Carrot Cake Muffins (With Carrot and Cauliflower)

Ingredients

• nonstick cooking spray
• 1/2 cup firmly packed brown sugar
• 4 tablespoons butter or margarine
• 1 cup carrot, puree
• 1/2 cup cauliflower, puree or applesauce
• 1 large egg
• 1 tablespoon frozen orange juice concentrate
• 1 teaspoon vanilla extract
• 1/4 cup dried apricot, chopped
• 1/4 cup pitted prunes, chopped
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice

frosting (optional)

• 1 (8 ounce) package cream cheese

• 1/4 cup powdered sugar
• 2 tablespoons frozen orange juice concentrate

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!