Lenten update ~ Today I wrote a letter to my boss. It was my resignation 
Stay tuned for more developments and my super exciting news!
Even though I have been practicing my RAoK during Lent the looming Easter weekend has sort of crept up on me! Never mind that my favourite treats of Cadbury Crème Eggs have been in the shops since New Years, I’ve finally got my act together and started some Easter treat baking and sharing. Boy oh boy do I have a recipe roundup for you on Easter weekend. If you don’t like Cadbury Crème Eggs I pity you you may want to ignore Easter Saturday’s post!
As I told you a few weeks ago, I had carrot cake on the brain. Spicy, moist and yummy carrot cake with scrumptious cream cheese in the middle…..mmmmmmm. My team needed muffins today and I needed carrot cake. Dolloped in the middle with sweet cream cheese and topped with sugar and pecans for crunch, these will leave you hopping to the kitchen for seconds
Cream Cheese and Carrot Cake Muffins ~ (yields 12 standard muffins)
Recipe from Cooking Classy
2 cups gluten free all-purpose flour
½ tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 cup sugar or sugar substitute like Natvia
1/2 cup vanilla yogurt
1/4 cup applesauce
2 large eggs
1 tsp vanilla extract
1 cup lightly packed, finely grated carrots, about 2 large carrots
2 Tbsp sugar
2 Tbls pecan or walnut pieces
1 x tub spreadable light cream cheese
1/3 cup sugar or sugar substitute
1/2 tsp vanilla extract
Preheat oven to 180° or 160°fan forced. Line a muffin tin with paper liners.
In a small bowl, mix together cream cheese, 1/3 cup sugar and 1/2 tsp vanilla until combined and set aside.
In another bowl, whisk together flour, xanthan gum baking powder, baking soda, cinnamon, salt and nutmeg and set aside. In a large mixing bowl blend together 1 cup sugar, yogurt, applesauce, eggs and 1 tsp vanilla for 30 seconds with a mixer on low speed. Add in the dry ingredients and mix just until combine.
Using a rubber spatula, fold in grated carrots.
Fill paper lined muffin cups with a heaping tablespoon of muffin mixture equivalent to about a tablespoon and one half. Drop 1 tablespoon of the cream cheese mixture in the centre of each filled muffin cup.
Cover the cream cheese mixture with an additional heaping tablespoon muffin mixture.
Sprinkle each muffin evenly with nut pieces and sugar.
Bake 20 – 23 minutes until edges are lightly golden.
Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30-40 minutes for a set cream cheese filling. Store muffins in an airtight container until ready to serve.
| Cream Cheese and Carrot Cake Muffins |
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- 2 cups gluten free all-purpose flour
- ½ tsp xanthan gum
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- 1 cup sugar or sugar substitute like Natvia
- ½ cup vanilla yogurt
- ¼ cup applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup lightly packed, finely grated carrots, about 2 large carrots
- 2 Tbsp sugar
- 2 Tbls pecan or walnut pieces
- 1 x tub spreadable light cream cheese
- ⅓ cup sugar or sugar substitute
- ½ tsp vanilla extract
- Preheat oven to 180° or 160°fan forced. Line a muffin tin with paper liners.
- In a small bowl, mix together cream cheese, ⅓ cup sugar and ½ tsp vanilla until combined and set aside.
- In another bowl, whisk together flour, xanthan gum baking powder, baking soda, cinnamon, salt and nutmeg and set aside. In a large mixing bowl blend together 1 cup sugar, yogurt, applesauce, eggs and 1 tsp vanilla for 30 seconds with a mixer on low speed. Add in the dry ingredients and mix just until combine.
- Using a rubber spatula, fold in grated carrots.
- Fill paper lined muffin cups with a heaping tablespoon of muffin mixture equivalent to about a tablespoon and one half. Drop 1 tablespoon of the cream cheese mixture in the centre of each filled muffin cup.
- Cover the cream cheese mixture with an additional heaping tablespoon muffin mixture.
- Sprinkle each muffin evenly with nut pieces and sugar.
- Bake 20 – 23 minutes until edges are lightly golden.
- Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30-40 minutes for a set cream cheese filling. Store muffins in an airtight container until ready to serve.
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Good onya Lisa!!!
It’s your boss’s HUGE loss, you will be sorely missed. They are losing an asset that was vital for bringing the organisation into the 21st century….. who is going to supply the excellent management strategies, the forethought and entrepreneurial skills that are going to be needed needed in these times…..but I guess it’s all upwards and onwards for you from here on!!! I wish you an exciting, fulfilling (and happy) future in your new venture.
GK