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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.