Cream Cheese Carrot Muffins

12 ServingsMuffins Americancollxcbb, collxpatpotluck, FDBrunchColl, Desserts, muffins, Bake, Muffins, American, Snack, Summer, Light, CollxBrunch, collsxkidlunch carrotsFlourSugarBaking sodaSaltGround cinnamonGround allspiceGround clovesGround nutmegEggVegetable oil cream cheeseEggSugar 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 … Continue reading “Cream Cheese Carrot Muffins”


12 Servings
Muffins American
collxcbb, collxpatpotluck, FDBrunchColl, Desserts, muffins, Bake, Muffins, American, Snack, Summer, Light, CollxBrunch, collsxkidlunch

carrots
Flour
Sugar
Baking soda
Salt
Ground cinnamon
Ground allspice
Ground cloves
Ground nutmeg
Egg
Vegetable oil

cream cheese
Egg
Sugar

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, eggs and oil; stir into the dry ingredients just until moistened.
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.
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.

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