Cream Cheese Carrot Muffins

These muffins were quite literally almost gone before leaving the oven! Okay, not quite, but I'm pretty sure the kids were putting names on each of them to make sure they'd get some.  Another great recipe from Full Bellies Happy Kids.  When I make them again, I will try substituting Oikos yogurt for the oil (or any yogurt I have lying around) and MAYBE (if i'm feeling daring at all) decrease the amount of sugar in them.  Otherwise completely, perfectly, YUMMY!

1 can (15 ounces) sliced carrots, drained
1-3/4 cups all-purpose flour
1 cup sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and nutmeg
egg
1/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/4 cup sugar

1. Preheat oven at 350°.
2. Place carrots in a food processor; cover and process until smooth.
3. In a large bowl, combine the flour, sugar, baking soda, salt and spices.
4. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened.
5. Fill 12 greased muffin cups one-third full.
6. In a small bowl, beat the filling ingredients until smooth.  Drop by tablespoonfuls into the center of each muffin.
7. Top with remaining batter.
8. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Yield: 1 dozen.