Carrot Cake Muffins With Cream Cheese

Carrot Cake Muffins With Cream Cheese Filling 8-ounce package cream cheese 1/4 cup sugar Muffins 2 1/4 cups All-Purpose Flour 1/2 cup granulated sugar 1/4 cup light brown sugar, firmly packed 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon salt 2 large eggs 3/4 cup water 1/3 cup vegetable oil 1 cup grated carrots, lightly packed Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups. To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar. Set Aside To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients. In a small bowl, whisk together the eggs, water, and oil. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots, stirring to combine. Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here. Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired. Bake at 400 for 20 minutes