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MORNING GLORY CARROT MUFFINSThese tasty morsels will help get your party started. Created with health and nutrition in mind.Servings: 12 |
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INGREDIENTS:Muffins1 ½ cups all-purpose flour1 1/2 cups granulated sugar 1 ½ teaspoons ground cinnamon 1 ½ teaspoons baking soda ½ teaspoon salt 1 14.5-ounce can carrots, drained 1 8-ounce can crushed pineapple, drained ¾ cup vegetable oil 2 large eggs, lightly beaten 2 teaspoons vanilla extract 1 cup shredded sweetened dried coconut ¾ cup pecans, chopped Frosting1 4-ounce package cream cheese, softened3 tablespoons butter, softened 1 ½ cups confectioners’ sugar |
PREPARATION:Prepare muffins: Preheat oven to 350°. Grease a 12-cup muffin tin. In large bowl combine flour, sugar, cinnamon, baking soda, and salt. In large bowl, mash carrots until smooth; add crushed pineapple, oil, eggs and vanilla until well blended. Add to dry ingredients until just mixed; fold in coconut and pecans.Spoon mixture into prepared muffin tins, almost to top. Bake 30 minutes or until tester inserted in center comes out clean. Cool; 10 minutes. Remove muffins from pans. Cool completely. Prepare Frosting: In mixing bowl combine cream cheese and butter until well blended. Add confectioners’ sugar; beat until smooth. Top carrot muffins with frosting. |