Chocolate Chip Carrot Cake Muffins (small batch)

Recipe Rating:	1 Rating5
Categories:	Muffins, For Kids, Healthy
Keywords:	Carrot, chip, small, batch, carrotcakemuffins
Serves:	3 to 5
Cook Time:	25 Min

Ingredients

MUFFINS
1/2 c	plus 1 tbsp all purpose flour
3 Tbsp	sugar
1/4 tsp	baking powder
1/8 tsp	baking soda
1/4 tsp	salt
1/4 tsp	cinnamon, ground
3 Tbsp	semisweet chocolate chips, chopped
2 Tbsp	vegetable oil
2 Tbsp	egg, well beaten
3 Tbsp	pineapple, crushed, canned, very well drained
1/2 tsp	vanilla
1/3 c	carrots, grated
3 Tbsp	walnuts, chopped
2-3 Tbsp	raisins, or to taste
CREAM CHEESE GLAZE
1 oz	cream cheese, room temp
1/2 c	confectioner's sugar, sifted
2 tsp	pineapple juice (reserved from drained pineapple)

Pinched by HANK44, and 27 more.

Catherine Thompson Floyd

Lightly Salted

Burlington, MI (pop. 261)

Catherine5414

Member Since May 2012

Catherine's Notes:

Most recipes will make 12 muffins and I really can't eat that many! This recipe is for Chocolate chip carrot cake muffins, something different and great for chocolate lovers that maybe live alone or with a spouse or want to take a nice little gift to a lonely neighbor. Add coffee or tea and some fresh fruit for a basket for a friend. This recipe makes 3 jumbo muffins or about 5 regular size muffins

Directions

Preheat oven to 350 degrees. Line 3 cups of jumbo muffin pan (3/4 cup capacity) with paper liners or lightly butter the bottoms of the cups and then rub a little bit of butter around the rim of each cup to help the muffins form a nice rounded top. Set aside.
(or 4 to 5 regular size muffin cups)

Place flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl and blend to mix the ingredients thoroughly. Sprinkle the chocolate chips over the mixture and blend. Transfer this mixture to a bowl and make a well in the center of the mixture.

Place the oil, egg and vanilla in a bow and blend. Mix in the carrots, pineapple, walnuts and raisins. Pour this mixture into the center of the flour mixture and stir just until the dry ingredients are moistened. Don't over mix, please!

Spoon the batter into the prepared muffin cups, dividing it evenly. Fill the empty muffin cups with water halfway, which prevents scorching. Bake the muffins approximately 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes, carefully remove muffins and water from tin. Cool muffins completely. Drizzle tops with cream cheese glaze, if desired, but they are great without the glaze!

For cream cheese glaze, just mix cream cheese, confectioner's sugar and pineapple juice to desired consistency, smooth and creamy.