Cream Cheese Filled Carrot Muffins |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love carrot cake, and muffins. This recipe combines the 2 for an amazing treat! Ingredients:
1 (14 1/2 ounce) can sliced carrots, drained |
1 3/4 cups all-purpose 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 nutmeg |
1/8 teaspoon ground cloves |
1 egg |
1/3 cup vegetable oil |
1 (8 ounce) package cream cheese, softened |
1 egg |
1/4 cup sugar |
Directions:
1. Puree carrots in a food processor until smooth.
2. In a large bowl combine flour, sugar, baking soda, salt, and spices.
3. In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
4. Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
5. Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
6. Bake at 350°F for 20-25 minutes or until toothpick comes out clean.
7. Cool for 5 minutes before removing from pan.
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