Thursday, May 20, 2010

Carrot Cake Muffins

Nonstick cooking spray
1/2 cup firmly packed brown sugar
4 tablespoons trans-fat-free soft tub Margarine spread/butter
1 cup carrot puree
1/2 cup cauliflower puree
1 large egg
2 tablespoons frozen orange juice concentrate
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice

1 package cream cheese
1/4 cup powdered sugar
2 tablespoons frozen orange juice

1. preheat oven 350 degrees

2. Mix the sugar and margarine until smooth, stir in purees, orange juice, and vanilla. Then add the flour, baking powder, baking soda, cinnamon, and allspice. Stir until everything is blended together, do not overmix.

3. Divide batter into muffin cups and cook for 12 to 15 minutes.

4. frost with frosting. These are also good with out the frosting.

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