|
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. |