Recipe from Taste of Home: http://www.tasteofhome.com/recipes/cream-cheese-carrot-muffins
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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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 200 | ||
Calories from Fat: 51 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 6500.9mg | 224 % | |
Potassium 136.1mg | 4 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 33.5g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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