Glazed carrot cake muffins
6
Points®
Total time: 1 hr 23 min • Prep: 20 min • Cook: 18 min • Serves: 12 • Difficulty: Easy
Carrots and coconut milk give these tasty muffins an even moister interior, while a melt-in-your-mouth cream cheese glaze brings both moisture and flavor to the exterior. Cinnamon and nutmeg bring the taste of fall to these muffins. Use finely grated carrots for a moister, tastier muffin. You can use a food processor to grate the carrots or do it by hand. Add more or less orange zest to taste. Garnish the muffins with grated carrot and orange zest. You can make this muffins ahead and store them in the freezer.
Ingredients
All-purpose flour
1 cup(s)
Whole wheat flour
¾ cup(s)
Baking powder
2 tsp
Table salt
½ tsp
Ground cinnamon
½ tsp
Ground nutmeg
¼ tsp
Egg
1 large egg(s)
Canned unsweetened light coconut milk
1 cup(s)
Dark brown sugar
⅓ cup(s), firmly packed
Canola oil
3 Tbsp
Vanilla extract
1½ tsp
Carrots
1½ cup(s), finely grated
Reduced fat cream cheese (neufchâtel)
1½ oz, softened
Powdered sugar (confectioner's)
2 Tbsp
Canned unsweetened light coconut milk
1½ tsp
Orange zest
¼ tsp, grated
Instructions
1
Preheat oven to 425°F. Line 12 standard muffin cups with paper liners (or coat muffin pan with cooking spray).
2
In a large bowl, combine both types flour, baking powder, salt, cinnamon and nutmeg.
3
In a medium bowl, whisk together egg, 1 c 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 muffin-pan cups (a rounded 1/4 cup in each). Bake until a toothpick inserted in center of each muffin comes out clean, about 18 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 coconut milk and orange zest in a small bowl until smooth; spread glaze evenly on tops of cooled muffins.
7
Serving size: 1 muffin
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