Cream Cheese Filled Carrot Cake Muffins

• FOR THE MUFFINS:
• 2-1/4 cups All-purpose Flour
• 1/2 cups Sugar
• 1/4 cups Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoons Allspice
• 1/4 teaspoons Nutmeg
• 1/2 teaspoons Salt
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 2 Eggs
• 3/4 cups Non-fat Milk
• 1/4 cups Plain Yogurt
• 2 Tablespoons Canola Oil
• 1 cup Grated Carrots
• FOR THE FILLING:
• 8 ounces, weight 1/3 Of The Fat Cream Cheese
• 1/4 cups Sugar
• 1 teaspoon Vanilla Extract

1. 1. Preheat oven to 375u0b0F. Line muffin tin with cupcake liners or lightly spray with nonstick cooking spray.
2. 2. In a large bowl, whisk together flour, sugar, brown sugar, cinnamon, allspice, nutmeg, salt, baking powder, and baking soda.
3. 3. In a small bowl, whisk together eggs, milk, yogurt, and oil until well-combined. Add wet ingredients to dry ingredients. Stir until just combined.
4. 4. Fold in grated carrots with a spatula.
5. 5. For the filling, in the bowl of a stand mixer or with a hand mixer, beat together cream cheese, sugar, and vanilla until smooth.
6. 6. Spoon 1 heaping tablespoon batter into each muffin cup. Place 1 heaping teaspoon cream cheese mixture on top of batter. Cover with 1 more heaping tablespoon of batter. Repeat until the batter and cream cheese mixture are gone.
7. 7. Bake for 18-20 minutes or until tops just start to turn golden brown.
8. 8. Transfer muffins to a wire rack to cool completely.
9. This recipe is adapted from King Arthur Flour.

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