Carrot Muffins with Orange Cream Cheese

                            SUNDAY MORNINGS at MY HOUSE

                               a tweaked version... Sunset Magazine | April 2013

• 1 1/4 cups sugar
• 1/4 cup unsalted butter
• 1 1/4 cups shredded carrots
• 1 cup currants
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 1/3 cups water
• 1 cup unbleached, all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 ounces cream cheese, room temperature
• 1 tablespoon organic orange zest

1.  PREHEAT OVEN to 400˚F.  Grease a 12 cup muffin tin.
2.  In a medium saucepan, combine sugar and next 7 ingredients.  Add the water. Heat over medium-high heat, stirring occasionally, just until mixture comes to a boil.
3.  In a mixing bowl, whisk together the flours, baking powder and baking soda.  Add the warm ingredients from the saucepan; stir just until combined.  Divide mixture evenly between the muffin cups.
4.  Place the muffin tin on the middle rack of oven.  Bake for 15 minutes, or until browned and toothpick inserted into center comes out clean.  Cook on rack.
5.  In a small bowl stir together until smooth the cream cheese and orange zest.

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