Cream Cheese Carrot Muffins

FRANCY SCHNEIDECKER • Tillamook, Oregon I revised a pumpkin bread recipe to make these spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!

Cream Cheese Carrot Muffins

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can (15 ounces) sliced carrots, drained

  • 1-¾

    cups all-purpose flour

  • 1

    cup sugar

  • 1-¼

    teaspoons baking soda

  • ½

    teaspoon each salt and ground cinnamon

  • teaspoon each ground allspice, cloves and nutmeg

  • 1

    egg

  • cup canola oil

  • FILLING:

  • 1

    package (8 ounces) cream cheese, softened

  • 1

    egg

  • ¼

    cup sugar

Directions

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. 2. Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter. 3. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.


Nutrition

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