FROSTED CARROT MINI MUFFINS
These delicate muffins, developed by the Country Woman home economists, feature the sweet goodness of carrots and coconut topped with rich, citrusy frosting. Young and old alike will love them and definitely ask for seconds...and thirds.
Provided by Taste of Home
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, carrots and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Stir in coconut. , Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 12-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, cream the butter, confectioners' sugar, orange zest and juice until light and fluffy; add enough milk to achieve desired consistency. Frost muffins.
Nutrition Facts : Calories 170 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 126mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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Scott Taylor
[email protected]I'm so glad I found this recipe. These muffins are delicious and they're so easy to make.
Avira D'Costa
[email protected]I made these muffins for a bake sale and they sold out in minutes! Everyone loved them.
MD kukon Mia
[email protected]These muffins are a great way to get kids to eat their vegetables. My kids love them and they don't even realize they're eating carrots.
Gg BzzGAgg
[email protected]I've been looking for a healthy muffin recipe and this one fits the bill. They're made with whole wheat flour, honey, and carrots, so they're packed with nutrients.
Aliegber Sabriov
[email protected]These muffins are perfect for a quick and easy breakfast. I often make a batch on the weekend and then have them throughout the week.
Opoku Alfred
[email protected]I'm not a huge fan of cream cheese frosting, so I used a simple glaze made with powdered sugar and milk instead. It was still very good.
Alamin Frp
[email protected]These muffins were a great way to use up some leftover carrots. They were easy to make and they tasted great.
Kashif Lakk
[email protected]I added some chopped walnuts to the batter and they were delicious! I also used maple syrup instead of honey and they were still very moist.
Malik Hunain
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great!
reham younis
[email protected]I thought these muffins were just okay. They were a little too dense for my taste and the frosting was a bit bland.
Tanguy
[email protected]I was disappointed with these muffins. They were dry and the frosting was too sweet. I wouldn't make them again.
Abdon Aruei Arok
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Ciera Scott
[email protected]These muffins are so easy to make and they taste amazing! I love that they're made with whole wheat flour and honey instead of sugar.
Thick Hunn
[email protected]I'm not usually a fan of carrot cake, but these muffins were surprisingly good. The frosting is light and fluffy, and the carrots add a nice texture.
Neriza Ong
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them. The frosting is especially delicious.
Dilshaad Up
[email protected]These mini muffins were a hit with my family! They're moist, flavorful, and the cream cheese frosting is the perfect touch. I'll definitely be making these again.