Carrot Raisin Muffins
1-1/2 cups all-purpose flour
2 teaspoons cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1-1/2 cups carrots, coarsely shredded (about 3-4 large carrots)
1/2 cup Sun·Maid Golden Raisins
1/3 cup buttermilk or milk
1/3 cup plus 1 tablespoon butter or margarine, melted
1/4 cup (2 ounces) cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
HEAT oven to 400 degrees F.
COMBINE flour, cinnamon, baking powder, baking soda, and salt.
BEAT together eggs and sugar. Add carrots, Sun-Maid Raisins, buttermilk, and 1/3
cup melted butter. Mix well.
ADD flour mixture. Stir until dry ingredients are moistened.
SPOON batter into 12 greased or paper-lined muffin cups.
BAKE for 16-18 minutes or until golden brown.
COMBINE cream cheese and 1 tablespoon melted butter. Stir in powdered sugar,
milk, and vanilla. Drizzle over muffins.
Makes 1 dozen muffins.