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    Carrot Cheesecake Muffins


    Source of Recipe


    Web
    Carrot Cheesecake Muffins

    Batter:
    2 C. sugar
    1 1/4 C. vegetable oil
    4 eggs
    2 T. lemon juice
    2 t. vanilla
    3 C. all-purpose flour
    2 1/2 t. cinnamon
    1/2 t. salt
    2 t. baking powder
    3 C. shredded carrots
    1 C. yellow raisins
    1/2 C. chopped pecans
    Topping:
    12 oz. cream cheese
    1 egg
    1/3 C. sugar
    1/2 t. vanilla
    3 T. all purpose flour

    Dust muffins when cool:

    cinnamon

    powdered sugar

    Preheat oven to 350°F.

    Prepare muffin tins with cupcake papers. Spray with vegetable spray.

    Blend all batter ingredients, in order given. Spoon evenly into prepared tins.

    Cream topping ingredients in order given to make a thick mixture. Add a heaping tablespoon of topping on the top of each muffin. Dust lightly with cinnamon - if desired.

    Bake for 20 to 25 minutes. Cool very well then dust with confectioners' sugar.

    Makes 20 - 24 muffins.

 

 

 

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