Tomorrow is the Ladies Bible Study and I am bringing snacks. Since it is a morning meeting I made something to go with coffee. These muffins are pretty good, I used 1/3 fat Cream Cheese and doubled the muffin ingredients since the filling makes way more than needed.
Ingredients
1 (14 1/2 ounce) can sliced carrot, drained
1 3/4 cups flour
1 cup Sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 egg
1/3 cup vegetable oil
Filling
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup sugar
Directions
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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