CARROT CAKE MUFFINS (WITH CARROT AND CAULIFLOWER)
This is an amazing 'muffin' recipe (I think they're almost like cupcakes when you add the frosting) from Jessica Seinfeld's book "Deceptively Delicious". I get rave reviews everytime I make them. I prefer to use applesauce in place of the pureed cauliflower.
Provided by Rachie P
Categories Quick Breads
Time 25m
Yield 1 dozen muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
- In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
- Stir in purees, egg, orange juice, vanilla; then add fruit.
- Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
- Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
- Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
- Store in air tight container 2 days at room temperature - or keep in fridge!
Nutrition Facts : Calories 246.1, Fat 11.1, SaturatedFat 6.8, Cholesterol 48.6, Sodium 236.3, Carbohydrate 32.6, Fiber 1.3, Sugar 15, Protein 4.5
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