My friend got this off the back of the raisin box, and it was really good. She shared one with me, and then I just had to make a batch of my own. My boys love raisins and muffins, so I thought for sure they’d eat these. They wouldn’t. And hubby won’t even try them…raisins are like a sin to him.
Me: I made carrot raisin muffins today!
Hubby: Oh…that sounds disgusting.
I get to eat the whole batch by myself! Or share some with my neighbors.
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 (about 3-4 large) coarsely shredded 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 extract
HEAT oven to 400 F.
COMBINE flour, cinnamon, baking powder, baking soda, and salt.
BEAT together eggs and sugar.
ADD carrots, 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 to 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.
