Friday, November 19, 2010

Carrot Cheesecake Muffins

Carrot Cheesecake Muffins

Makes 12-14.

A semi-sweet muffin with a surprise in the middle!
Slightly adapted from:

4 oz. cream cheese, softened
2 T. sugar

1/3 c. butter or margarine, softened
1/2 c. packed brown sugar
2 eggs
1/2 c. milk
2 T. orange juice
1-1/4 c. finely grated carrots
1/2 c. raisins
1-1/2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon

Preheat oven to 350 degrees.

In a mixing bowl, beat cream cheese and sugar until smooth. Set aside.

In a mixing bowl, cream butter and brown sugar. Add eggs, milk, and orange juice. Fold in carrots and raisins.

Combine the flour, baking powder, baking soda, and cinnamon; stir into creamed butter mixture just until moistened.

Fill muffins cups (that have been lined with paper/foil liners) with 2 tablespoons batter. Top each with 2 teaspoons of cream cheese filling. Top with remaining batter.

Bake for 23-25 minutes, or until a toothpick comes out clean.

Cool on a wire rack. Store in refrigerator.

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