Betty Crocker Brunch - (Page 55) coffee cakes & quick breads Do-AheAD Pineapple and Carrot Surprise Muffins Prep Time: 25 Minutes Start to Finish: 1 Hour Servings: 12 muffins spoon until mixture looks like coarse crumbs. Reserve ½ cup mixture for topping. 2. Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside. 3. In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. 4. Fill muffin cups 2⁄3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling. 5. Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator. High Altitude (3500-6500 ft): Decrease butter to 6 tablespoons, baking powder to ¾ teaspoon and baking soda to ¾ teaspoon. Bake 18 to 22 minutes. Makes 18 muffins. Nutrition Information Per Serving: 1 MuffIN: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g); Cholesterol 65mg; Sodium 340mg; Total Carbohydrate 38g (Dietary Fiber 1g); Protein 4g 2 ¾ 1 ½ 1 1 ½ 2 1 1 1 ¼ ½ cups Gold Medal® all-purpose flour cup packed brown sugar teaspoon pumpkin pie spice cup butter or margarine, melted teaspoon baking powder teaspoon baking soda teaspoon salt eggs, beaten cup shredded carrots (about 1½ medium) can (8 oz) crushed pineapple in juice, undrained package (3 oz) cream cheese, softened cup granulated sugar teaspoon vanilla 1. Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with Betty Crocker Most Requested RecipesTM 55
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