Cream Cheese Carrot Muffin

By á-174707

Ingredients

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

Details

Adapted from tasteofhome

Preparation

Step 1

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.
Nutritional Facts: 1 muffin equals 288 calories, 14 g fat (5 g saturated fat), 56 mg cholesterol, 370 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein