Categories: Breakfast, Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup grated carrot
- 1/2 cup whole wheat flour
- 1/2 cup raisins
- 1/4 cup packed brown sugar
- 2 tablespoons toasted wheat germ
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup molasses
- 1/4 cup butter , melted
- 1 egg
- Topping:
- 1 (125 g) package cream cheese
- 2 tablespoons icing sugar
Directions
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In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
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In a separate bowl, stir together milk, molasses, butter and egg.
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Pour over dry ingredients and stir just until moistened.
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Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
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Bake in center of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
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Let cool in pan for 10 minutes.
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Remove to rack and let cool completely.
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Topping: In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.