Sunday, May 31, 2009

Cream Cheese Carrot Muffins!

OH.MY.WORD....I tell you, I made these last night and within two hours they were gone....gone I tell you, not even a crumb left on the plate, just a poor little neglected torn apart cupcake liner.

Another great recipe from Taste of Home.

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CREAM CHEESE CARROT MUFFINS


1 can (15 ounces) 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
egg
1/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/4 cup sugar


Place carrots in a food processor; cover and process until smooth.

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In a large bowl, combine the flour, sugar, baking soda, salt and spices.

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In a small bowl, whisk the pureed carrots, egg and oil;

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stir into the dry ingredients just until moistened.

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Fill 12 greased muffin cups one-third full.

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

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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. Refrigerate leftovers. Yield: 1 dozen.

12 comments:

  1. I just added the ingredients to my grocery list for tomorrow, cream cheese is the magical ingredient for anything in my book! Gonna try with light cream cheese tho... will report back! :) Hoping they will freeze well too, if I'm gonna get the food processor all dirty I might as well make a BIG batch, although with 8 of us here I am sure even that will go fast from what you say!

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  2. I just bookmarked this, and I don't even know if I will be able to wait until the middle of the month grocery trip. Canned carrots aren't that much anyway!!!
    Can't wait to try these!!!!!

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  3. Oh man these look awesome! I so want to try these!

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  4. These look heavenly. I am going to make these soon. Yummo!

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  5. these look amazing !!!

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  6. These look sooo good! I picked up everything I needed for carrot raisin muffins today, then came across this recipe... No I'm not sure which one I'll make!

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  7. Those look great Sandra! I love the use of the tinned carrots!

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  8. Those look so good I will be making them for sure!! Thanks

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  9. I am so going to make these - I had the recipe from TOH, too! Do you suppose you could make these with just carrots you cooked at home? Why not? I may try and let you know!

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  10. I'm planning to try this recipe substituting dried apricots for the carrots. Thanks for posting it.
    Blessings!

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  11. Just made these finally... they were awesome! The kids are gobbling them down. The smell of canned carrots is kind of yucky to me and the kids wrinkled their noses a bit at that point but in the end everyone was clamoring for them. Thanks for sharing! :)

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  12. I have just discovred your blog, so many good recipes for the family! I have linked you and already tried out few recipes!

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