Carrot Cake Muffins - Musselman's

Ingredients

• FOR THE MUFFINS
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups carrots, shredded (about 3 large carrots)
• ½ cup raisins
• ½ cup chopped walnuts
• 1 cup MUSSELMAN’S ® Apple Butter
• ¼ cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup butter, melted
• FOR THE FROSTING
• 1 8-ounces package cream cheese, softened
• 2 Tablespoons honey