Carrot Cream Cheese Muffins |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'Heirloom Baking with the Brass Sisters' Ingredients:
1 (8 ounce) package cream cheese, softened in the microwave on low for 40 seconds |
1/4 cup sugar |
1 3/4 cups flour |
1/2 teaspoon salt |
1 1/2 teaspoons baking powder |
3/4 teaspoon cinnamon |
1/2 cup butter |
3/4 cup brown sugar |
3 eggs, beaten |
1 teaspoon orange extract |
1/4 cup orange juice |
1 tablespoon grated orange zest |
1 3/4 cups grated carrots |
3/4 cup raisins |
3/4 cup chopped walnuts |
Directions:
1. Position oven rack in the middle position; preheat oven to 350°; coat the cups and top surface of a 12-cup muffin pan with vegetable spray.
2. Filling: place cream cheese in a small bowl; add sugar, and mash with a dinner fork until well blended.
3. Cover with plastic wrap and place in the freezer 10 minutes to chill.
4. Muffins: sift together the flour, salt, baking powder, and cinnamon.
5. Cream the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
6. With the mixer running, add eggs, one at a time, beating after each addition.
7. Add orange extract, orange juice, and orange zest.
8. Add sifted dry ingredients and mix well.
9. Fold in carrots, raisins, and walnuts.
10. Place 2 T batter in each muffin cup.
11. Tap gently to distribute batter evenly in each cup.
12. Add a generous tablespoon of filling to each cup.
13. Add remaining batter until each cup is full.
14. Spread and smooth batter with the back of a spoon until filling is completely covered.
15. Tap muffin pan again gently.
16. Bake 20-22 mintues, or until a pick comes out clean.
17. Cool on a rack at least 20 minutes.
18. Use the tip of a knife and your fingers to remove muffins from pan (don't tip the pan and dump muffins out).
19. Store cooled muffins loosely wrapped in wax paper in a plastic container in the refrigerator.
20. Warm to room temperature before serving.
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