These spiced carrot and raisin muffins are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it lightly.
Using muffin liners can make cleanup easier and the muffins easier to remove.
In a large mixing bowl, combine the all-purpose flour, grated carrots, whole wheat flour, raisins, brown sugar, toasted wheat germ, baking powder, cinnamon, and salt.
Ensure the dry ingredients are well mixed to distribute the spices evenly.
In another bowl, whisk together the milk, molasses, melted butter, and egg until smooth.
Make sure the butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 10 minutes, then transfer them to a cooling rack to cool completely.
Cooling on a rack prevents the muffins from becoming soggy.
In a small bowl, beat the softened cream cheese and icing sugar until fluffy.
Ensure the cream cheese is at room temperature for easier mixing.
Spread the frosting over the cooled muffins and serve.
Use a piping bag for a decorative touch.
Continua nella nostra app per un'esperienza migliore
