Glazed Carrot Cake Muffins
6
Points®
Total time: 1 hr 18 min • Prep: 15 min • Cook: 18 min • Serves: 12 • Difficulty: Easy
Use finely grated carrots for a moister, tastiermuffin. Add more or less orange zest to taste.
Ingredients
All-purpose flour
1 cup(s), (250 ml)
Whole wheat flour
¾ cup(s), (175 ml)
Baking powder
2 tsp(s), (10 ml)
Table salt
½ tsp(s), (2 ml)
Ground cinnamon
½ tsp(s), (2 ml)
Ground nutmeg
¼ tsp(s), (1 ml)
Egg
1 large
Canned unsweetened light coconut milk
1 cup(s), (250 ml)
Dark brown sugar
⅓ cup(s), (75 ml), firmly packed
Canola oil
3 tbsp(s), (45 ml)
Vanilla extract
1½ tsp(s), (7 ml)
Carrots
1½ cup(s), (375 ml), finely grated
Neufchâtel cheese
1½ oz, (43 g), softened
Powdered sugar (confectioner's)
2 tbsp(s), (30 ml)
Canned unsweetened light coconut milk
1½ tsp(s), (7 ml)
Orange zest
¼ tbsp(s), (1 ml), grated
Instructions
1
Preheat oven to 425°F (220°C). Line 12 standard muffin cups with paper liners.
2
In a large bowl, combine both types flour, baking powder, salt, cinnamon and nutmeg.
3
In a medium bowl, whisk together egg, 1 cup (250 ml) coconut milk, brown sugar, oil and vanilla until blended; stir in carrots.
4
Stir carrot mixture into flour mixture just until blended.
5
Divide batter among prepared muffinpan cups (a rounded 1/4 cup (60 ml) in each). Bake until a toothpick inserted in centre of each muffin comes out clean, about18 minutes. Remove muffins from pan and transfer to a wire rack; cool completely.
6
Meanwhile, to make glaze, whisk together cream cheese, powdered sugar, 1 1/2 tsp (7 ml) coconut milk and orange zest in a small bowl until smooth; spread glaze evenly on tops of cooled muffins.
7
Serving size: 1 muffin
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.