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Carrot Cheesecake Muffins

With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.

12 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

4 ounces cream cheese, softened
2 tablespoons sugar
1-1/2 teaspoons grated orange peel
BATTER:
1/3 cup butter, 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 (about 3 medium)
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

Directions

In a small bowl, beat the cream cheese, sugar and peel until blended;
set aside. In another small bowl, cream butter and brown sugar until
light and fluffy. Add the eggs, milk and orange juice; mix well.
Combine the flour, baking powder, baking soda and cinnamon; stir
into creamed mixture just until moistened. Stir in the carrots,
raisins and walnuts.
Fill greased muffin cups with 2 tablespoons batter. Top each with 2

2 of 2

Carrot Cheesecake Muffins (continued)

Directions (continued)

teaspoons filling; top with remaining batter. Bake at 350° for
23-25 minutes or until a toothpick inserted near the comes out
clean. Cool for 5 minutes before removing from pan to a wire rack to
cool. Store in the refrigerator. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 259 calories, 13 g fat (6 g saturated fat), 63 mg cholesterol, 194 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein.