Cream Cheese Carrot Muffins
"Delicious! The only thing is, the recipe makes it sound like you can only use 1 TBSP of cream cheese filling for each muffin. I threw away a lot of filling and found that the muffins didn't have enough to taste it. It looked pretty around the edges though. My 7-year-old son told me he liked them better than the occasional cookie he gets at the coffee shop. That's huge. I will make a double-batch next time and freeze them."- LChickie
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|1 14.5-oz cancarrots; drained, sliced|
|1 3/4 cupsFlour|
|1 1/4 teaspoonsBaking soda|
|1/2 teaspoonGround cinnamon|
|1/8 teaspoonGround allspice|
|1/8 teaspoonGround cloves|
|1/8 teaspoonGround nutmeg|
|1/3 cupVegetable oil|
|1 8-oz packagecream cheese; softened|
Cream Cheese Carrot Muffins Preparation
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.
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.
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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