Carrot Cake Muffins - Tacoma Boys Markets - H&L Produce

Ingredients

• Time 45 m
• 12 servings
• Cals cals
• ½ cup Kerrygold Pure Irish Butter, melted
• ½ cup Wholesome Organic Cane Sugar
• ⅓ cup Field Day Organic Maple Syrup
• 2 eggs
• 1 tsp Simply Organic Vanilla Extract
• 2 cups Bob’s Red Mill All Purpose Flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground ginger
• Pinch nutmeg
• 1 ½ cup shredded carrots
• 4 oz Organic Valley Cream Cheese, softened
• 2 tbsp Field Day Organic Maple Syrup, or to desired sweetness.
• 2 tbsp milk of choice
• Preheat the Oven Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin for a dozen with cupcake liners.
• Mix the wet Ingredients In a large bowl, whisk together the melted butter, cane sugar, and maple syrup until well combined. Add the eggs and vanilla extract and whisk again to combine.
• Mix the Dry Ingredients Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and mix well to combine. Fold in the shredded carrots.
• Make the Glaze While the muffins are baking, whisk together the ingredients for the glaze until well combined and the consistency is thin enough to drizzle.
• Drizzle the Muffins with the Glaze Let the muffins cool for about 15 minutes before serving with a drizzle of the cream cheese glaze on top.