Secret-Centre Carrot Cake Muffins

A carrot cake flavour in the form of a healthy, crunchy breakfast muffin!

Recipe Preparation Icon
Prep Time 20 minutes
Recipe Total Time Icon
Total Time 40 minutes
Recipe icon to illustrate the number of servings
Servings 12
  • Secret-Centre Carrot Cake Muffins carousel 1

Key Ingredient

Kellogg's® Granola Crunchy

Kellogg's® Granola Crunchy

FIND OUT MORE

Ingredient

  • cake flour 1 3/4 cups
  • baking powder 1 tsp
  • bicarbonate of soda 1/2 tsp
  • oil 1/2 cup
  • light brown sugar 3/4 cup
  • eggs 2
  • full cream plain yoghurt 1/2 cup
  • finely grated carrots 1 cup
  • Kellogg's® Crunchy Granola With A Hint of Cinnamon 1 3/4 cups
  • cream cheese, softened 1 tub (230g)
  • icing sugar 1/4 cup
  • milk 3 tsp

Cooking steps

1. Preheat the oven to 200°C and grease a 12-hole muffin tray.

2. In a large mixing bowl, sieve together the flour, baking powder and bicarbonate of soda.

3. In another mixing bowl, whisk together the oil and sugar. Add the eggs, one at a time until fully incorporated.

4. Fold the dry ingredients into the wet ingredients until just combined.

5. Carefully fold in the yoghurt, grated carrots and 1 cup of Kellogg’s™ Crunchy Granola With A Hint of Cinnamon.

6. Add a heaped spoonful of the batter into each muffin tin cup.

7. Whisk together the cream cheese and icing sugar using a fork. Spoon a heaped teaspoon of the cream cheese mixture into the centre of the carrot cake batter and top with more batter, filling the cups ¾ full.

8. Sprinkle the remaining granola over each muffin and bake for about 15 minutes.

9. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.

10. Prepare a glaze by stirring about 3 teaspoons of milk into the remaining cream cheese mixture to achieve a runny consistency. Garnish with a drizzle of the cream cheese glaze.

11. Serve for breakfast and ENJOY!

Kellogg's Logo
Chef Ranveer Brar
VIEW ALL RECIPES >