Pineapple Carrot Raisin Muffins With Cream Cheese Frosting Recipe
Pineapple Carrot Raisin Muffins…Bet you can’t say that three times fast! These muffins are great for breakfast or when you are on the go. To make them a little healthier omit the frosting. Sneaking in veggies has never been easier. The total prep time was about 20 minutes and a little longer to cook and cool down. I thought they might taste weird, you know.. because of all the weird ingredients.. but they are delicious. I love all the flavors and texture. Definitely a hit in my house. Kids were definitely hesitant to try them. Seriously!! They heard the pineapple, carrots, raisins and walnuts and thought it was crazy to mix all those in one. But they tried them. Then they asked for seconds. YUM! Scroll to the bottom to print the recipe.
Muffin Mix Directions:
Preheat oven to 325.
Spray inside of muffin pan with cooking spray or use cupcake liners (paper or silicone ones both work). Buy some HERE.
Mix all dry ingredients (flour, sugar, baking powder and cinnamon).
Add in wet ingredients: Pineapple, eggs, butter and vanilla extract.
Add in, while mixing, carrots, raisins and walnuts.
Mix until blended, do not overmix.
Spoon into muffin pan. Filling each 1/2 way full. (Buy one HERE).
Bake 325 for 15-20 minutes on lowest rack in oven. Checking on them by using toothpick.
Remove from pan and cook on a wire rack.
There is a ton of sugar in the frosting. For healthier muffins you can leave it out. But it is delicious! Would be good on cake or cupcakes too.
Cream Cheese Frosting:
In large bowl mix softened butter, softened cream cheese about 3-5 minutes, until smooth and creamy.
Add in Vanilla extract.
Add in powdered sugar.
Set aside until muffins are done cooking and totally cooled off.
Spoon into small Ziplock bag, cut hole in the corner with scissors and pipe onto muffins.
Almost ready. These can be done, like this, or you can add a sprinkle and dash of cinnamon on top for a better finished look. Plus, I love cinnamon. I added a little cinnamon to the top of each of them and love how they look.
Click here to print the recipe: