Categories: Breakfast, Muffins

Ingredients

• Filling
• 1 (8 ounce) package cream cheese, softened in the microwave on low for 40 seconds
• 1/4 cup sugar
• Muffins
• 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

Directions

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. 1. 20 Warm to room temperature before serving.

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