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Carrot Cheesecake Muffins

Total Time

Prep: 20 min. Bake: 25 min.

Makes

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

  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons grated orange zest
  • BATTER:
  • 1/3 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large 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

  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.
  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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