Ingredients
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1 (14 1/2 ounce) can 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 ground allspice
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1/3 cup vegetable oil
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1 egg
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1 egg
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1 (8 ounce) package cream cheese, softened
Instructions
- Puree carrots in a food processor until smooth.
- In a large bowl combine flour, sugar, baking soda, salt, and spices.
- In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
- Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
- Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
- Bake at 350°F for 20-25 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing from pan.