Harvest Spice Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 large carrots, chopped
• 1 raw beet, peeled and sliced into discs
• 1 cup whole wheat pastry flour
• 2 1/2 cups flour
• 1 cup sugar
• 1/2 cup brown sugar
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 2 eggs
• 2/3 cup oil
• 1 (8 ounce) package cream cheese
• 1 egg
• 1/4 cup sugar

Recipe

• 1 note: the total amount of chopped carrots and beets should be about 3 cups. i like a little more carrot than beet in the mixture.
• 2 put the carrots and beets in water in a microwave safe dish and microwave, covered, for 10 minutes or until they are tender.
• 3 add the oil and eggs to a blender and put the carrots and beets in on top. puree.
• 4 mix together the dry ingredients in a large bowl.
• 5 add the wet ingredients to the dry, stirring until just moistened.
• 6 in another bowl, beat the cream cheese, egg, and sugar until smooth.
• 7 fill 24 greased muffin cups one-third full of muffin batter.
• 8 drop a spoonful of filling on top of each muffin.
• 9 cover the filling with remaining batter.
• 10 bake at 350° for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• 11 cool for 5 minutes before removing from pan. refrigerate leftovers.