¼cupSugar In The Raw Organic White organic cane sugar(or granulated white sugar)
Coarse sugar for sprinkling on top (optional)
Instructions
Preheat oven to 350°F.
Spray muffin tins generously with nonstick cooking spray.
In medium bowl, blend together softened cream cheese, egg, and sugar until well-combined. Set aside.
In another bowl, mix together flour, ¾ cup sugar, baking powder, cinnamon, nutmeg, cardamom, salt and currants.
In a large bowl, mash carrots using a potato masher or fork, mashing until no large chunks remain. Add applesauce, canola oil, eggs, egg whites, and vanilla extract. Stir until combined.
Add dry ingredients and stir until just combined. Mixture will be lumpy.
Fill muffin tins one third full with muffin mixture. Drop a tablespoon of the cream cheese mixture into middle of each muffin. Top with remaining muffin batter. Sprinkle with coarse sugar, if using.
Bake for 20-25 minutes or until golden brown. Let cool for 3-4 minutes in muffin tin before removing to a rack to cool completely. Serve warm or store in fridge in a covered container.
Notes
Great way to use leftover carrots! If desired, substitute finely grated carrots for the cooked carrots.
Muffins can be frozen for up to one month in freezer bag or container.
Raisins or golden raisins can be substituted for the currants.