Carrot Cake Muffins (With Carrot and Cauliflower) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an amazing 'muffin' recipe (I think they're almost like cupcakes when you add the frosting) from Jessica Seinfeld's book Deceptively Delicious . I get rave reviews everytime I make them. I prefer to use applesauce in place of the pureed cauliflower. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
2. In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
3. Stir in purees, egg, orange juice, vanilla; then add fruit.
4. Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
5. Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
6. Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
7. Store in air tight container 2 days at room temperature - or keep in fridge!
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