No. You did not hear wrong. Yes, yes, and yes! There’s the biggest, best surprise inside these little muffins. A delicious vanilla style custard. Everyone loves a good carrot muffin. Add a nutty crumb on top, and with the creamy custard, these will be the best muffins you’ve ever tasted!
DO NOT follow the instructions on the box of pudding mix. The custard will be too liquidy.
Yields approximately 18 muffins
Drain any excess water that may have collected in the bag of carrots and place the carrots in a food processor fitted with the S blade. Blend until carrots are well minced.
Add the rest of the ingredients and blend until you have a nice batter. You may have to stop and scrape down the sides.
In a bowl, add both ingredients and whisk until it starts to thicken.
Set aside until ready to use.
Prepare the crumbs by placing all the ingredients in a bowl and gently mixing until you get the consistency of a crumb.
In a lined or well-sprayed muffin tin fill the muffin tin two-thirds of the way, add a teaspoon of the vanilla custard, and top with more batter filling almost to the top.
Top with some crumbs.
Bake 30 to 35 minutes.
Notes:
Keep muffins refrigerated in a sealed container for up to 3 days. These muffins don't freeze well.
Description:
Sponsored by Beleaves
Medium
Easy
Easy
Easy
Easy
Easy
Easy
Easy
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
There is no mention of the baking temperature in the recipe's instructions :-(