Carrot Cheesecake Muffins PREP TIME 20 Min COOK TIME 25 Min READY IN 45 Min
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 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. ** Carrot Cheesecake Muffins 1/3 cup butter 2 eggs 1/2 cup evaporated milk 1 1/4 cup finely grated carrots 1/2 cup chopped walnuts 1 tsp. baking powder 8 ounces cream cheese, softened 1/2 cup packed brown sugar 2 Tbsp. frozen orange juice concentrate 1 1/2 tsp. finely grated orange rind 1/2 cup raisins 1 1/4 cups flour 1/2 tsp. cinnamon 2 Tbsp. sugar Set oven to 350 degrees and lightly grease cupcake tin or line with cupcake papers. Blend cream cheese, 2 Tbsp. sugar and 1/2 tsp. of the orange rind until thoroughly mixed and set aside until needed. Cream butter and brown sugar until light. Beat in eggs, orange juice concentrate and evaporated milk. Stir in the rest of the orange rind, carrots, raisins, and walnuts and thoroughly blend. In a large bowl, combine flour, baking powder and cinnamon. Add carrot mixture and stir just until moistened. Spoon 2 Tbsp. batter into each of muffin tins. Spoon 1 Tbsp. cream cheese mixture on top. Cover with remaining batter. Bake for 15-20 minutes. Makes 1 dozen. ** Carrot Cheesecake Muffins Filling: 1 pkg. (124 gram) cream cheese, softened 2 tbsp. granulated sugar ½ tsp. finely grated orange rind Batter: 1/3 cup margarine or butter – softened ½ cup lightly packed brown sugar 2 eggs 2 tbsp. frozen orange juice concentrate ½ cup 2 percent evaporated milk 1 tsp. finely grated orange rind 1 ¼ cups grated carrot ½ cup raisins ½ cup walnuts, - chopped 1 ¼ cup flour 1 tsp. baking powder ½ tsp. cinnamon 1/2 tsp. salt These muffins contain a marvelous cheesy surprise in the middle (sort of like a cream filled donut) Preheat Oven To: 350 Yield: 1 dozen muffins Filling: Cream together cheese, sugar and orange rind in a small bowl until smooth. Batter: Cream margarine and brown sugar together in small bowl until light. Beat in eggs, juice and evaporated milk. Stir in orange rind, carrot, raisins and walnuts. Mix well. Combine flour, baking powder, cinnamon and salt in a large bowl. Add carrot mixture. Stir just until moistened. Spoon 2 tbsp. batter into each greased or paper lined muffin cup. Spoon 1 tbsp. cream cheese mixture on top cover with remaining batter. Bake at 350 for 15 – 20 minutes. ** Cream Cheese Carrot Muffins Ingredients 1/3 cup butter 2 eggs 1/2 cup evaporated milk 1 1/4 cups finely grated carrots 1/2 cup chopped walnuts 1 teaspoon baking powder 8 ounces cream cheese, softened 1/2 cup lightly packed brown sugar 2 tablespoons frozen orange juice concentrate 1 1/2 teaspoons finely grated orange rind 1/2 cup raisins 1 1/4 cups flour 1/2 teaspoon cinnamon 2 tablespoons sugar Directions 1Blend cream cheese, 2 T. granulated sugar and 1/2 teaspoons orange rind until thoroughly mixed and set aside until needed. 2Cream butter and brown sugar until light. 3Beat in eggs, orange juice concentrate and evaporated milk. 4Stir in orange rind, carrot, raisins and walnuts and thoroughly blend. 5In a large bowl, combine flour, baking powder and cinnamon. 6Add carrot mixture and stir just until moistened. 7Spoon 2 T. batter into each greased muffin tin. 8Spoon 1 T. cream cheese mixture on top. Cover with remaining batter. 9Bake at 350ºF for 15-20 minutes. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
