The Shady Porch: Carrot - Zucchini Muffins with Cream Cheese Icing


Carrot - Zucchini Muffins with Cream Cheese Icing

It's a win when you can fix a sweet treat for your family that also has some health benefits! For instance, the beta-carotene in carrots is good for our vision, particularly night vision. It also helps prevent macular degeneration and senile cataracts, according to HealthCare2 Make A Difference.  

The recipe I am sharing today is that kind of 'win' in my book. The carrots and summer squash as well as the honey, applesauce and pecans all have health benefits. Our family thoroughly enjoyed these muffins and they are super simple to make. 

Carrot and Zucchini Muffins with Cream Cheese Icing #Dessert #Sweets #Muffins #Snack
Sweet treat with some healthy benefits!

Carrot - Zucchini/Squash Muffins with Cream Cheese Icing
1 1/2 c. Self-rising flour
1/2 tsp ginger
1/4 tsp nutmeg
3/4 c. brown sugar (we use Splenda)
1 1/2 c. carrots, shredded
1 c. summer squash or zucchini, shredded
1 c. pecan or walnut pieces, optional
1/4 c. honey
2 eggs
1/2 c. applesauce (or 1/2 c. oil)

Directions : 
1) In a large mixing bowl mix the dry ingredients - flour, spices, and sugar. 
2) Now, add the wet ingredients - eggs, applesauce, honey - until incorporated. 
3) Finally, fold in the carrots, squash/zucchini and pecans. Don't over-beat the mix.
Spoon batter into prepared muffin pan. Bake in pre-heated 350°F  oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting. 

Cream Cheese Icing 
1 8 oz. bar cream cheese, softened
1 c. powdered sugar 
In small mixing bowl, beat ingredients until well blended. Spread on cooled muffins.
Garnish with minced carrots or pecans, if desired.

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