Cream Cheese Carrot Muffins


1 can (15 ounces) sliced carrots, drained
1-3/4 cups all-purpose flour
1 cup sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and nutmeg
egg
1/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/4 cup 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, egg and oil;stir into the dry ingredients just until moistened.

Fill 12 greased muffin cups one-third full.

In a small 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. Refrigerate leftovers. Yield: 1 dozen.


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