Cream Cheese Carrot Muffins

Cream Cheese Carrot Muffins

Ingredients

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

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, 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 inserted near
    the center comes out clean. Cool for 5 minutes before removing from
    pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1
    dozen.
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