Episode 2: Carrot and Candied Walnut Muffins with Lemon Zest and Cinnamon Cream Cheese Spread

Carrot and Candied Walnut Muffins with Lemon Zest and Cinnamon Cream Cheese Spread Recipe

For Muffins:

2 sticks un-salted (room temp) butter

1 ½ cups granulated white sugar or organic agave nectar

½ cup brown sugar

2 cups flour

2 tsp baking soda

2 tsp cinnamon

2 tsp pumpkin pie spice

½ tsp nutmeg

1 tsp salt

4 eggs

2 tsp vanilla

1 lb bag organic baby carrots shredded

½ cup cinnamon applesauce

½ cup heavy cream

2 tsp vegetable oil

¼ to ½ cup golden raisins (depending on how much you like raisins)

At least 1 ½ cups candied walnuts

For Spread:

1 block 8oz cream cheese

2 tsp vanilla

¼ cup milk

¼ to ½ cups powdered sugar (depending on how sweet you would like it to be)

A few shakes of Cinnamon

Some Zest from an Organic Lemon

Note: For tips on how to candy nuts watch Episode 2 of Bite Me with Jules…also for gluten free take on this recipe just replace flour with brown rice flour and you will have a gluten free recipe. Enjoy

PS I bake these in individual ramekins at 350 degrees for about 30 minutes and then I check on them. Be sure your knife comes out clean or they will need more time in the oven. Also be sure to cover the muffins if you feel they are getting too much color on top.

PPS Taste batter for muffins after you have incorporated all of the ingredients. If it needs more spice then add more cinnamon…pumpkin pie spice…or nutmeg…adjust as needed for your personal taste!