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Carrot Raisin Muffins

muffins

1 cup all-purpose flour
1 cup grated carrots
1/2 cup whole wheat flour
1/2 cup raisins
1/4 cup packed brown sugar
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon (each) cinnamon and salt
1/2 cup milk
1/4 cup fancy molasses
1/4 cup butter; melted
1 egg
----Topping----
1 pkg (4 oz) cream cheese; softened
2 tablespoons icing sugar

In large bowl, stir together all-purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt. In separate bowl, stir together milk, molasses, butter and egg; pour over dry ingredients and stir just until moistened. Spoon into 10 greased or paper-lined muffin cups, filling three-quarters full. Bake in centre of 375°F oven for about 20 minutes or until tops spring back when lightly pressed. Let cool in pan for 10 minutes. Remove to rack and let cool completely. TOPPING: In small bowl, beat cream cheese with sugar until fluffy; spread over cooled muffins. (Make-ahead: Store in airtight container for up to 1 day.)

Contributor: Canadian Living Magazine, October, 2001

Yield: 10 muffins

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