Soft, moist muffins spiced with all the warm, Autumn spices and layered with stripe of cheesecake-goodness. Filled with zucchini, carrots, coconut oil, and maple syrup, these beauties are as nourishing as they are delicious!
Alison: That Which Nourishes
Serves: 12 large muffins
Grocery List
⅔ c. coconut oil
½ c. maple syrup
½ c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ tsp. nutmeg
½ tsp. dried ginger
¼ tsp. ground cloves
2 T. ground flaxseed
2 heaping tsp. cinnamon
1½ c. finely grated zucchini
½ c. finely grated carrots
⅓ c. golden raisins
Filling:
4 oz. room temp. cream cheese
2 T. sugar
1 egg yolk
½ tsp. vanilla
Here's how...
Begin by finely shredding 1½ c. of zucchini and ½ c. carrot (usually around 1 carrot depending on size).
In a small bowl, mix the following ingredients until smooth:
oz. room temperature cream cheese
egg yolk
T. sugar
/2 tsp. vanilla
Preheat your oven to 375 degrees.
Using your mixer, blend ⅔ c. melted coconut oil with ½ c. maple syrup and ½ c. brown sugar. Add in 2 eggs, one at a time and 1 tsp. vanilla, blending all well.
In a separate bowl, mix the following dry ingredients:
c. flour
/2 tsp. baking powder
/2 tsp. baking soda
/2 tsp. salt
heaping tsp. cinnamon
/2 tsp. nutmeg
/2 tsp. dried ginger
/4 tsp. cloves
T. ground flaxseed (optional)
Mix the dry ingredients into the wet until thoroughly combined, but do not over-mix.
Add in ⅓ c. golden raisins
In a greased muffin tin or into paper baking cups, put 1 T. of the muffin batter into each cup. Make a small divet with a small spoon into each bit of batter and then put a spoonful of the cream cheese mixture onto each one and then scoop another Tablespoonful of batter over the top of the cream cheese. Sprinkle with cinnamon-sugar if desired.
Bake for 18-20 minutes or until the top springs back when lightly touched.
Let cool for 10 minutes and then move to a wire rack to cool thoroughly.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/autumn-spice-cheesecake-muffins/