Total Time
40mins
Prep 20 mins
Cook 20 mins

This is my modification of a recipe from Taste of Home Magazine. I make it using a combination of carrots and beets, but it would also work with pumpkin or other winter squashes, I'm sure.

Ingredients Nutrition

Directions

  1. Note: The total amount of chopped carrots and beets should be about 3 cups. I like a little more carrot than beet in the mixture.
  2. Put the carrots and beets in water in a microwave safe dish and microwave, covered, for 10 minutes or until they are tender.
  3. Add the oil and eggs to a blender and put the carrots and beets in on top. Puree.
  4. Mix together the dry ingredients in a large bowl.
  5. Add the wet ingredients to the dry, stirring until just moistened.
  6. In another bowl, beat the cream cheese, egg, and sugar until smooth.
  7. Fill 24 greased muffin cups one-third full of muffin batter.
  8. Drop a spoonful of filling on top of each muffin.
  9. Cover the filling with remaining batter.
  10. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  11. Cool for 5 minutes before removing from pan. Refrigerate leftovers.