Cream Cheese Carrot Muffins(Yummy For Breakfast) - cooking recipe

Ingredients

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

Preparation

Heat oven to 375\u00b0.
Grease or line 12 muffin cups.
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 teaspoonful of 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 comes out clean.
Cool 5 minutes. Refrigerate leftovers.