Cream Cheese Carrot Muffins |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Yum! Ingredients:
1 (14 1/2 ounce) can sliced carrots, drained |
1 3/4 cups flour |
1 cup sugar |
1 1/4 teaspoons baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1 egg |
1/3 cup vegetable oil |
1 (8 ounce) package cream cheese, softened |
1 egg |
1/4 cup sugar |
Directions:
1. Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, eggs and oil; stir into the dry ingredients just until moistened.
2. Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
3. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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