Cream Cheese Filled Carrot Muffins

• 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

1. Puree carrots in a food processor until smooth.
2. In a large bowl combine flour, sugar, baking soda, salt, and spices.
3. In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
4. Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
5. Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
6. Bake at 350u0b0F for 20-25 minutes or until toothpick comes out clean.
7. Cool for 5 minutes before removing from pan.

carrots, allpurpose, sugar, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg, ground cloves, egg, vegetable oil, filling, cream cheese, egg, sugar

Taken from www.food.com/recipe/cream-cheese-filled-carrot-muffins-258751 (may not work)