Carrot Cake Muffins (With Carrot And Cauliflower) - cooking recipe

Ingredients

nonstick cooking spray
1/2 cup firmly packed brown sugar
4 tablespoons butter or 4 tablespoons margarine
1 cup carrot, puree
1/2 cup cauliflower, puree or 1/2 cup 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

Preparation

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