Cream Cheese Carrot Muffins
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 1 dozen.
I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!—Francy Schneidecker, Tillamook, Oregon
Ingredients
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1 can (15 ounces) sliced carrots, drained
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1-3/4 cups all-purpose flour
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1 cup sugar
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1-1/4 teaspoons baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/8 teaspoon each ground allspice, cloves and nutmeg
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1 egg
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1/3 cup canola oil
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1 egg
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1/4 cup sugar
Directions
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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.
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2.
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.
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3.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 muffin: 288 calories, 14g fat (5g saturated fat), 56mg cholesterol, 370mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 5g protein.
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