Carrot Cake Muffins

Ingredients

Muffins

1 c all-purpose flour

3/4 t baking powder

1/2 t baking soda

1/2 t cinnamon

1/4 t ground nutmeg

1/4 t salt

2 eggs, beaten

1/4 c white sugar

1/4 c brown sugar

1/2 c canola oil

1 1/4 c shredded carrot (the finer, the better)

Filling

4 oz cream cheese

1 egg yolk

3 T sugar

1/2 t vanilla

Directions

In large bowl, whisk dry ingredients. In medium bowl, whisk wet ingredients. In small bowl, mix filling ingredients.

Fold wet mixture into dry until almost mixed. Stir in carrots. Fill mini muffin cups half full with batter; add 1/2 t or so of filling, then top with a bit more batter. Bake at 350' for 15 minutes.