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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Carrot Cake Muffins   
    Categories: Cakes, Snacks, Fruits, Nuts   
         Yield: 12 servings   
       
   MMMMM--------------------------MUFFINS-------------------------------   
     1 1/2 c  A-P flour   
     1 1/2 ts Ground cinnamon   
     1 1/2 ts Baking powder   
       1/2 ts Baking soda   
       1/2 ts Salt   
       1/2 ts Ground ginger   
       1/4 ts Ground nutmeg   
       1/2 c  Packed brown sugar   
       1/2 c  Sugar   
         2 lg Eggs; room temp   
       1/4 c  Oil   
       1/4 c  Buttermilk   
         1 ts Vanilla extract   
     1 1/2 c  Finely grated carrot   
       1/2 c  Raisins   
       1/2 c  Chopped walnuts   
      
   MMMMM---------------------------GLAZE--------------------------------   
         4 oz Cream cheese; softened   
       1/2 c  Buttermilk   
         1 ts Vanilla extract   
       2/3 c  Confectioners' sugar   
       
     Set oven @ 350ºF/175ºC.   
        
     Line a 12-cup muffin tin with paper liners; lightly   
     grease with cooking spray. Set aside.   
        
     To make the muffins, in a large mixing bowl, stir   
     together flour, cinnamon, baking powder, baking soda,   
     salt, ginger and nutmeg; set aside.   
        
     In another large mixing bowl, combine brown sugar,   
     granulated sugar, eggs, oil, buttermilk and vanilla.   
     Fold in shredded carrots, raisins and walnuts until   
     combined.   
        
     Add the flour mixture to the wet ingredients; stir until   
     flour is moistened and no dry patches remain (do not   
     overmix).   
        
     Spoon batter into the prepared muffin liners, filling   
     each about 3/4 full. Bake 18-20 minutes or until golden   
     on the edges. Let cool in the pan for 5 minutes before   
     transferring to a wire rack to cool completely.   
        
     To make the glaze, use a handheld electric mixer to beat   
     the cream cheese, buttermilk and vanilla extract until   
     smooth, 2-3 minutes. Add confectioners’ sugar; beat on   
     low until the glaze is smooth and creamy, another 2-3   
     minutes. If the glaze is too thick, add additional   
     buttermilk, 1 tablespoon at a time, until the desired   
     consistency is reached. Drizzle a generous amount of   
     glaze over each cooled muffin.   
        
     Lauren Habermehl, Pewaukee, Wisconsin   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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