Carrot Muffins

Carrot Muffins
Servings: 12 Yield: 12 muffins Prep 20 mins Bake 375°F 20 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped walnuts
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1 cup unsweetened applesauce
  • 1 cup grated carrots (8 ounces)
  • 1/4 cup golden raisins, chopped
  • Cream Cheese Spread (recipe follows)

Make It

1. Heat oven to 375 degrees F. Coat 12-cup standard-size muffin pan with nonstick cooking spray.

2. Mix flours, soda, cinnamon, salt, cloves and nuts in bowl.

3. Beat egg and sugar in medium-size bowl. Add oil, vanilla and applesauce.

4. Make well in center of flour mixture. Add egg mixture to well. Stir until flour mixture is evenly moistened and batter comes together. Fold in carrots and raisins. Spoon 1/3 cup batter into each cup.

5. Bake in 375 degrees F oven 20 minutes, until pick inserted in centers comes out clean. Let cool in pan on rack 2 minutes. Turn out on rack; cool.

6. Serve muffins warm or at room temperature with spread.

Cream Cheese Spread

Ingredients

  • 1 package (8 ounces) cream cheese, at room temperature
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 1/2 teaspoon vanilla
  • 1/2 cup confectioners sugar

Make It

1. Beat together cheese and butter in small bowl until smooth. Beat in vanilla. Gradually beat in sugar until fluffy.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 325, Fat, total (g): 19, chol. (mg): 49, sat. fat (g): 7, carb. (g): 36, fiber (g): 2, pro. (g): 5, sodium (mg): 261, Percent Daily Values are based on a 2,000 calorie diet.