Carrot Cake Muffins
"In the Great Muffin Debate—in which one side claims that muffins should actually be healthy and the other side insists they should actually be cake—these Carrot Cake Muffins will appease you. To the devotees on the healthy muffin recipe side (a.k.a. the right side—I’m sorry, did I give myself away too quickly there?), these muffins are made of wholesome ingredients, and you’ll feel great starting your day with a warm plate of them. To those on the side of muffins-as-cake, this recipe lives up to its name,..."
INGREDIENTS
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1/2 cup raw pecans or walnuts
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1 1/3 cups white whole wheat flour (or whole wheat pastry flour*)
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2/3 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon kosher salt
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2 cups packed coarsely grated carrots (from about 9 ounces or 4 medium carrots)
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1/3 cup golden raisins
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1/4 cup creamy almond butter or cashew butter (the drippy, natural kind**)
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1/4 cup unsweetened applesauce
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1/3 cup honey
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2 large eggs
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1/2 cup plus 2 tablespoons unsweetened almond milk or milk of choice
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1 teaspoon pure vanilla extract
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4 ounces reduced-fat cream cheese (softened to room temperature)
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3/4 cup powdered sugar (sifted if lumpy)
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1/2 teaspoon pure vanilla extract
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1/2 teaspoon finely grated lemon or orange zest (optional)
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