Carrot Cheesecake Muffins

Filling:

1 pkg. (124 gram) cream cheese, softened

2 tbsp. granulated sugar

½ tsp. finely grated orange rind

Batter:

1/3 cup margarine or butter – softened

½ cup lightly packed brown sugar

2 eggs

2 tbsp. frozen orange juice concentrate

½ cup 2 percent evaporated milk

1 tsp. finely grated orange rind

1 ¼ cups grated carrot

½ cup raisins

½ cup walnuts, - chopped

1 ¼ cup flour

1 tsp. baking powder

½ tsp. cinnamon

1/2 tsp. salt

These muffins contain a marvelous cheesy surprise in the middle (sort of like a cream filled donut)

Preheat Oven To: 350

Yield: 1 dozen muffins

Filling: Cream together cheese, sugar and orange rind in a small bowl until smooth.

Batter: Cream margarine and brown sugar together in small bowl until light.  Beat in eggs, juice and evaporated milk.  Stir in orange rind, carrot, raisins and walnuts.  Mix well.  Combine flour, baking powder, cinnamon and salt in a large bowl.  Add carrot mixture.  Stir just until moistened.

Spoon 2 tbsp. batter into each greased or paper lined muffin cup.  Spoon 1 tbsp. cream cheese mixture on top cover with remaining batter.  Bake at 350 for 15 – 20 minutes.