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Carrot Raisin Muffins Recipe

Guest Author - Sandy Moyer

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.


Oneida 24-c. Cupcake Carrying Case24-cup Cupcake Carrying Case
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.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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