Thursday, July 1, 2010

New and improved carrot cake...

Carrot Cheesecake Muffins

**NOTE: I usually skip the shredded carrot part and use baby food carrots instead. Adds moistness and more saturating flavor than just 'finely grated' carrots.


* 4 ounce Cream cheese softened
* 2 Tbsp. Granulated sugar
* 1/2 tsp Orange rind finely grated
* 1 tsp Orange rind finely grated
* 1/3 c. Butter softened
* 1/2 c. Brown sugar packed
* 2 x Large eggs
* 1/2 c. Lowfat Evaporated Lowfat milk 2%
* 2 Tbsp. Frzn Orange Juice Concentrate
* 1 1/4 c. Carrots finely grated
* 1/2 c. Raisins
* 1/2 c. Minced walnuts
* 1 1/2 c. Flour
* 1 tsp Baking pwdr
* 1/2 tsp Baking soda
* 1/2 tsp Grnd cinnamon


1. Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside.
2. Muffin MixMuffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in Large eggs, evaporated lowfat milk, and juice concentrate. Stir in carrots, raisins, walnuts, and orange rind.
3. In large bowl, combine flour, baking pwdr, baking sodabaking soda, and cinnamon. Add in carrotcarrot mix; stir just till moistened. Spoon 2 Tablespoons batter into 12 small greased or possibly paper lined muffin c.. Spoon 2 teaspoon cream cheese mix over each. Top with remaining batter. Bake in 350 deg F oven 15 - 20 mins. till tops spring back when touched lightly.
4. Makes 12 muffins.

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