Cream Cheese Carrot Muffins

Submitted by Courtly

"Yum!"

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 (14 1/2 ounce) can sliced carrots, drained
• 1 3⁄4 cups 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 vegetable oil

• Filling

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1⁄4 cup sugar

directions

1. Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, eggs and oil; stir into the dry ingredients just until moistened.
2. Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
3. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Reviews

[Heather in Georgia]

I have made these a few times now and was going to post the recipe, but a couple people beat me to it! These are great even using 1/3 fat cream cheese! The filling makes almost double what is needed, so I normally double the muffin ingredients to make 24