| Yield | |
|---|---|
| Source | http://www.razzledazzlerecipes.com/muffin-recipes/carrot-raisin-muffins.htm |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | http://www.razzledazzlerecipes.com/muffin-recipes/carrot-raisin-muffins.htm |
| Prep time | 15 minutes |
| 1 1⁄2 | Cup | Flour |
| 2 | Teaspoon | Ground Cinnamon |
| 1 1⁄2 | Teaspoon | Baking Powder |
| 1⁄2 | Teaspoon | Baking Soda |
| 1⁄2 | Teaspoon | Salt |
| 2 | Eggs | |
| 3⁄4 | Cup | Sugar |
| 4 | Carrots (coarsely shredded) | |
| 1⁄2 | Cup | Raisins |
| 1⁄3 | Cup | Milk (plus 2 tablespoons) |
| 1⁄3 | Cup | Butter (plus 1 tablespoon, melted) |
| 1⁄4 | Cup | Cream Cheese (softened) |
| 1 | Cup | Powdered Sugar |
| 1⁄2 | Teaspoon | Vanilla Extract |
1.Heat oven to 400 degrees F.
2.Combine flour, cinnamon, baking powder, baking soda, and salt.
3.Beat together eggs and sugar. Add carrots, raisins, 1/3 cup milk, and 1/3 cup melted butter. Mix well.
4.Add flour mixture. Stir until dry ingredients are moistened.
5.Spoon batter into 12 greased or paper-lined muffin cups.
6.Bake for 16-18 minutes or until golden brown.
7.Combine cream cheese and 1 tablespoon melted butter. Stir in powdered sugar, 2 tablespoons milk, and vanilla. Drizzle over muffins.