Seedlings Corner..Cooking with Madison

Note: Before watching this video, please scroll down to the bottom of the page and "pause" the music player so you can hear our adorable chef tell you about this recipe.

Hello and welcome to the first post in our "Seedlings Corner" section. This will be the spot in our "blooming garden" dedicated to children.

Cooking with your children creates special memories and also provides them with an invaluable life skill. I have abundant memories of my mother's kitchen filled with delectable smells and it just made our house more of a "home". (Not to mention, future generations that would not starve!)

This week's seedling's corner is a delicious recipe for carrot muffins with a cream cheese filling. Four year old Madison will narrate the process from start to finish beautifully! (The videographer needs a bit of practice!) This recipe is nutritious as well as delicious. (You can use organic ingredients or subsitute whole wheat flour)

Carrot Muffins with Cream Cheese Filling - Makes 12 Muffins

Batter:
1/3 cup softened butter
1/2 cup brown sugar (compressed down into the cup)
2 eggs
1/2 cup evaporated milk
2 1/2 tablespoons orange juice
1 1/2 cups all purpose flour (you can subsitute, whole wheat or organic)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/4 cup shredded carrots
1/2 cup dried cranberries
1/2 cup walnuts (optional)

Filling:
4 ounces softened cream cheese
2 tablespoons of sugar
1 1/2 teaspoons grated orange peel

Directions:

Mix together filling ingredients (cream cheese, sugar and orange peel) until well blended, set aside

In a different bowl, cream butter and brown sugar until light and fluffy with mixer. Add milk, orange juice and eggs until well mixed. Combine flour, baking soda, baking powder and cinnomen and stir into creamed mixture until moist. Stir in carrots, dried cranberries and walnuts (if including)

Using paper lined cupcake pan, fill each liner 1/3 full of carrot batter mixture, then add about 2 tablespoons of cream cheese filling and then another 1/3 of carrot batter mixture. Bake at 350 for 25 minutes. Test with a wooden toothpick to ensure they are done. (the toothpick should come out with tiny crumbs or no uncooked batter) Cool for 5 minutes then remove from pan to wire rack to continue cooling. Store these in the fridge!























Carrot Muffins with Cream Cheese Filling


Foodie Friday! Thank you to http://designsbygollum.blogspot.com/ for hosting this delicious event!!