CARROT CHEESECAKE MUFFINS

Carrot Cheesecake Muffins image

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

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

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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

Steps:

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. , 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 : Calories 259 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.

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