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    You are in: Home / Recipes / Cream Cheese Carrot Muffins Recipe
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    Cream Cheese Carrot Muffins

    Cream Cheese Carrot Muffins. Photo by FrenchBunny

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    FrenchBunny's Note:

    This is such a delicious moist carrot muffin. I think it is fantastic with a cup of tea in the morning. I got it from the Taste of home site and am putting it here so I don't misplace it.. The best thing is you don't have to grate any carrots.

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    Serves: 12



    Units: US | Metric



    1. 1
      (You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
    2. 2
      In a large bowl, combine the flour, sugar, baking soda, salt and spices.
    3. 3
      Whisk the egg and oil into the carrot puree.
    4. 4
      Stir the carrot mixture into the dry ingredients just until moistened.
    5. 5
      In a small bowl beat the filling ingredients until smooth.
    6. 6
      Grease 12 muffin cups or use papers
    7. 7
      Fill muffin cups one-third full with carrot muffin mixture. Drop by tablespoonful the cream cheese mixture into the center of each muffin. Top with the remaining carrot mixture batter.
    8. 8
      Bake at 350F for 20 - 25 minutes or until a toothpick comes out clean. Let cool a few minutes then remove to a wire rack.
    9. 9
      Delicious warm but remember to refrigerate any leftovers.

    Ratings & Reviews:

    • on March 09, 2011


      Another keeper from taste of home! not too sweet and extra extra Moist all my kids loved it too!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream Cheese Carrot Muffins

    Serving Size: 1 (108 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 292.7
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 4.4 g
    Cholesterol 51.8 mg
    Sodium 326.6 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 1.6 g
    Sugars 23.2 g
    Protein 4.4 g

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