Harvest Spice Muffins

"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."
 
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Ready In:
40mins
Ingredients:
17
Yields:
2 dozen
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ingredients

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directions

  • 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.
  • Put the carrots and beets in water in a microwave safe dish and microwave, covered, for 10 minutes or until they are tender.
  • Add the oil and eggs to a blender and put the carrots and beets in on top. Puree.
  • Mix together the dry ingredients in a large bowl.
  • Add the wet ingredients to the dry, stirring until just moistened.
  • In another bowl, beat the cream cheese, egg, and sugar until smooth.
  • Fill 24 greased muffin cups one-third full of muffin batter.
  • Drop a spoonful of filling on top of each muffin.
  • Cover the filling with remaining batter.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool for 5 minutes before removing from pan. Refrigerate leftovers.

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