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

    1/1 Photo of Cream Cheese Filled Carrot Muffins

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Candace Michelle's Note:

    I love carrot cake, and muffins. This recipe combines the 2 for an amazing treat!

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    Serves: 12



    Units: US | Metric



    1. 1
      Puree carrots in a food processor until smooth.
    2. 2
      In a large bowl combine flour, sugar, baking soda, salt, and spices.
    3. 3
      In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
    4. 4
      Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
    5. 5
      Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
    6. 6
      Bake at 350°F for 20-25 minutes or until toothpick comes out clean.
    7. 7
      Cool for 5 minutes before removing from pan.

    Ratings & Reviews:

    • on September 10, 2008


      EXCELLENT!!!! Really quite easy too. I think next time I would put the filling closer to the middle of the muffin. I used low fat cream cheese too and they were quite yummy!

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    • on October 02, 2009


      I was disappointed with this recipe. Pros: The spices were very nice, and they smelled wonderful while baking. Cons: Although I used ingredients that I thought would make them very moist (half honey, half brown sugar; coconut oil), they were a bit dry. Perhaps I should have baked them for less time. The cream cheese part just seemed like part of the cake of the muffin. I was hoping it would be moister and creamier. It had the same texture and flavor as the cake. I was expecting more of a filling. The kids ate them, but no one loved them. Two days later, we have five left. Around here, if something is very good, it's gone in a day.

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    • on October 27, 2008


      these were delicious! i actually used pumpkin instead b/c i had no carrots and it was great with pumpkin. i also used 1/3 fat cream cheese and found i had more than i needed but liked the muffins with a lot of filling the best!. i also threw in some oats and walnuts and vanilla, oh and ginger. deeelicious! i am excited to use carrots next time !

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

    Read All Reviews (5)


    Nutritional Facts for Cream Cheese Filled Carrot Muffins

    Serving Size: 1 (107 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 293.7
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 5.2 g
    Cholesterol 56.0 mg
    Sodium 320.6 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 1.5 g
    Sugars 22.5 g
    Protein 4.7 g

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