Carrotcake + Cream Cheese = A Match Made in Heaven

A while back I made some Carrotcake Muffins with Frosting in the middle and this time I'm bringing them back with even more Cream Cheese! Yes that is a BIG chunk of creamy goodness you see in the middle of each of those muffins! The Raisin Bran also added a nice crunch factor.

Ingredients: (6 muffins)

1 c all-purpose flour
¼ c sugar
¼ tsp salt
1/2 Tbsp baking powder
¼ tsp nutmeg
1½ c Raisin Bran
¾ c milk
1 egg white
1½ Tbsp vegetable oil
½ c shredded carrots
1 oz cream cheese, cubed into 6 pieces

Prep:

1. Preheat oven to 400° F.

2. Stir together flour, sugar, salt, baking powder and nutmeg. Set aside.

3. In large mixing bowl, combine Raisin Bran cereal and milk. Let stand 2 minutes or until cereal is softened. Add egg white and oil. Beat well. Stir in carrots. Add flour mixture, stirring only until combined. Portion batter evenly into 6 muffin-pan cups coated with cooking spray. Press cheese cube into top of batter in each muffin-pan cup.

4. Bake for about 23 minutes or until golden brown. Serve warm.