Serves 1
Directions
- 1Add the grated carrots, chopped pineapple, chopped raw walnuts, and raisins to the muffin batter.
- 2Pipe a dollop of cream cheese mixture into the center of each muffin cup.
- 3Top the muffins with crumble topping.
- 4Pipe a dollop of cream cheese mixture on top of each baked muffin.
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon grated nutmeg
- 1.5 cups packed light brown sugar
- 1 cup extra-virgin olive oil
- 4 large eggs
- 2 cups coarsely grated carrots
- 1 cup frozen & thawed pineapple chopped finely
- 1 cup chopped raw walnuts
- 0.75 cup raisins
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 stick butter
- 0.5 cup rolled oats
- 0.5 cup brown sugar
- 0.5 cup AP flour
- 1 tsp salt
Equipment
bowlmuffin tinpiping bag
Tips
- Fresh grating of carrots is necessary for moisture, do not buy pre-shredded carrots as they are too dry.
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