Carrot Pumpkin Cheesecake Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Family Circle or Woman's Day magazine. Ingredients:
1 - 8oz pkg cream cheese softened |
2 eggs |
2 tbs sugar |
1 tbs lemon juice |
1 - 14oz pkg pumpkin quick bread and muffin mix |
1 cup shredded carrots |
3/4 cup milk |
1/2 cup raisins |
2 tbs vegetable oil |
1/2 cup chopped pecans |
3 tbs butter, softened |
Directions:
1. Heat oven to 350. Spray muffin pan with cooking spray.
2. In a medium bowl, beat cream cheese, 1 egg, sugar and lemon juice. Set aside. In a small bowl, set aside 1/2 cup of the bread mix for topping. Place rest of mix in another bowl. Add remaining egg, carrots, milk, raisins and oil. Stir until well blended.
3. Fill each muffin cup with 1/4 cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over the top of each muffin.
4. Add pecans and butter to the reserved muffin mix. Mix with fork until crumbly. Sprinkle evenly over the cream cheese in each muffin cup.
5. Bake at 350 for 25 minutes. Cool, remove from pan and serve.
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