Cream Cheese Filled Carrot Muffins - cooking recipe

Ingredients

1 (14 1/2 ounce) can 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 ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
1/3 cup vegetable oil
FILLING
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup sugar

Preparation

Puree carrots in a food processor until smooth.
In a large bowl combine flour, sugar, baking soda, salt, and spices.
In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
Bake at 350\u00b0F for 20-25 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pan.