Carrot And Zucchini Muffins - cooking recipe

Ingredients

1 cup self-rising flour
1 cup whole wheat self-rising flour
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1 None carrot, grated
1 None zucchini, grated
1/2 cup raisins
1/4 cup chopped pecans
2 None eggs
1/2 cup milk
1/2 cup orange juice
4 oz low fat cream cheese, at room temperature
1 1/2 cups powdered sugar
None None Grated orange peel, to garnish

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Sift flours, spice and baking soda into a large bowl. Stir in carrot, zucchini, raisins and pecans.
Whisk eggs, milk and orange juice in a medium bowl. Lightly fold into dry ingredients until combined. Spoon into muffin cups, filling each 2/3 full.
Bake for 15-20 mins until toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
Beat cream cheese and powdered sugar until smooth. Spread over cooled muffins. Garnish with orange peel