Carrot Cheesecake Muffins

Carrot Cheesecake Muffins

1/3 cup butter
2 eggs
1/2 cup evaporated milk
1 1/4 cups finely grated carrots
1/2 cup chopped walnuts
1 teaspoon baking powder
8 ounces cream cheese, softened
1/2 cup lightly packed brown sugar
2 tablespoons frozen orange juice concentrate
1 1/2 teaspoons finely grated orange rind
1/2 cup raisins
1 1/4 cups flour
1/2 teaspoon cinnamon
2 tablespoons sugar

Blend cream cheese, 2 T. granulated sugar and 1/2 tsp. orange rind until thoroughly mixed and set aside until needed. Cream butter and brown sugar until light. Beat in eggs, orange juice concentrate and evaporated milk. Stir in orange rind, carrot, raisins and walnuts and thoroughly blend.

In a large bowl, combine flour, baking powder and cinnamon. Add carrot mixture and stir just until moistened. Spoon 2 T. batter into each greased muffin tin. Spoon 1 T. cream cheese mixture on top. Cover with remaining batter.

Bake at 350ºF for 15-20 minutes.