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Puree carrots in a food processor until smooth. In a large bowl combine flour, sugar, baking soda, salt, and spices. In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened. Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth. Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter. Bake at 350°F for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Standard 12-cup muffin tin for muffins, cupcakes, egg bites