Cheesecake Muffins(Taken from Quilt Inn Country Cookbook)
8 oz. package cream cheese, softened (That's about 225g, or one "block" pack)
2 Tbsp sugar
1 tsp orange rind, grated fine
Cream rind, sugar and cheese together in bowl until smooth. Set aside
1/3 cup butter
1/2 cup brown sugar
2 Tbsp orange juice concentrate
1 tsp orange rind, grated
1/2 cup evaporated milk
1 1/4 cups finely grated carrots
1/2 cup raisins
1/2 cup chopped walnuts
1 1/4 cups all purpose flour
1 tsp baking powder
1 tsp cinnamon
Preheat oven to 180C (350F). Cream butter and brown sugar together in mixing bowl. Beat in eggs, orange juice concentrate and milk. Stir in orange rind, carrots, raisins, and walnuts. Combine flour, baking powder and cinnamon in large mixing bowl. Add wet mixture.
Stir just until moistened. Spoon 2 tablespoons batter into each muffin cup, using only half the batter mix.
Spoon one tablespoon filling on top. Cover with remaining batter. Bake for 15 to 20 minutes or until top is firm and springs back when pressed lightly.
We swapped the juice concentrate for fresh juice, since we had the orange anyway, and added a few drops of orange essence.
We also switched the raisins for sultanas, because that's what I had. And we skipped the walnuts because I don't like them.
Master One loves this cooking thing
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This was an entry for
The Cookbook Challenge: Week 15 - Muffins.
Don't forget to get messy with your young 'uns for Kids In The Kitchen, training our next generation of food bloggers! ;)