10.26.2012

Spiced Carrot & Raisin Muffins with Cream Cheese Icing


So it's getting REALLY hot here. Like REALLY hot. Like it was 93º at 10:30 this morning! And I decided to run. Which was NOT fun. 

Guys, I don't wanna talk about it. 

Running is becoming nearly impossible unless it's done before 9. And I like to run after I've done school. Which isn't until about noon at the earliest. Do the math. SO I've only run like… 3 times this week. AND I'm running with friends tomorrow morning. SO PUMPED. I got these new running/spandex/legging/capri things the other day. 

SOOO yah. I guess I do wanna talk about running. 


ANYWAYS. The amount of pumpkin recipes in my inbox every morning is becoming overwhelming. Because, people… They DON'T HAVE CANNED PUMPKIN WITHIN 8,000 MILES OF THIS PLACE. And no, I'm not exaggerating. Really, I'm not. A girl can only make SO many apple recipes. {No, we're not THAT deprived. Thank the Lord there's apples here.}


I'm missing a lot of things about the states today. Well, really, all week. I miss going Up North in MN. And seeing all the snow topped trees. And having cuddly days, laying on the huge chaise upstairs in my yogas, baggy sweatshirts, and fuzzy socks. Sipping a cup of hot apple cider and reading a good book. 

The only way I can do that HERE is if we turn on the AC and every single fan in the house. But hey. These muffins taste like fall to me. Therefore, they make me happy. 


I'm sad to say that these are secretly healthy. That is before I smothered them in that dreamy cream cheese icing. PLEASE! SOMEBODY GET ME A BATHTUB FULL OF THE STUFF! Oh and the muffins themselves are pretty dang tasty too. With tons of carrot, they get a pretty orange color, some pop from the raisins, a bit of punch from the spices, and a little added crunch from some sunflower seeds which I totally loved. 

What makes them healthy? Only four tablespoons of buttaaaaah and half a cup of sugar in the whole batch! Plus I traded out some of the AP flour with wheat flour. And they get their moistness {sorry. I hate that word too.} from greek yogurt. 

Either way. Make these muffins. And close your eyes and think of your happy place. 


Spiced Carrot & Raisin Muffins with Cream Cheese Icing
Recipe adapted from: Martha Stewart
Makes about 15 medium-sized muffins

4 tbsp. butter, melted
2 eggs
3/4 c. plain greek yogurt
2 c. shredded carrots
1/2 c. sunflower seeds
1/2 c. sugar
1 c. AP flour
3/4 c. wheat flour
2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

Preheat oven to 375ºF. Line and/or grease 12 muffin tins and set aside. In a large mixing bowl, combine the melted butter, egg, and yogurt. Fold in the sunflower seeds, carrots, and raisins. Stir in all the dry ingredients until combined. Scoop batter into prepared muffin tins. Bake for 15-25 minutes or until a toothpick inserted comes out clean. While the muffins are cooling prepare the cream cheese icing. 

Cream Cheese Icing

1/3 c. cream cheese
1 tbsp. milk
1 tsp. vanilla
2 c. powdered sugar

Mix all the ingredients together in a small bowl. Once muffins are cooled, frost as desired. 

One of these muffins + cup of coffee = one stinking GLORIOUS breakfast :) 

Have a great weekend, friends!

xoxo,
Sophie


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8 comments:

  1. These look amazing!!! I have to try this recipe. Thanks for sharing!

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  2. That lookes wonderful!!!

    I'm hosting a COOKIE bloghop and I would love you to join! Please check it out at
    http://meandmysweets.blogspot.se/2012/10/fall-flavoured-cookies-and-bloghop.html

    Cheers!

    ReplyDelete
  3. Drooooool! These look insanely delish, Sophie!

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  4. Hi Sophie!

    Your blog is just darling...and these muffins look amazing!!! Like mini carrot cakes....for BREAKFAST! sign me up!

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    Replies
    1. Thanks Bridget! They're SO good microwaved for breakfast!

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  5. Your blog is simply charming and, so are you!

    Keep up the good work - I'll be back to see what you're up to next!

    Happy blogging,

    Janet

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    Replies
    1. AW Thank you, Janet! You're so sweet :)

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