CARROT CAKE MUFFINS (WITH CARROT AND CAULIFLOWER)

Carrot Cake Muffins (With Carrot and Cauliflower) image

Provided by Rachie P

Time 25m

Yield 1 dozen muffins, 12 serving(s)

Number Of Ingredients 18

nonstick cooking spray
1/2 cup firmly packed brown sugar
4 tablespoons butter or 4 tablespoons margarine
1 cup carrot, puree
1/2 cup cauliflower, puree or 1/2 cup applesauce
1 large egg
1 tablespoon frozen orange juice concentrate
1 teaspoon vanilla extract
1/4 cup dried apricot, chopped
1/4 cup pitted prunes, chopped
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1 (8 ounce) package cream cheese
1/4 cup powdered sugar
2 tablespoons frozen orange juice concentrate

Steps:

Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
Stir in purees, egg, orange juice, vanilla; then add fruit.
Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
Store in air tight container 2 days at room temperature - or keep in fridge!

Nutrition Facts : Calories 246.1, Fat 11.1, SaturatedFat 6.8, Cholesterol 48.6, Sodium 236.3, Carbohydrate 32.6, Fiber 1.3, Sugar 15, Protein 4.5

There are no comments yet!

Name

Message