Carrott Raisin Muffins
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Carrot Raisin Muffins with Cream Cheese Frosting
Makes 12 medium muffins
Perfect for spring, these muffins are easy to make and delicious to eat. The cream cheese frosting makes them just like little carrot cakes! They are wonderful without the frosting too!

If you choose to make them gluten free, substitute the flour with your choice of gluten free flour, or use the Pamela’s Pancake and Baking Mix in place of the two cups of flour and baking powder.

Carrots are a great source of vitamins A, B1, B2, B6, and K, as well as, biotin, fiber, potassium and thiamine. Carrots help prevent breast, lung and colon cancer, heart disease, and stroke. They also are beneficial to skin and eye health.

For the muffins
2 cups flour
2 tsp baking powder
1 cup sugar
tsp ground cinnamon
tsp ground ginger
cup carrots, shredded
cup raisins
cup walnuts, chopped
8 ounces canned crushed pineapple
2 eggs
cup butter, melted
1 teaspoon vanilla extract

For the frosting
8 ounces cream cheese, room temperature
2 ounces butter, room temp
1 cup powdered sugar
1/2 teaspoon vanilla bean paste or vanilla extract

• Preheat the oven to 375. Line 12 medium or 24-36 mini muffin tins with paper cups.

• Combine the flour, baking powder, sugar, cinnamon and ginger in a large bowl. Stir in the carrots, raisins and nuts.

• In a second bowl, combine the undrained pineapple, eggs, butter and vanilla. Stir into the dry ingredients until just blended.

• Spoon into the muffin cups. Bake for 20-25 minutes – slightly less time for mini muffins. Cool.

• Meanwhile, make the frosting. In the bowl of an electric mixer set on low, or with a hand held mixer, beat the cream cheese and butter. Add the powdered sugar and mix on low for 10 seconds to incorporate. Then beat on high until well blended and smooth. Scrape down the bowl as necessary. Add the vanilla and blend well.

• Spread each muffin with 1-2 Tablespoons of frosting. You may also use a pastry bag fitted with a decorative tip to frost the muffins.

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