Subj : New Recipes - 06
To   : All
From : Dave Drum
Date : Tue Jun 10 2025 05:26:55

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Cake Muffins
 Categories: Cakes, Snacks, Fruits, Nuts
      Yield: 12 servings
 
MMMMM--------------------------MUFFINS-------------------------------
  1 1/2 c  A-P flour
  1 1/2 ts Ground cinnamon
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground ginger
    1/4 ts Ground nutmeg
    1/2 c  Packed brown sugar
    1/2 c  Sugar
      2 lg Eggs; room temp
    1/4 c  Oil
    1/4 c  Buttermilk
      1 ts Vanilla extract
  1 1/2 c  Finely grated carrot
    1/2 c  Raisins
    1/2 c  Chopped walnuts

MMMMM---------------------------GLAZE--------------------------------
      4 oz Cream cheese; softened
    1/2 c  Buttermilk
      1 ts Vanilla extract
    2/3 c  Confectioners' sugar
 
  Set oven @ 350ºF/175ºC.
  
  Line a 12-cup muffin tin with paper liners; lightly
  grease with cooking spray. Set aside.
  
  To make the muffins, in a large mixing bowl, stir
  together flour, cinnamon, baking powder, baking soda,
  salt, ginger and nutmeg; set aside.
  
  In another large mixing bowl, combine brown sugar,
  granulated sugar, eggs, oil, buttermilk and vanilla.
  Fold in shredded carrots, raisins and walnuts until
  combined.
  
  Add the flour mixture to the wet ingredients; stir until
  flour is moistened and no dry patches remain (do not
  overmix).
  
  Spoon batter into the prepared muffin liners, filling
  each about 3/4 full. Bake 18-20 minutes or until golden
  on the edges. Let cool in the pan for 5 minutes before
  transferring to a wire rack to cool completely.
  
  To make the glaze, use a handheld electric mixer to beat
  the cream cheese, buttermilk and vanilla extract until
  smooth, 2-3 minutes. Add confectioners’ sugar; beat on
  low until the glaze is smooth and creamy, another 2-3
  minutes. If the glaze is too thick, add additional
  buttermilk, 1 tablespoon at a time, until the desired
  consistency is reached. Drizzle a generous amount of
  glaze over each cooled muffin.
  
  Lauren Habermehl, Pewaukee, Wisconsin
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Upset Foodies: offer them vegetable bacon.
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