Carrot Muffins with Cream Cheese Glaze
Prep Time: 20 min
Cook Time: 20 Min
Serves 18 Servings
Difficulty Easy
Ingredients
MUFFINS
- 2 C. all-purpose flour
- 2 tsps. Clabber Girl® Baking Soda
- 2 tsps. Spice Islands® Ground Saigon Cinnamon
- 1/4 tsp. salt
- 1 1/4 C. sugar
- 2 C. shredded carrots, about 1/4 pound
- 1/2 C. chopped pecans
- 1/2 C. raisins
- 1/4 C. sweetened flaked coconut
- 3 large eggs
- 1 C. Crisco® Pure Canola Oil
- 2 tsps. Spice Islands® Pure Vanilla Extract
- 1 Granny Smith Apple
GLAZE
- 2 oz. cream cheese
- 3/4 Tbsp. butter
- 1/2 tsp. milk
- 1/4 tsp. Spice Islands® Pure Vanilla Extract
- 3/4 C. powdered sugar
Directions
- HEAT oven to 350°F. Coat eighteen 1/2-cup muffin C. with no-stick cooking spray.
- WHISK together flour, baking soda, cinnamon and salt in large bowl. Whisk in sugar. Add carrots, pecans, raisins and coconut; toss well.
- WHISK together eggs, oil and vanilla in small bowl; stir in shredded apple.
- ADD egg mixture to flour mixture, stirring until batter is just combined. Divide batter among muffin cups, filling no more than 3/4 full.
- BAKE until a toothpick inserted comes out clean, about 15 to 20 minutes. Cool muffins in pan on racks 5 minutes before turning out onto racks to cool completely.
- BEAT cream cheese and butter until blended. Add milk and vanilla.
- BEAT in powdered sugar gradually until desired consistency. Drizzle over cooled muffins.
