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