
- In a mixing bowl, combine the flour, baking powder, sugar, cinnamon, and salt. Whisk and create a hole in the center. Pour in the milk, oil, and eggs. Stir with a fork until combined. Do not over mix. Stir in the carrots. Fill 15 muffin liners with the mixture.
- In a small bowl, cream together the cream cheese, sugar, and vanilla. Place a spoonful onto the top of each muffin.
- In another bowl, combine the cereal and melted butter. Place spoonfuls of the cereal onto of the muffin batter. Bake the muffins at 400* for 20-22 minutes. Let cool. These are best fresh from the oven. Refrigerate any leftovers.
Copyright Inside BruCrew Life
Shared on: Talent Show, Crazy Sweets, Open Call, Totally Tasty, Sweet Treats, Treasures
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Jocelyn is the baker, photographer, and writer behind Inside BruCrew Life. She is married to her best friend, and they have three great kids. She spends her days baking sweet treats, and then trying to find ways to give the treats away without eating them all. Grab a cup of coffee and visit while she shares life from their kitchen.
Perfect choice for Secret Recipe Club this month. These look incredible and I know I will be making them soon.
Thanks, and I hope you enjoy trying them!!!
Carrot & cheese cream, always a delicious combination. Love the twist to the flavours.
thanks…it was a fun combo!!!
Yum! Those are perfect for fall!
These look great! I have made a version with pumpkin, but am going to have to try the carrot!! Delicious!
I love pumpkin and cheesecake together too…yum!!!
You can’t go wrong with carrot and cream cheese in a muffin!
Looks delicious girlfriend!! Nice choice and way to improvise!
Great combination of flavours and great improvising with the ingredients! Happy SRC reveal day!
These soud amazing! Whoa.
http://www.shilohstaste.com
I love carrot carrot cake and cheesecake, so I imagine making them both into muffins would be absolutely delightful!
It is quite the combo…so good!!!
Oh, how I love it when you post carrot cake recipes. Because it’s more ammo against my husband. Ha!
Love these!
Well, HELLO there yumminess!!! Such a perfect creation you came up with when faced with NO blueberries!
Oh… I am so going to make those!
These sounds amazing! Carrot cake and cream cheese are such a beautiful pairing!
These look awesome! I am a sucker for anything carrot cakey or cheese cakey
Thanks so much for your lovrely write-up of me and my recipes – and wow, my cheesecake muffins look lovely as well as beng a great idea to use carrots too! Love your photos and thanks for being such a lovely secret baker of my recipe this month for group D! Karen
You are very welcome…I enjoyed having your blog and learning more about you:-)
So looking forward to trying these — great post!
Thanks, I hope you enjoy them:-)
These look fabulous! Perfect for fall & spring — and, I never need an excuse to use cream cheese
These look wonderful! I love that you made a Cinnamon Toast Crunch streusel out of it. YUM!
YUMMY! I too have had to “convert” a few times and was a bit nervous, but it always turned out.
Wowwwww Jocelyn – these are looking GREAT
I loooooooooooove the idea of using Cinnamon-Toast-Crunch cereal as the topping and it’s something I just have to try
I’m glad my kids left the cereal out that day…it was the perfect little touch to the muffins:-)
Yummy that looks amazing!! I love carrots and cheesecake!!
read the title outloud to co-workers and they are demanding that I bring them in by the end of the week! Great SRC pick
great twist on the original recipe!
cinnamon toast crunsh is my favorite cereal. Love how the milk gets all cinnamony and sweet.
Great looking muffins!
These did not turn out for me. Terrible. But it could just be me.
I am so sorry to hear that these didn’t work for you. Every oven is different…I wonder if that had something to do with it.