CREAM CHEESE CARROT MUFFINS
This is such a delicious moist carrot muffin. I think it is fantastic with a cup of tea in the morning. I got it from the Taste of home site and am putting it here so I don't misplace it.. The best thing is you don't have to grate any carrots.
Provided by FrenchBunny
Categories Dessert
Time 35m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- (You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
- In a large bowl, combine the flour, sugar, baking soda, salt and spices.
- Whisk the egg and oil into the carrot puree.
- Stir the carrot mixture into the dry ingredients just until moistened.
- In a small bowl beat the filling ingredients until smooth.
- Grease 12 muffin cups or use papers
- Fill muffin cups one-third full with carrot muffin mixture. Drop by tablespoonful the cream cheese mixture into the center of each muffin. Top with the remaining carrot mixture batter.
- Bake at 350F for 20 - 25 minutes or until a toothpick comes out clean. Let cool a few minutes then remove to a wire rack.
- Delicious warm but remember to refrigerate any leftovers.
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