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.
www.tasteofhome.com

Comments

Halloween Popcorn Pumpkins

Ingredients 5 cups popped popcorn 1 cup candy corn 1 cup chopped salted peanuts 1/2 cup butter or margarine 3 cups miniature marshmallows 4 drops red food coloring 3 drops yellow food coloring 4 sticks red or black licorice, cut into thirds Directions Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Copycat Franks Red Hot Sauce

"Recreate the flavor of Americas favorite red hot cayenne pepper sauce in your very own kitchen!" Ingredients 18 fresh cayenne peppers ( ends & stems removed) 1 1/2 cups white vinegar ...

Chop Suey Retro 60's Style

Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...

It's All in the Spice

Search This Blog