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Cream Cheese Carrot Muffins

By

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!

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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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