Carrot Cream Cheese Muffins

Submitted by ratherbeswimmin

"In 'Heirloom Baking with the Brass Sisters'"

 

• Ready In: 1hr 22mins
• Ingredients: 15
• Yields: 12 large 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. Warm to room temperature before serving.