Step 5:<\/strong><\/p>\n\n\n\nDrop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling (see Picture 1 below). Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1\/4″ to 3\/8″ of the top of each muffin cup. But don’t try to use all the batter; unless you have particularly deep cups, you’ll have about 1\/3 cup batter left over. Bake it in a separate custard cup, if desired.<\/p>\n\n\n\n
Step 6:<\/p>\n\n\n\n
Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.<\/p>\n\n\n\n
Step 7:<\/p>\n\n\n\n
Tips:<\/h2>\n\n\n\n Should the paper liners be greased? Definitely grease the muffin paper – the greased papers released the muffins without any sticking at all, while the ungreased papers tended to cling a bit, taking off a layer of crumbs as you removed them.<\/p>\n\n\n\n
Remove the muffins from the oven, and as soon as you’re able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it’ll firm up.<\/p>\n\n\n\nPicture 1<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"These muffins are moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon. They hold a tasty surprise within: a melting pool of sweetened cream cheese filling.<\/p>\n","protected":false},"author":1,"featured_media":194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,85],"tags":[9,8,17,7],"class_list":["post-28","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-muffin","tag-breakfast","tag-carrot","tag-cream-cheese","tag-muffin"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=28"}],"version-history":[{"count":26,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/28\/revisions"}],"predecessor-version":[{"id":735,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/28\/revisions\/735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/194"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=28"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=28"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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