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Carrot cheesecake muffins
Artist: _ Yield: 12
Categories: Bakery, Breads, Cakes, Carrot, Cheese & Eggs, Cheesecakes, Desserts, Muffins & Biscuits Rating: 0
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Ingredients:
FILLING
4 ozCream cheese, softened
2 tbspGranulated sugar
1/2 tspOrange rind, finely grated
MUFFIN MIX
1 tspOrange rind, finely grated
1/3 cupButter, softened
1/2 cupBrown sugar, packed
2 Eggs
1/2 cup2% evaporated milk
2 tbspFrozen orange juice concen.
1 1/4 cupCarrots, finely grated
1/2 cupRaisins
1/2 cupChopped walnuts
1 1/2 cupFlour
1 tspBaking powder
1/2 tspBaking soda
1/2 tspGround cinnamon
Procedures:
1Filling: combine cream cheese, sugar, and orange rind in small bowl; set aside.
2Muffin mix: cream together butter and brown sugar in med. mixer bowl.
3Beat in eggs, evaporated milk, and juice concentrate.
4Stir in carrots, raisins, walnuts, and orange rind.
5In large bowl, combine flour, baking powder, baking soda, and cinnamon.
6Add carrot mixture; stir just until moistened.
7Spoon 2 t batter into 12 small greased or paper lined muffin cups.
8Spoon 2 tsp. cream cheese mixture over each.
9Top with remaining batter.
10Bake in 350°F oven 15 - 20 mins.
11Until tops spring back when touched lightly.
12Makes 12 muffins.
13Per muffin: about 266 cal.
14And 13.3 g fat.