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!
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 each salt and 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
Servings 12
Preparation
Step 1
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.
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