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    Cream Cheese Carrot Muffins

    Source of Recipe

    Unknown

    List of Ingredients

    1 can (14 oz) sliced carrots, drained
    1 egg
    1¾ c flour
    1 c sugar
    1¼ tsp baking soda
    ½ tsp salt
    ½ tsp cinnamon
    1/8 tsp each: allspice, cloves, nutmeg
    1/3 c oil

    FILLING:
    8 oz cream cheese, softened
    1 egg
    ¼ c sugar

    Recipe

    Heat oven to 350°. Grease muffin pan.

    Place carrots in food processor; process until smooth.

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

    In a small bowl, whisk carrots, egg, and oil; stir into dry ingredients just until moistened.

    Fill 12 greased muffin tins 1/3 full.

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

    Bake for 20-25 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pan to wire rack.

 

 

 


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