Carrot Cheesecake Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook. Ingredients:
4 ounces cream cheese, softened |
2 tablespoons sugar |
1-1/2 teaspoons grated orange peel |
batter: |
1/3 cup butter, softened |
1/2 cup packed brown sugar |
2 eggs |
1/2 cup evaporated milk |
2 tablespoons orange juice |
1-1/4 cups finely grated carrots (about 3 medium) |
1/2 cup raisins |
1/2 cup chopped walnuts |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
Directions:
1. In a small bowl, beat the cream cheese, sugar and peel until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts.
2. Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator. Yield: 1 dozen.
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