Categories: Breakfast, Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup grated carrot
• 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 cinnamon
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup molasses
• 1/4 cup butter , melted
• 1 egg
• Topping:
• 1 (125 g) package cream cheese
• 2 tablespoons icing sugar

Directions

1. In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.

2. In a separate bowl, stir together milk, molasses, butter and egg.

3. Pour over dry ingredients and stir just until moistened.

4. Spoon into 10 greased or paper lined muffin cups, filling three quarters full.

5. Bake in center of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.

6. Let cool in pan for 10 minutes.

7. Remove to rack and let cool completely.

8. Topping: In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.

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