Carrot Cheesecake Muffins Recipe

Carrot Cheesecake Muffins Recipe

Yield: 12 servings
Yield: 12 servings
Recipe by luhu.jp

Ingredients:

FILLING
4 oz: cream cheese, softened
2 tablespoon: 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: 2% evaporated milk,
2 tablespoon: 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 teaspoon: baking powder,
1/2 teaspoon: baking soda,
1/2 teaspoon: ground cinnamon,

Directions:

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~ oven 15 - 20 mins. until tops
spring back when touched lightly. Makes 12 muffins.
Per muffin: about 266 cal. and 13.3 g fat.

Source: Alice Dawe of Brantford, Ontario (St. Pete
Times)

MM by Sue Woodward (72772,2247/CIS; S.WOODWARD/GEnie;
SWOODWARD/NVN)

Originally posted on GEnie by S.WOODWARD [Sue in FL],
Sep 24, 1993

Yield: 12 servings


Source from luhu.jp