Ingredients for Carrot Cheesecake Muffins
- 1/2 cup (1 stick) softened butter
- 2 large eggs
- 1/2 cup evaporated milk
- Carrots
- 1/2 cup chopped walnuts
- 2 teaspoons baking powder
- 8 ounces cream cheese
- 3/4 cup packed brown sugar
- Frozen Orange Juice Concentrate
- 1 teaspoon orange zest
- 1/2 cup raisins
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- Sugar
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How to Make Carrot Cheesecake Muffins
- Blend 8 ounces of cream cheese, 2 teaspoons of orange zest, and 1/2 cup of granulated sugar until smooth and creamy. Set aside.
- Cream together 1/2 cup (1 stick) of softened butter and 3/4 cup of packed brown sugar until light and fluffy.
- Beat in 2 large eggs, 1/4 cup of orange juice concentrate, and 1/2 cup of evaporated milk.
- Stir in 1 teaspoon of orange zest, 1 1/2 cups of grated carrots, 1/2 cup of raisins, and 1/2 cup of chopped walnuts. Mix well.
- In a separate large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of ground cinnamon.
- Gently fold the wet ingredients (from step 4) into the dry ingredients (from step 5) until just combined. Do not overmix.
- Fill each greased muffin cup about 2/3 full with batter.
- Spoon 1 teaspoon of the cream cheese mixture (from step 1) on top of the batter in each muffin cup.
- Cover the cream cheese mixture with the remaining batter.
- Bake at 350°F (175°C) for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
98g
Fat
63g
Carbs
15g
