Carrot Muffins With Cream Cheese Filling

I suppose you could also frost these with cream cheese frosting and turn them into cupcakes because if there's any cake that's the same as a muffin, it's carrot cake.

Ingredients: 


1 1/2 cups flour, 
1 1/2 tsp. baking soda, 
1 tsp.baking powder, 
1/2 tsp. salt, 
1 tsp. cinnamon, 
1/4 tsp. nutmeg,
1 cup sugar.

Directions:

Preheat oven to 350.

Sift together:

1 1/2 cups flour, 
1 1/2 tsp. baking soda, 
1 tsp.baking powder, 
1/2 tsp. salt, 
1 tsp. cinnamon, 
1/4 tsp. nutmeg,
1 cup sugar.

In a separate bowl:
Beat 3 eggs and 
2/3 cup vegetable oil until lightened. 
Stir in 1 1/2 cups shredded carrots, 
1/2 cup chopped walnuts, and 
1/2 cup raisins that have been soaked for 10 minutes in hot water (or warmed rum, if you'd like).

In another bowl:
Cream 4 oz. softened cream cheese 
1 egg yolk, 
1/2 cup sugar, 
1/2 tsp. vanilla.

Directions:

Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill muffin cups about 3/4 full. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup.

Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.

Source:  The Delicious Life