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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I make it using a combination of carrots and beets, but it would also work with pumpkin or other winter squashes, I'm sure. Ingredients:
2 large carrots, chopped |
1 raw beet, peeled and sliced into discs |
1 cup whole wheat pastry flour |
2 1/2 cups white 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 |
Directions:
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.
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