This is good..a bit of a twist on the regular carrot muffin. This is a great addition to a brunch or for lunches.
Portion size18 servings
Cream Cheese Mixture:
Preheat oven to 350 degrees. Line 1/2 cup muffin cups with paper baking cups. Mix all ingredients except eggs and oil in a large bowl. Whisk eggs and oil in another large bowl to blend. Stir flour mixture into eggs. Fill muffin cups about 3/4 full. In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, 1\2 c. sugar, and 1\2 tsp. vanilla. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup. Bake until tester inserted in center comes out clean, about 22 minutes. Serve warm or at room temperature.