Carrot Cream Cheese Muffins

• FOR THE MUFFINS:
• 1 cup Granulated Sugar
• 2/3 cups Canola Oil
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 pounds Grated Carrots (about 1 1/2 To 2 Cups)
• 3/4 teaspoons Salt
• 1-1/4 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1-1/4 teaspoon Cinnamon
• FOR THE CREAM CHEESE FILLING:
• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 pinch Salt

1. For the muffins:
2. Preheat oven to 350u0b0F. Line a muffin tin with paper liners.
3. In a large bowl, combine sugar and oil. Add eggs and vanilla extract, whisk to combine. Stir in carrots. Add salt, flour, baking soda and cinnamon and stir to combine.
4. For the cream cheese filling:
5. In a large bowl with a handheld mixer (or bowl of your electric mixer), beat cream cheese, sugar, vanilla and salt until fluffy.
6. Spoon 2 tablespoons of carrot cake batter in each paper liner. Top with a heaping teaspoonful of cream cheese filling. Top with remaining muffin batter until each cup is 3/4 full.
7. Bake in preheated oven for 16-20 minutes or until a toothpick inserted in the cake part of the muffins (slightly off center) comes out clean. Let cool completely before enjoying.

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Taken from tastykitchen.com/recipes/breads/carrot-cream-cheese-muffins/ (may not work)