Carrot Cheesecake Muffins

• 4 ounces cream cheese, softened
• 2 tablespoons sugar
• 1-1/2 teaspoons grated orange zest
• 1/3 cup butter, softened
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup evaporated milk
• 2 tablespoons orange juice
• 1-1/4 cups finely grated carrots (about 3 medium)
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon

1. In a small bowl, beat the cream cheese, sugar and zest until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts.
2. Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350u0b0 for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator.

cream cheese, sugar, orange zest, butter, brown sugar, eggs, milk, orange juice, carrots, raisins, walnuts, flour, baking powder, baking soda, ground cinnamon

Taken from www.tasteofhome.com/recipes/carrot-cheesecake-muffins/ (may not work)