Cream Cheese Filled Carrot Muffins

Name: Cream Cheese Filled Carrot Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 muffins, 12 serving(s)
Ingredients: 1 (14 1/2 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 nutmeg; 1/8 teaspoon ground cloves; 1 egg; 1/3 cup vegetable oil; 1 (8 ounce) package cream cheese, softened; 1 egg; 1/4 cup sugar

(5)

Recipe by Candace Michelle

I love carrot cake, and muffins. This recipe combines the 2 for an amazing treat!

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READY IN: 50mins

SERVES: 12

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

1

(14 1/2 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 nutmeg
¹⁄₈

teaspoon ground cloves
1

egg
¹⁄₃

cup vegetable oil
FILLING
1

(8 ounce) package cream cheese, softened
1

egg
¹⁄₄

cup sugar

DIRECTIONS

Puree carrots in a food processor until smooth.
In a large bowl combine flour, sugar, baking soda, salt, and spices.
In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
Bake at 350°F for 20-25 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pan.

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