Cream Cheese-Capped Carrot Muffins - cooking recipe

Ingredients

1 pkg. Pillsbury carrot quick bread mix
3/4 c. water
2 Tbsp. oil
1 (8 oz.) can crushed pineapple, drained
1 egg
4 oz. soft cream cheese or soft cream cheese with pineapple
1/3 c. sliced almonds

Preparation

Heat oven to 375\u00b0.
Generously grease or line 12 muffin cups with paper liners.
In large bowl, combine quick bread mix, water, oil, pineapple and egg; stir to moisten all ingredients.
Fill prepared muffin cups 3/4 full.
Place 1 mounded teaspoonfuls soft cream cheese on top of batter in each muffin cup.
Sprinkle with almonds.
Bake at 375\u00b0 for 20 to 30 minutes, or until toothpick inserted in muffin comes out clean.
Cool 5 minutes; remove from pan.
Refrigerate leftovers.
Makes 12 muffins.