Cream Cheese Carrot Muffins

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.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 Muffins

Ingredients

• 1 (15 ounce) can  sliced carrots (drained)
• 1 3⁄4 cups all-purpose flour
• 1  cup sugar
• 1 1⁄4 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground nutmeg
• 1  egg
• 1⁄3 cup canola oil or 1⁄3 cup  vegetable oil

• FILLING

• 8  ounces cream cheese (softened)
• 1  egg
• 1⁄4 cup sugar

Directions

1. (You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
2. In a large bowl, combine the flour, sugar, baking soda, salt and spices.
3. Whisk the egg and oil into the carrot puree.
4. Stir the carrot mixture into the dry ingredients just until moistened.
5. In a small bowl beat the filling ingredients until smooth.
6. Grease 12 muffin cups or use papers
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. 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. Delicious warm but remember to refrigerate any leftovers.