Here's a great breakfast or after dinner treat! Carrot muffins are flavorful and pair deliciously with a cream cheese frosting. Find the recipe for both below!
Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 30 minutes
Total Time: 1 hour 15 minutes
2 cups flour
3 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
¼ cup sugar or alternative sweetener
1 cup of melted butter
3 eggs
2 cups raw carrots, shredded
1 apple, peeled and shredded
½ cup raisins
¾ cup of heavy whipping crème
1 brick of cream cheese
2 Tbs of powdered sugar or alternative sweetener
1. Preheat oven to 375. Grease or line muffin tins.
2. In a large bowl whisk together flour, baking powder, cinnamon, and salt.
3. Whisk together sugar, butter, and eggs in a separate bowl.
4. Stir egg mixture into dry ingredients just until combined.
5. Lightly fold in carrots, apples and raisins.
6. Divide the mixture into prepared muffin tins
7. Bake 25 to 29 minutes or until tops are golden and a toothpick comes out clean.
While they are baking...
8. Whip the heavy cream on medium speed, until soft peaks form. Whip an additional minute to create a thicker consistency.
9. Add one brick of soft cream cheese, continue whipping until thoroughly blended.
10. Add sweetener, and blend.
11. Allow muffins to cool for at least 30 minutes before adding topping.
12. Garnish with cinnamon and/or pecans.
1. Store in airtight container.
2. We think these taste the best right out of the oven!
Produce Box
hello@blueranchfarm.com
512-615-8010
3225 FM 696
Lexington, TX 78947
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