Carrot Cheesecake Muffins
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 1 dozen.
With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.
Ingredients
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4 ounces cream cheese, softened
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2 tablespoons sugar
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1-1/2 teaspoons grated orange zest
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BATTER:
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1/3 cup butter, softened
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1/2 cup packed brown sugar
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2 large eggs
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1/2 cup evaporated milk
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2 tablespoons orange juice
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1-1/4 cups finely grated carrots (about 3 medium)
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1/2 cup raisins
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1/2 cup chopped walnuts
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1-1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
Directions
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1.
In a small bowl, beat the cream cheese, sugar and zest 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.
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2.
Fill greased muffin cups with 2 tablespoons batter. Top each with 2 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.
Nutrition Facts
1 each: 259 calories, 13g fat (6g saturated fat), 63mg cholesterol, 194mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 6g protein.
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