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."
 
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Ready In:
25mins
Ingredients:
18
Yields:
1 dozen muffins
Serves:
12
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ingredients

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directions

  • 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!

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RECIPE SUBMITTED BY

I am a married stay at home mom (former teacher) with two little girls. I enjoy cooking but love baking even more! (My husband certainly doesn't complain!) All the girls in my family and I all enjoy exchanging recipes and trying them out on our families. Taste of Home and Betty Crocker were my original kitchen/recipe resources - now I am a Zaar-aholic! I love trying out new recipes and my family does too! It brings me great joy and is a personal goal of mine to be able to offer a meal or a treat to any guest that comes in my door.
 
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