Orange Carrot Cheesecake Muffins Jan Peterson

Filling

1 - 3 oz. pkg. cream cheese ½ tsp. finely grated orange rind

2 T. sugar

Batter

½ c. margarine 8 tiny carrots grated

½ c. brown sugar 2 c. flour

2 eggs ½ tsp. salt

½ c. evaporated milk 1 tsp. baking powder

1 tsp. finely grated orange rind ½ tsp. cinnamon

2 T. frozen orange juice concentrate

Preheat oven to 350°.

Cream the filling ingredients together in small bowl until smooth. Set aside. Cream margarine and brown sugar together until fluffy. Beat in eggs, juice concentrate and milk. Stir in orange rind, and grated carrot. Mix well. Combine dry ingredients and add to carrot/orange mixture. Stir together until well moistened.

Spoon 3 tablespoons batter into each greased muffin cup. Drop 1 Tablespoon cream cheese mixture on top and cover with more batter. Bake at 350° for 15 to 20 minutes or until top springs back when lightly touched.