Carrot and Pineapple Surprise Muffins

By á-47

Ingredients

• 2 cups flour
• 3/4 cup packed brown sugar
• 1 tea. pumpkin pie spice
• 1/2 cup butter, melted
• 1 tea. baking powder
• 1 tea. baking soda
• 1/2 tea. salt
• 2 eggs, beaten
• 1 cup shredded carrots (about 1 1/2 medium)
• 1 can (8 oz) crushed pineapple in juice, undrained
• 1 pkg. (3 oz) cream cheese, softened
• 1/4 cup sugar
• 1/2 tea. vanilla

Preparation

Step 1

Heat oven to 400 degrees. Line 12 regular muffin cups with paper cups.

In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.

Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.

In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.

Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 tea. cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.

Bake 20-30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled.

Stor3 covered in refrigerator.