Cream Cheese Carrot Muffins Recipe

By á-27673

Bite into these smooth carrot muffins to reach the surprise sweetened cream cheese filling. Extra gooey-good when served warm from the oven!

Ingredients

• MUFFINS:
• 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 each ground allspice, cloves and nutmeg
• 1 egg
• 1/3 cup canola oil
• FILLING:
• 1 (8-ounce) package cream cheese, softened
• 1 egg
• 1/4 cup sugar

Preparation

Step 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, egg and oil. Stir into dry ingredients just until moistened.

Fill 12 greased muffin cups one third full. Reserve remaining batter.

In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.

Bake at 350°F for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes, then remove from pan to a wire rack. Serve warm. Refrigerate leftovers.