Carrot Cake Muffins (with Carrot And Cauliflower)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• nonstick cooking spray
• 1/2 cup firmly packed brown sugar
• 4 tablespoons butter or 4 tablespoons margarine
• 1 cup carrot, puree
• 1/2 cup cauliflower, puree or 1/2 cup applesauce
• 1 large egg
• 1 tablespoon frozen orange juice concentrate
• 1 teaspoon vanilla extract
• 1/4 cup dried apricot, chopped
• 1/4 cup pitted prunes, chopped
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 (8 ounce) package cream cheese
• 1/4 cup powdered sugar
• 2 tablespoons frozen orange juice concentrate

Recipe

• 1 preheat oven to 350 degrees. coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
• 2 in large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
• 3 stir in purees, egg, orange juice, vanilla; then add fruit.
• 4 add powders and stir until just combined; do not overmix - there will be lumps in the batter.
• 5 pour batter into muffin cups. bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. cool.
• 6 frosting: beat frosting ingredients together in a medium bowl until smooth. spread onto cooled muffins.
• 7 store in air tight container 2 days at room temperature - or keep in fridge!