Carrot Cream Cheese Muffins
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Recipe Summary Carrot Cream Cheese Muffins
Luscious, chewy muffins filled with a walnut cream cheese filling. I got this recipe from my fiend Anna when I went to the U.S. for the first time. It 's grrrrrreat ! Enjoy !Ingredients | Rarebit Fiend2 ¼ cups all-purpose flour⅓ cup white sugar2 teaspoons baking soda¼ cup margarine, softened½ cup egg substitute1 cup lowfat buttermilk2 tablespoons frozen orange juice concentrate1 tablespoon vanilla extract1 cup grated carrots½ cup raisins, plumped and drained6 tablespoons lowfat cream cheese, softened2 tablespoons nonfat sour cream⅓ cup white sugar½ cup finely chopped walnutsDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.Info | Rarebit Fiendprep: 15 mins cook: 25 mins total: 40 mins Servings: 12 Yield: 12 muffins
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