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Carrot Muffins with Cream Cheese Icing Recipe

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This recipe for Carrot Muffins with Cream Cheese Icing is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Muffins:
2-1/4 C. Flour
1-1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 C. Brown Sugar
1/2 C. Sugar
2 Eggs
1/2 C. Vegetable Oil
1/2 C. Sour Cream
1-1/2 C. grated Carrots
8 oz. can crushed Pineapple, do not drain
1 tsp. Vanilla Extract
Icing:
3 oz. Cream Cheese, softened
1 Tbsp. Butter, melted
1-1/2 C. Powdered Sugar
1 Tbsp. Milk
1/2 tsp. Vanilla Extract

Directions:
Directions:
Preheat oven to 375º Line 24 muffin cups with paper liners and set aside.
Muffins:
In large bowl, combine flour, baking powder, soda, cinnamon, and sugars; mix well.
In a medium bowl, combine eggs, oil, sour cream, carrots, pineapple and vanilla and mix well. Add to flour mixture and stir until all ingredients are combined. Fill muffin cups 3/4 full of batter.
Bake for 20-25 minutes or until muffins are firm and golden brown. Remove from muffin pan to a wire rack to cool completely.
Icing:
In a small bowl, combine cream cheese and melted butter; mix. Add powdered sugar, milk, and vanilla; beat until mixed. Drizzle this mixture over the cooled muffins.

Number Of Servings:
Number Of Servings:
24

 

 

 

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