Recipe: Carrot Raisin Muffins with Cream Cheese Icing

CARROT RAISIN MUFFINS

1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 1/2 cups (about 3 to 4 large) coarsely shredded carrots
1/2 cup Sun-Maid Golden Raisins
1/3 cup buttermilk or milk
1/3 cup plus 1 tablespoon butter or margarine, melted, divided use
FOR THE CREAM CHEESE ICING:
1/4 cup (2 ounces) cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Heat oven to 400 degrees F. Grease or paper-line 12 muffin cups.

Combine flour, cinnamon, baking powder, baking soda, and salt; set aside.

Beat together eggs and sugar. Add carrots, raisins, buttermilk, and 1/3 cup melted butter. Mix well. Add flour mixture. Stir until dry ingredients are moistened. Spoon batter into prepared muffin cups.

Bake for 16 to 18 minutes or until golden brown.

To make the Cream Cheese Icing, combine cream cheese and 1 tablespoon melted butter. Stir in powdered sugar, milk, and vanilla. Drizzle over muffins.

Makes 1 dozen muffins
Source: SunMaid Raisins