Carrot and cream cheese muffins

Yield: 12 servings

Measure Ingredient
1 cup Bran cereal
½ cup Boiling water
2 \N Eggs
1 cup Granulated sugar
1 cup Brown sugar packed
½ cup Cooking oil
2 cups Buttermilk
2 cups Quick cooking oats
2½ teaspoon Baking soda
½ teaspoon Salt
2½ cup Flour
1 cup Shredded carrot
½ cup Chopped walnuts
⅔ cup Powdered sugar
8 ounces Pkg of cream cheese

In a small mixer bowl beat sugar and cream cheese until smooth. Use as filling. In a small bowl, stir together bran cereal and boiling water, set aside to cool. In a large bowl beat eggs. Stir in granulated sugar, brown sugar, oil, buttermilk, and oats. Mix well.

Add baking soda, salt and flour, stirring just until moistened. Stir in cooled bran mixture, carrots and walnuts. Grease muffin tin or line with paper liners. Beat last two ingredients together for icing.Fill muffin tin ⅔ full, add 1 tbsp cream cheese filling. Add 2-3 more tbsp of muffin batter. Bake in a 350øoven for 18 -20 minutes. source unknown Submitted By JULIE GLEITSMANN On 04-19-95

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