These delicious bite sized muffins are moister than most with a secret ingredient (pineapple) and beautiful with traditional cream cheese frosting piped on top. They are a perfect sweet treat for a spring brunch, shower or graduation event.
The Cooking With Friends Kitchen
2 cups white flour (or white whole wheat flour)
1 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup canola oil (if you have walnut oil, it adds a nice flavor)
¼ cup milk
1 cup chopped pineapple
2 cups grated carrot
Cream Cheese Frosting
1 8-ounce package light cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cup confectioner’s sugar
Pre-heat the oven to 350 degrees. Combine flour, sugar, baking soda, baking powder, spices and salt in a bowl until well-mixed. In a separate bowl, mix eggs and oil. Transfer egg mixture to flour mixture, and stir well. Mix in pineapple and carrots.
Grease mini-muffin tins with butter, and fill ¾ full of batter, using a tablespoon. Bake for 18 minutes, or until a toothpick comes out clean when inserted in the center. Let cool for 10 minutes, and pipe of spread frosting on each muffin. (To pipe, place frosting in a freezer bag, cut off a corner and squeeze the frosting onto the muffin.)
For frosting: Using a stand mixer with the paddle attachment, beat ingredients until smooth, about 5 minutes.
Makes 4 and a half dozen mini-muffins, or 2 dozen regular sized muffins