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|
|Calories from Fat: 51 (26%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 200
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