Chocolate Chip Carrot Cake Muffins (small batch)
|Categories:||Muffins, For Kids, Healthy|
|Keywords:||Carrot, chip, small, batch, carrotcakemuffins|
|Serves:||3 to 5|
|1/2 c||plus 1 tbsp all purpose flour|
|1/4 tsp||baking powder|
|1/8 tsp||baking soda|
|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|
|1/3 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)|
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DirectionsPreheat 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.