CREAM CHEESE CARROT MUFFINS

A new twist on carrot cake!  A muffin you can take with you on those buys mornings!

INGREDIENTS:
1 can (14-1/2 oz) sliced carrots, drained
1-3/4 C flour
1 C sugar
1-1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp each of ground allspice, cloves, and nutmeg
1 egg
1/3 C vegetable oil

FILLING:
1 pkg (8 oz) cream cheese, softened
1 egg
1/4 C sugar

DIRECTIONS:
1. Place carrots in a food processor; cover and process 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 the dry ingredients just until moistened.
4. Fill 12 greased muffin cups 1/3 full. In a small mixing bowl, beat the filling ingredients until smooth and then drop by tablespoons full into the center of each muffin. Top with remaining batter.
5. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.