Carrot Cake Muffins

(12 servings) Printable Version

1 and 3/4 cups all-purpose flour
2/3 cup brown sugar - packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 dash ground mace
1/2 cup crushed pineapple (with juice)
1/2 cup vegetable or canola oil
1 large egg - lightly beaten
1 and 1/2 teaspoon vanilla
2 cups shredded carrots
1/4 cup walnuts - chopped

Preheat oven to 400 degrees.

Prepare 12 muffin cups with a muffin papers or a generous coating of cooking spray.

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, cinnamon, salt and mace together.

In a separate bowl, stir together the pineapple, oil, egg and vanilla until well blended.

Add wet ingredients to the dry ingredients. Stir until just combined. Add carrots and walnuts and stir until just combined.

Spoon batter into prepared muffin cups. Bake 15 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean.

If you'd like to top them with some very nice cream cheese frosting, here's the recipe I use:

OPTIONAL FROSTING:

Using a hand mixer and a medium sized bowl, blend 4 ounces of cream cheese (1/2 a usual package) and 2 Tablespoons of softened butter until smooth. Add 8 ounces of powdered sugar (1/2 of a usual package) and 1 teaspoon of vanilla extract. Beat until light and fluffy.

Wait until the muffins are at room temperature before frosting.

Enjoy!

Now my favorite dessert is my favorite breakfast! Includes instructions for an optional cream cheese frosting.

Mr Breakfast would like to thank pancakegirl for this recipe.

Recipe number 1903. Submitted 11/27/2006.

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