Carrot Muffins with Cream Cheese

By á-24350

Ingredients

• Preheat oven to 350.
• Sift together 1 1/2 c. all-purpose flour, 1 1/2 tsp. baking soda, 1 tsp.baking powder, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 c. sugar.
• In a separate bowl, beat 3 eggs and 2/3 cup vegetable oil until lightened. Stir in 1 1/2 c. shredded carrots, 1/2 c. chopped walnuts, and 1/2 c. raisins that have been soaked for 10 minutes in hot water (or warmed rum, if you’d like).

Preparation

Step 1

In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.

Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill mini-muffin cups about ¾ full. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup.

Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.