AuthorRetroRuth
From Pillsbury Festive Spring Recipes, 1982
[cooked-sharing]
1 package carrot nut quick bread mix
¾ cup water
½ cup crushed pineapple, drained
½ cup golden raisins
3 oz cream cheese, cut into 12 cubes
2 tbsp melted butter or margarine
Sugar
1
Heat oven to 400 degrees F. Line muffins cups with paper liners. In a large bowl, combine mix, water, pineapple, raisins, and egg. Stir just until dry particles are moistened. Fill prepared muffin cups half full; place 1 cream cheese cube on top of batter in each muffin cup; top each with one teaspoonful of the remaining batter.
2
Bake at 400 degrees F for 20 to 25 minutes or until top springs back when lightly touched. Cool 5 minutes; remove from pan. Brush with melted butter; sprinkle lightly with sugar. Serve warm. Refrigerate leftovers.
Yield: 12 muffins
CategoryBread and Rolls, Breakfast, Muffins, Pineapple
Ingredients
1 package carrot nut quick bread mix
¾ cup water
½ cup crushed pineapple, drained
½ cup golden raisins
3 oz cream cheese, cut into 12 cubes
2 tbsp melted butter or margarine
Sugar