Carrot Cake Muffins
(12 servings) Printable Version
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:
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.
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.
Comments About This Recipe
What do you think of Carrot Cake Muffins?
From Muffin Maker
Overall Average Rating =(out of 5)
Based on 1 vote.
These where awesome!
Comment submitted: 6/15/2007 (#3024)
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