This week on Good Cheap Eats, we’ve been discussing leavening agents.
FishMama say what?
What?! Leavening agents, you know. Baking soda, baking powder, yeast. These, coupled with flour, are the building blocks of baked goods. And you need to have these in your pantry at all times. Because baking is fun! Baking is economical! Baking tastes good!
Need I say more?
The Easter holiday is quickly approaching and with it come lots of opportunities for baking. I know this is true because the grocery store ads are featuring great prices on flour. So, it must be true. The sales say so. And whether you’re making hot cross buns or a delicious carrot cake, baked goods can really make a family event special.
Remember my all-purpose, mix and match muffins?
Well, I tweaked them to coordinate with the arrival of spring, turning them into Carrot Muffins with Honey Sweetened Cream Cheese. These are a great addition to any holiday breakfast. Yummy
Carrot Muffins with Honey-Sweetened Cream Cheese Spread
3 cups unbleached flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, brown sugar, or sucanat
1/2 cup oil
1 cup milk
1/2 cup plain yogurt
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3/4 cup shredded carrot
1/2 cup chopped walnuts, optional
8 ounces cream cheese, softened
1/4 cup honey
Preheat oven to 350 °. Line muffin tin with papers or spray with nonstick cooking spray. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. In a separate bowl, combine oil, milk, yogurt, eggs, vanilla and cinnamon. Whisk to blend. Add wet ingredients to dry. Fold in carrots and walnuts gently until mostly moistened.
For 12 large muffins, fill muffin cups completely, even mounding past their tops. For 18 kid-size muffins, fill almost full. Bake 25 – 35 minutes, depending on how much you fill them.
In small mixing bowl, combine cream cheese and honey. Whip until fluffy. Serve with muffins.
What kind of baked goods will you be mixing up in the coming weeks?
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{ 18 comments… read them below or add one }
Those muffins look yumy! I’m really looking forward to Easter this year. It’s another one of those “foodie” holidays that are such fun!
Thanks so much for hosting another great URS!
~Liz
you’ll never guess what I used to turn the frosting on my brownies pink……
@jenna Food WIth Kid Appeal, I knew it would be BEETS.
Those muffins look so good! I love that there are no unusual ingredients! I will plan to make these soon for sure. I’ve started making my own yogurt in the crockpot and it’s nice to use in recipes like baked goods because they make the final result so moist and yummy!
Thanks for the recipe!
I entered my Ciabatta bread. It is great for sandwiches with that leftover ham:-)
Those look really tasty — I am especially excited to try the honey cream cheese — looks delightful!
I’ve never tried honey sweetened cream cheese, I’ll have to try it!
I’ve linked to the Pound Cake recipe I’ve always have success with. It’s so good!
Can’t find the Mr. Linky to post my recipe?
Had to log out and back in….there he was! Mr. Linky! Thanks for hosting this…great recipes! Definitely going to try the muffins this weekend! Great Sat. morning breakfast!
Wow, Jessica, those look AWESOME! Like carrot cake…but easier. I love stuffing veggies into baked goods. If I could just figure out a way to hide some spinach in my peach cake…
@Vanderbilt Wife, you know, I think CA Pizza Kitchen had a pizza with spinach, cheese, and peaches. Really!
My boys love carrot and zucchini muffins. It’s a great way to get some extra veggies in them! Love the idea of the honey sweetened cream cheese. Thanks for sharing.
Yummy! I love that this is like carrot cake, but healthier and for breakfast. Honey Cream Cheese sounds delicious!
Thank you for the link-up!
Oooooo, those look so yummy! Definitely going to give these a try! Thanks for sharing!
Your muffins look great, Jessica!
Thanks so much for the linky! I can’t wait to check out some other great recipes!
Yummy, I have these baking right now!
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