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Cream Cheese Carrot Muffins
Ingredients:
1 can (14 1/2 oz.) sliced carrots. drained
1 3/4 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. each ground allspice, cloves and nutmeg.1 egg
1/3 c. vegetable oil
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 3gg
1/4 c. sugar
1 can (14 1/2 oz.) sliced carrots. drained
1 3/4 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. each ground allspice, cloves and nutmeg.1 egg
1/3 c. vegetable oil
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 3gg
1/4 c. 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, egg and oil; stir into the dry ingredients just until moistened. Fill 12 greased muffin cups 1/3 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 wire rack. Serve warm. Makes 1 dozen.
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. Fill 12 greased muffin cups 1/3 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 wire rack. Serve warm. Makes 1 dozen.
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