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Carrot Raisin Muffins Recipe

Carrot Raisin Muffins

These are moist, delicious muffins with a cream cheese glaze on top.

  • 1-1/2 cups flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 eggs
  • 3/4 cup sugar
  • 1-1/2 cups shredded carrots (from about 4 medium to large size carrots)
  • 1/2 cup raisins
  • 1/3 cup milk
  • 1/3 cup + 1 T. butter
  • 1/4 cup cream cheese
  • 1 cup confectioners' sugar
  • 2 T. milk
  • 1/2 tsp. vanilla

Preparation -
Mix the flour, baking powder, baking soda, cinnamon and salt together; Set aside. Beat the sugar and eggs together. Add the shredded carrots, raisins, milk, and 1/3 cup melted butter and mix well. Stir in the flour mixture until moistened. Spoon the mixture into 12 paper lined muffin cups. Bake in a preheated oven at 400° degrees for 16 to 18 minutes or until the muffins are an even golden brown color. To prepare the glaze - combine the cream cheese and 1 tablespoon melted butter. Add the confectioners' sugar, milk and vanilla. Mix until smooth. Spread over the muffins. Makes 1 dozen muffins.

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This convenieint carrying case holds 24 cupcakes or muffins and allows for easy transport to picnics, parties and other events. It features a locking lid, an easy grip handle, and includes a non-stick 12-cup muffin pan.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
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