Carrot Spice Muffins
Posted on October 8, 2012 by Webdev
Carrot Spice Muffins
Makes 12 standard size muffins.
1-1/3 cups Gluten Free Pantry French Bread Flour Mix
1 cup sugar
1-1/2 teaspoon baking soda
1 teaspoon gf baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup vegetable oil
3 large eggs
1-1/2 cups finely grated carrots
1 cup finely chopped walnuts
1 cup golden raisins
Cream Cheese Frosting:
8 ounces gf cream cheese
5 Tablespoons unsalted butter, at room temperature
2 teaspoons gf vanilla
2 cups powdered sugar, sifted
Grated lemon or orange zest (optional)
Preheat oven to 350 degrees F. Grease muffin tins or line with muffin cups.
In a large bowl, thoroughly whisk all dry ingredients together. Add oil and eggs, beating on low speed. Stir in carrots, nuts, and raisins.
Divide batter into muffin tins. Bake until a toothpick inserted into 1 or 2 muffins comes out clean, approximately 15-18 minutes. Let cool for several minutes before removing from pan.
Set on baking rack and allow to cool completely before frosting.
These muffins will keep, covered for several days.
In a medium bowl, beat cream cheese, butter and vanilla until just blended. Add powdered sugar, one-third at a time, until just smooth and frosting has reached desired consistency. (Optional: `stir in lemon or orange zest for additional flavoring.)
This frosting will keep refrigerated for about 1 week or frozen for up to 3 months. Soften and stir until smooth before using.
This recipe is made for 12 standard size muffins, however you can also use jumbo muffins tins, or mini muffin tins – just adjust the baking times as follows:
Jumbo – bake for 22-25 minutes
Standard – bake for 15-18 minutes
Mini – bake for 10 to 12 minutes.
Have all ingredients at room temperature, 68-70 degrees F.
Tips for Cream Cheese Frosting:
Don’t overbeat the cream cheese.
Cold (not softened) cream cheese produces the best texture of frosting.
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