Cream Cheese Carrot Muffins |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!âFrancy Schneidecker, Tillamook, Oregon Ingredients:
1 can (15 ounces) sliced carrots, drained |
1-3/4 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1-1/4 teaspoons baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon each ground allspice, cloves and nutmeg |
1 egg |
1/3 cup canola oil |
filling: |
1 package (8 ounces) 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, egg and oil; stir into the dry ingredients just until moistened.
2. Fill 12 greased muffin cups one-third full. In a small 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 inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
|
|