Thursday, June 11, 2009

Carrot and Cream Cheese Muffins

I think I have said this before, but I should probably have a "cream cheese" label. Anytime I see cream cheese in a recipe, it is hard for me to pass it up!! I saw this recipe on Full Bellies, Happy Kids and got the ingredients I was missing to make this immediately. These muffins are moist, with that line of cream cheese goodness running through the middle- OH!!! They are really great, and easy to make.
Carrot and Cream Cheese Muffins

1- 15 oz. can 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
1/3 cup canola oil
1 package (8 ounces) cream cheese, softened
1 egg
1/4 cup sugar

Puree the carrots in a food processor. Whisk carrots, egg and oil in bowl.Mix dry ingredients- flour, sugar, spices, salt and baking sodaAdd dry ingredients to carrot mixture.
Fill muffin tin 1/3 of the way full with carrot muffin batter.Mix filling ingredients- cream cheese, egg and sugar.
Drop tablespoon size spoonfuls of cream cheese mixture on top of carrot batter.Top with a dollup of carrot batter. Bake for 20-25 minutes at 350.
Mine baked for 24 minutes.


Kristin Cook said...

These look sooo good!

Sonya said...

These look great and super simple to make. Im going to hunt around for carrot slices at the store.