Carrot Muffins with Cream Cheese Glaze

Prep Time 20 min
Cook Time 20 Min
Servings 18
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • MUFFINS
  • 2 cups all-purpose flour
  • 2 tsps. baking soda
  • 2 tsps. ground cinnamon
  • 1/4 tsp. salt
  • 1 1/4 cups sugar
  • 2 cups shredded carrots, about 1/4 pound
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1/4 cup sweetened flaked coconut
  • 3 large eggs
  • 1 cup Crisco® Pure Canola Oil
  • 2 tsps. vanilla extract
  • 1 Granny Smith Apple
  • GLAZE
  • 2 oz. cream cheese
  • 3/4 tbsp. butter
  • 1/2 tsp. milk
  • 1/4 tsp. vanilla extract
  • 3/4 cup powdered sugar

Directions

  • Step 1

    HEAT oven to 350°F. Coat eighteen 1/2-cup muffin cups with no-stick cooking spray.

  • Step 2

    WHISK together flour, baking soda, cinnamon and salt in large bowl. Whisk in sugar. Add carrots, pecans, raisins and coconut; toss well.

  • Step 3

    WHISK together eggs, oil and vanilla in small bowl; stir in shredded apple.

  • Step 4

    ADD egg mixture to flour mixture, stirring until batter is just combined. Divide batter among muffin cups, filling no more than 3/4 full.

  • Step 5

    BAKE until a toothpick inserted comes out clean, about 15 to 20 minutes. Cool muffins in pan on racks 5 minutes before turning out onto racks to cool completely.

  • Step 6

    BEAT cream cheese and butter until blended. Add milk and vanilla.

  • Step 7

    BEAT in powdered sugar gradually until desired consistency. Drizzle over cooled muffins.

Serving size
(1 muffin)

  • Calories 310
  • Calories from Fat150g
  • Total Fat 18g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 210mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 2g
  • Sugars 21g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet