Cream Cheese Carrot Muffins
4 ounces cream cheese, softened
2 tablespoons sugar
1 1/2 teaspoons grated orange peel
BATTER:
1/3 cup butter or margarine, 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
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1. In a mixing bowl, beat cream cheese, sugar and orange peel until
smooth; set aside. In another mixing bowl, cream butter and brown sugar. Add
eggs, milk and orange juice. Fold in the carrots, raisins and walnuts. Combine
the flour, baking powder, baking soda and cinnamon; stir into creamed mixture
just until moistened. Fill greased muffin cups with 2 tablespoons batter. Top
each with 2 teaspoons filling; top with remaining batter. Bake at 350
degrees F for 23-25 minutes or until a toothpick comes out clean. Cool for 5
minutes before removing from pan to a wire rack. Store in the refrigerator.
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