Sunday, June 26, 2011

Carrot Raisin Muffins with Cream Cheese Icing



1½ cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp salt
2/3 cup canola oil
2 eggs
1 cup carrot
2/3 cup crushed pineapple drained leaving some moisture in it
½ cup raisins


Mix flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Make a well in the centre of the dry mix and add oil, eggs, carrot and pineapple and mix. Lastly add the raisins. Don’t over mix. Spoon mix into greased muffin pan and bake for around 25 minutes at 325 degrees Fahrenheit. Makes 12.     

Cream Cheese Icing

1 package of cream cheese, softened
¼ cup butter, softened
1 cup confectioners sugar
½ tsp vanilla extract


 In a bowl cream together the cream cheese and the butter until creamy.  Mix in the vanilla and then gradually stir in the confectioners’ sugar. Keep refrigerated after placing on muffins.

1 comment:

Kari said...

Mmm I have a SIL who would LOVE to have this recipe! Thanks for linking up to Tutorial Tuesday last week I hope you come back and link up again next week!

Newlyweds on a Budget