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From Pillsbury Festive Spring Recipes, 1982

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 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

 

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

Directions

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

Bit O-Sunshine Surprise Muffins

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