Little Carrot Muffins
Heat oven to 375°F. Lightly grease a 12-cup mini-muffin pan (each cup should have a scant 2 Tbsp capacity).
In a large bowl, stir flour, granulated sugar, baking powder, cinnamon, nutmeg, baking soda and salt until thoroughly combined.
In a medium bowl, whisk carrots, orange juice, oil, egg and vanilla until well blended. Add all at once to flour mixture, then stir with a rubber spatula just until evenly moistened. Spoon half the batter into muffin cups. Leave remaining batter at room temperature.
Bake 15 to 18 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes then remove from pan to rack to cool completely. Repeat with remaining batter.
Icing and Carrot Decoration: Mix icing ingredients in a small bowl until smooth. Cover and refrigerate. Cut orange gumdrops into 24 carrot shapes, each about 1 in. long. Cut green gumdrops into 24 little strips. Stick onto tops of carrots.
Up to 1 day before serving: Spread 1⁄2 tsp icing on each muffin. (Icing may weep around edges. That’s normal.) Top with a carrot. Refrigerate covered until serving.
TIP Grate the orange peel for the icing and wrap airtight before juicing the oranges for the muffins.
Planning Tips: The muffins can be stored airtight at room temperature up to 2 days or frozen up to 2 months. The decorations and icing can be made up to 2 days ahead. Refrigerate icing tightly covered; store decorations airtight at room temperature. Ice and decorate muffins up to 1 day before serving.
|Per Single Serving / Serves 24 Total|
|Calories||202||Calories from fat||45|
|Total Fat||5gm||8%||Saturated Fat||1gm||5%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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