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CraftLady
Posted May 21, 2004 07:00 AM
CARROT CHEESECAKE MUFFINS
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
2 tbsps. lemon juice
2 tsps. vanilla
3 cups flour
2 1/2 tsps. cinnamon
1/2 tsp. salt
2 tsps. baking powder
3 cups shredded carrots
1 cup yellow raisins
1/2 cup chopped pecans
Topping:
12 ozs. cream cheese
1 egg
1/3 cup sugar
1/2 tsp. vanilla
3 tbsps. flour
Preheat oven to 350°F. Blend all batter ingredients, in order given. Spoon evenly into prepared tins.
Cream topping ingredients in order given to make a thick mixture. Pour on top of muffins.
Bake for 20 to 25 minutes. Cool then dust with cinnamon and powdered sugar. Makes 20 - 24 muffins.
Posted May 21, 2004 07:00 AM
CARROT CHEESECAKE MUFFINS
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
2 tbsps. lemon juice
2 tsps. vanilla
3 cups flour
2 1/2 tsps. cinnamon
1/2 tsp. salt
2 tsps. baking powder
3 cups shredded carrots
1 cup yellow raisins
1/2 cup chopped pecans
Topping:
12 ozs. cream cheese
1 egg
1/3 cup sugar
1/2 tsp. vanilla
3 tbsps. flour
Preheat oven to 350°F. Blend all batter ingredients, in order given. Spoon evenly into prepared tins.
Cream topping ingredients in order given to make a thick mixture. Pour on top of muffins.
Bake for 20 to 25 minutes. Cool then dust with cinnamon and powdered sugar. Makes 20 - 24 muffins.