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1
Position oven rack in the middle position; preheat oven to 350; coat the cups and top surface of a 12-cup muffin pan with vegetable spray.
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2
Filling: place cream cheese in a small bowl; add sugar, and mash with a dinner fork until well blended.
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3
Cover with plastic wrap and place in the freezer 10 minutes to chill.
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4
Muffins: sift together the flour, salt, baking powder, and cinnamon.
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5
Cream the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
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6
With the mixer running, add eggs, one at a time, beating after each addition.
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7
Add orange extract, orange juice, and orange zest.
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8
Add sifted dry ingredients and mix well.
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9
Fold in carrots, raisins, and walnuts.
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10
Place 2 T batter in each muffin cup.
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11
Tap gently to distribute batter evenly in each cup.
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12
Add a generous tablespoon of filling to each cup.
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13
Add remaining batter until each cup is full.
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14
Spread and smooth batter with the back of a spoon until filling is completely covered.
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15
Tap muffin pan again gently.
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16
Bake 20-22 mintues, or until a pick comes out clean.
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17
Cool on a rack at least 20 minutes.
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18
Use the tip of a knife and your fingers to remove muffins from pan (don't tip the pan and dump muffins out).
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19
Store cooled muffins loosely wrapped in wax paper in a plastic container in the refrigerator.
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20
Warm to room temperature before serving.
