Carrot Pumpkin Cheesecake Muffins
From choclytcandy 14 years agoIngredients
- 1 - 8oz pkg cream cheese softened shopping list
- 2 eggs shopping list
- 2 tbs sugar shopping list
- 1 tbs lemon juice shopping list
- 1 - 14oz pkg pumpkin quick bread and muffin mix shopping list
- 1 cup shredded carrots shopping list
- 3/4 cup milk shopping list
- 1/2 cup raisins shopping list
- 2 tbs vegetable oil shopping list
- 1/2 cup chopped pecans shopping list
- 3 tbs butter, softened shopping list
How to make it
- Heat oven to 350. Spray muffin pan with cooking spray.
- 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.
- Fill each muffin cup with 1/4 cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over the top of each muffin.
- Add pecans and butter to the reserved muffin mix. Mix with fork until crumbly. Sprinkle evenly over the cream cheese in each muffin cup.
- Bake at 350 for 25 minutes. Cool, remove from pan and serve.
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