Mmmmm...

I made a new muffin recipe today, wow, they are good! Here's the recipe:

Carrot Pumpkin Cheesecake Muffins

1 pkg (8 oz.) cream cheese, softened
2 eggs
2 tablespoons sugar
1 tablespoon lemon juice
1 pkg (14 oz.) pumpkin quick bread and muffin mix
1 cup shredded carrots
3/4 cup milk
1/2 cup raisins
2 tablespoons vegetable oil
1/2 cup chopped pecans
3 tablespoons butter, softened


1. Heat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

2. In a medium bowl, beat cream cheese, 1 egg, sugar, adn lemon juice until smooth.

3. Set aside 1/2 cup of muffin mix for topping. Place rest of mix in large bowl. Add remaining egg, carrots, milk, raisins and oil. Stir until well blended.

4. Fill each muffin cup with 1/4 cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over top of each muffin.

5. In a small bowl, combine reserved muffin mix, pecans, and butter. Mix with fork until crumbly. Sprinkle evenly over the cream cheese in each muffin cup.

6. Bake at 350 degrees for 25 minutes. Remove from oven and cool muffins in pan for 15 minutes. Gently lift muffins out of pan and cool completely.

The recipe makes 12 pretty big muffins, but you could do smaller ones and get at least 18. I didn't put the pecans on either. Enjoy!