Cream Cheese Carrot Muffins
Yum!
INGREDIENTS
Nutrition- 1
- 1 3⁄4cups flour
- 1cup sugar
- 1 1⁄4teaspoons baking soda
- 1⁄2teaspoon salt
- 1⁄2teaspoon ground cinnamon
- 1⁄8teaspoon ground allspice
- 1⁄8teaspoon ground cloves
- 1⁄8teaspoon ground nutmeg
- 1
- 1⁄3cup vegetable oil
Filling
- 1
- 1
- 1⁄4cup sugar
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DIRECTIONS
- 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.
- 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.
- 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.
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