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    You are in: Home / Recipes / Carrot Cake Muffins (With Carrot and Cauliflower) Recipe
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    Carrot Cake Muffins (With Carrot and Cauliflower)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Rachie P's Note:

    This is an amazing 'muffin' recipe (I think they're almost like cupcakes when you add the frosting) from Jessica Seinfeld's book "Deceptively Delicious". I get rave reviews everytime I make them. I prefer to use applesauce in place of the pureed cauliflower.

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    Ingredients:

    Serves: 12

    Yield:

    dozen m ...

    Units: US | Metric

    frosting (optional)

    Directions:

    1. 1
      Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
    2. 2
      In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
    3. 3
      Stir in purees, egg, orange juice, vanilla; then add fruit.
    4. 4
      Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
    5. 5
      Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
    6. 6
      Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
    7. 7
      Store in air tight container 2 days at room temperature - or keep in fridge!

    Ratings & Reviews:

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    Nutritional Facts for Carrot Cake Muffins (With Carrot and Cauliflower)

    Serving Size: 1 (83 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 246.0
     
    Calories from Fat 99
    40%
    Total Fat 11.1 g
    17%
    Saturated Fat 6.7 g
    33%
    Cholesterol 48.5 mg
    16%
    Sodium 236.2 mg
    9%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 1.2 g
    5%
    Sugars 15.0 g
    60%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    pitted prunes

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