Carrot Cream Cheese Muffins

Total Time: 1 hr 22 mins Preparation Time: 1 hr Cook Time: 22 mins

Ingredients

• 1 (8 ounce) package cream cheese, softened in the microwave on low for 40 seconds
• 1/4 cup sugar
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1/2 cup butter
• 3/4 cup brown sugar
• 3 eggs, beaten
• 1 teaspoon orange extract
• 1/4 cup orange juice
• 1 tablespoon grated orange zest
• 1 3/4 cups grated carrots
• 3/4 cup raisins
• 3/4 cup chopped walnuts

Recipe

• 1 position oven rack in the middle position; preheat oven to 350°; coat the cups and top surface of a 12-cup muffin pan with vegetable spray.
• 2 filling: place cream cheese in a small bowl; add sugar, and mash with a dinner fork until well blended.
• 3 cover with plastic wrap and place in the freezer 10 minutes to chill.
• 4 muffins: sift together the flour, salt, baking powder, and cinnamon.
• 5 cream the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
• 6 with the mixer running, add eggs, one at a time, beating after each addition.
• 7 add orange extract, orange juice, and orange zest.
• 8 add sifted dry ingredients and mix well.
• 9 fold in carrots, raisins, and walnuts.
• 10 place 2 t batter in each muffin cup.
• 11 tap gently to distribute batter evenly in each cup.
• 12 add a generous tablespoon of filling to each cup.
• 13 add remaining batter until each cup is full.
• 14 spread and smooth batter with the back of a spoon until filling is completely covered.
• 15 tap muffin pan again gently.
• 16 bake 20-22 mintues, or until a pick comes out clean.
• 17 cool on a rack at least 20 minutes.
• 18 use the tip of a knife and your fingers to remove muffins from pan (don't tip the pan and dump muffins out).
• 19 store cooled muffins loosely wrapped in wax paper in a plastic container in the refrigerator.
• 20 warm to room temperature before serving.