Yummy Wednesday: Carrot Cake Muffins

Hi!  Do like Carrot Cake?  Me too.  It's one of my favorite treats.  Especially in personal cake cupcake form.  I have a little confession to make. I made the Carrot Cake Cupcakes from scratch but to save time, I used a can of Cream Cheese frosting to top them off. These cupcakes weren't 100% homemade but they're still really delicious.  

Ingredients:

• An 8-oz can of crushed pineapple + pineapple liquid
• About 3/4 cup of grated carrots
• 2 1/4 cups of flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 1/4 cup sugar
• 3 tbl oil
• 2 eggs
• 1 tsp vanilla

Makes approximately 2 dozen cupcakes

Directions:

1.  Preheat oven to 350 degrees.  Use cupcake pans and liners or spray cupcake pans with baking spray

2.  Separate the pineapple from the liquid in the can.  Mix pineapple, 3 tbs of pineapple liquid and grated carrots

3.  In a bowl, combine flour, baking soda, cinnamon and salt.  Stir.

4.  Add sugar, oil, eggs and vanilla to flour mixture.  Stir until blended.  Add the carrot-pineapple mixture and blend.

5.  Spoon mix into cupcake pan, filling about 3/4 full

6.  Bake for 30-35 minutes or until toothpick comes out clean.  Let cool.

7.  Frost with Cream Cheese frosting.  Yum!

Recipe by Rivky Koenig.

Speaking of treats, I have a visual treat to share with you tomorrow.  

Art by Pamela Holderman 

I got to interview a very talented artist and friend, Pamela Holderman.  I'll be posting our "chat" tomorrow for Behind the Blog.  Get set for some insight and inspiration…  BIG Hug!  Malia