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. 

 

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. 

 

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 the dry ingredients just until moistened. 

 

Fill 12 greased muffin cups one-third full. 

 

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° 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.