Carrot Cheesecake Muffins
Preparation: 15 min Cook: 20 min
Two popular cake flavours come together in a great-tasting muffin that will have everyone asking for seconds!
You will need:
| 1/2 pkg |
cream cheese softened |
125 g |
| 2 tbsp |
granulated sugar |
30 ml |
| 1 1/2 tsp |
finely grated orange rind |
7 ml |
| 1/3 cup |
butter, softened |
75 ml |
| 1/2 cup |
brown sugar packed |
125 ml |
| 2 |
eggs |
2 |
| 1/4 cup |
2% evaporated milk |
60 ml |
| 2 tbsp |
frozen orange juice concentrate, thawed |
30 ml |
| 2 |
jars (128 ml each) GERBER carrot purée |
2 |
| 1/2 cup |
raisins |
125 ml |
| 1/2 cup |
chopped walnuts |
125 ml |
| 1 1/2 cups |
all purpose flour |
375 ml |
| 1 tsp |
baking powder |
5 ml |
| 1/2 tsp |
baking soda |
2 ml |
| 1/2 tsp |
ground cinnamon |
2 ml |
Step 1:
Preheat oven to in 350°F (180°C). In a small bowl combine cream cheese, granulated sugar and 1/2 tsp (2 ml) of the orange rind. Set aside.
Step 2:
In a separate bowl, beat butter with brown sugar until light and fluffy. Beat in eggs, one at a time. Beat in evaporated milk, carrot purée and orange juice concentrate. Stir in raisins, walnuts and remaining orange rind.
Step 3:
In a large bowl, combine flour, baking powder, baking soda and cinnamon. Add carrot mixture, stir just until moistened. Spoon 2-tbsp (30 ml) batter into each of 12 small greased or paper lined muffin cups, top each with 2-tsp (10 ml) cream cheese mixture. Evenly spoon remaining batter on top.
Step 4:
Bake in oven for 15-20min, or until tops spring back when lightly touched.
Makes 12 muffins
Nutrients per serving (1 muffin): about 260 calories, 32 g carbohydrate, 13 g fat, 5 g protein
