jglass
New member
Cheesecake Muffins
Filling:
8 oz. package cream cheese, softened
2 tbsp. sugar
1 tsp. orange rind, grated fine
Cream cheese, sugar and orange rind together in bowl until smooth. Set aside.
Batter:
1 1/4 cups all purpose flour
1 tsp. baking powder
1/3 cup butter
1/2 cup brown sugar
2 eggs
2 tbsp. orange juice concentrate
1 tsp. orange rind, grated
1/2 cup evaporated milk
1 1/4 cups finely grated carrots
1/2 cup raisins
1/2 cup chopped walnuts
1 tsp. cinnamon
Preheat oven to 350F. Cream butter and brown sugar together in mixing bowl.
Beat in eggs, orange juice concentrate and milk. Stir in orange rind, carrots, raisins
and walnuts. Combine flour, baking powder and cinnamon in large mixing bowl. Add
wet mixture. Stir just until moistened. Spoon 2 tablespoons batter into each muffin cup,
using only half the batter mix. Spoon one tablespoon filling on top. Cover with
remaining batter. Bake for 15 to 20 minutes or until top is firm and springs back when
pressed lightly.
Filling:
8 oz. package cream cheese, softened
2 tbsp. sugar
1 tsp. orange rind, grated fine
Cream cheese, sugar and orange rind together in bowl until smooth. Set aside.
Batter:
1 1/4 cups all purpose flour
1 tsp. baking powder
1/3 cup butter
1/2 cup brown sugar
2 eggs
2 tbsp. orange juice concentrate
1 tsp. orange rind, grated
1/2 cup evaporated milk
1 1/4 cups finely grated carrots
1/2 cup raisins
1/2 cup chopped walnuts
1 tsp. cinnamon
Preheat oven to 350F. Cream butter and brown sugar together in mixing bowl.
Beat in eggs, orange juice concentrate and milk. Stir in orange rind, carrots, raisins
and walnuts. Combine flour, baking powder and cinnamon in large mixing bowl. Add
wet mixture. Stir just until moistened. Spoon 2 tablespoons batter into each muffin cup,
using only half the batter mix. Spoon one tablespoon filling on top. Cover with
remaining batter. Bake for 15 to 20 minutes or until top is firm and springs back when
pressed lightly.
