Thursday, August 23, 2007
Mini Carrot Muffins
Yet another lazy baking experience. I had this Betty Crocker Carrot Cake mix in my cabinet for a while and needed to use it before it expired. (This always seems to be the case whenever I buy boxed mixes). I always end up making things from scratch and then end up with a cabinet full of mixes that I bought on sale!
There was a recipe for The Ultimate Carrot Cake on the box that I used to make these muffins. I decided to make mini muffins only because I just bought this mini muffin pan and wanted to give it a try.
I made these muffins low-fat by substituting applesauce for the oil. The only thing I didn't like about using the applesauce is that it makes the texture of the muffins a little wet, especially on the tops. I decided to remedy this by making frosting! Yeah I know, I said they were low-fat, but what the heck, you take away something and you have to add a little something. Everything equals out in the end.
I also used only the egg whites, but I added coconut oil to replace the yolks. Like I said everything equals out.
I like to freeze muffins for future eating and these were no exception. I filled a storage container with unfrosted muffins for whenever I want to indulge!
The Ultimate Carrot Cake Muffins
1 box Betty Crocker® SuperMoist® carrot cake mix
1/2 cup orange juice or water
1/2 cup applesauce
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon grated orange peel
1 teaspoon vanilla
4 egg whites
1/2 cup chopped walnuts
1/2 cup shredded unsweetened coconut
2 tablespoons coconut oil (or canola oil if you don’t have coconut oil)
Heat oven to 350°F (325°F for dark or nonstick pans). Spray a mini muffin pan with baking spray. In large bowl, beat cake mix, orange juice, coconut oil, applesauce, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts and coconut. Pour into muffin pan, filling to the top.
Bake 15-20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides to loosen muffins; remove from pan to cooling racks. Cool completely, about 1 hour.
Spread each muffin with about 1 tablespoon frosting. Store in refrigerator.
Orange Cream Cheese Frosting
1 to 2 teaspoons orange peel, if desired
8 oz package of low-fat cream cheese, softened to room temperature
1 1/2 - 2 cups powdered sugar (add more or less depending on consistency)
2 tablespoons coconut oil, butter or margarine, softened
1 tablespoon orange juice or milk
1/2 teaspoon vanilla extract
Beat cream cheese and oil (or butter/margarine) in bowl to blend. Beat in powdered sugar alternately in two to three additions with the orange juice and vanilla extract. Add in the orange peel. Chill until firm but spreadable, about 30 minutes, if necessary.