Title: Carrot Cheesecake Muffins
Categories: Bread Muffins
Yield: 12 Servings

FILLING
4	oz	Cream cheese; softened
2	tb	Granulated sugar
1/2	ts	Orange rind; finely grated
MUFFIN MIX
1	ts	Orange rind; finely grated
1/3	c	Butter; softened
1/2	c	Brown sugar; packed
2		Eggs
1/2	c	2% evaporated milk
2	tb	Frozen orange juice concen.
1 1/4	c	Carrots; finely grated
1/2	c	Raisins
1/2	c	Chopped walnuts
1 1/2	c	Flour
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Ground cinnamon

Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside.

Muffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in eggs, evaporated milk, and juice concentrate. Stir in carrots, raisins, walnuts, and orange rind.

In large bowl, combine flour, baking powder, baking soda, and cinnamon. Add carrot mixture; stir just until moistened. Spoon 2 T batter into 12 small greased or paper lined muffin cups. Spoon 2 tsp. cream cheese mixture over each. Top with remaining batter. Bake in 350~ oven 15 - 20 mins. until tops spring back when touched lightly. Makes 12 muffins. Per muffin: about 266 cal. and 13.3 g fat.

Source: Alice Dawe of Brantford, Ontario (St. Pete Times)

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