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Carrot Cheesecake Muffins

Filling:
4 Ounces Cream cheese -- softened
2 Tablespoons Granulated sugar
1/2 Teaspoon Orange rind -- finely grated

Muffin Mix:
1 Teaspoon Orange rind -- finely grated
1/3 Cup Butter -- softened
1/2 Cup Brown sugar -- packed
2 Eggs
1/2 Cup Lowfat Evaporated Milk -- 2%
2 Tablespoons Frozen Orange Juice Concentrate
1 1/4 Cups Carrots -- finely grated
1/2 Cup Raisins
1/2 Cup Chopped walnuts
1 1/2 Cups Flour
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/2 Teaspoon Ground cinnamon


Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside.

Muffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in eggs, evaporated milk, and juice concentrate. Stir in carrots, raisins, walnuts, and orange rind.

In large bowl, combine flour, baking powder, baking soda, and cinnamon. Add carrot mixture; stir just until moistened. Spoon 2 T batter into 12 small greased or paper lined muffin cups. Spoon 2 tsp. cream cheese mixture over each. Top with remaining batter. Bake in 350 deg F oven 15 - 20 mins. until tops spring back when touched lightly.

Makes 12 muffins.


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