"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Carrot Cheesecake Muffins Recipe

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This recipe for Carrot Cheesecake Muffins, by , is from The Gibbons Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Adamo


1 4 oz. pkg. cream cheese, softened
2 tbsp. white sugar
1 1/2 tsp. grated orange rind, divided
1/3 cup soft butter
1/2 cup packed brown sugar
2 eggs
1/2 cup Carnation milk
2 tbsp. frozen orange juice, concentrate
1 1/4 cups finely grated carrots
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon

Combine cream cheese,sugar & 1/2 tsp. of the orange rind in small bowl; set aside.

Cream butter & brown sugar, beat in eggs,milk & juice concentrate. Stir in carrots, raisins, walnuts & remaining 1 tsp. orange rind.

Combine flour, baking powder, baking soda & cinnamon in large bowl. Add carrot mixture & stir just till moistened.

Spoon 2 tbsp. batter into 12 muffin cups. Spoon 2 tsp. cream cheese mixture over each. Top with remaining batter.

Bake in 350 degree oven for 15 to 20 minutes, or until top springs back when touched lightly.




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