Carrot Bunny Muffins
These carrot muffins with their adorable carrot "bunny ears" make a cute and not-too-sweet treat for spring-time or Easter gatherings.
Equipment
- 1 muffin tin
Ingredients
For the muffins
- 1.5 cups flour
- 1/2 cup rolled oats dry
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch salt
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup apple sauce
- 2 eggs large
- 1.5 cups shredded carrots
- 1/4 cup plain nonfat yogurt
For the topping
- 2 ounces cream cheese softened
- 1/2 carrot sliced diagonally into "bunny ears" with knife or on mandolin
Instructions
For the muffins
- Measure the dry ingredients and sugar into a large mixing bowl. Preheat the oven to 365 degrees. Line a muffin pan with muffin cups.
- Mix the wet ingredients in another bowl. Add them to the dry ingredients. Mix them together and mix smoothly without overmixing.
- Scoop the muffin batter into the cups using an ice cream scoop or measuring cup to keep them uniform in size.
- Bake in the oven for 25 minutes or until they are done. They are done when they spring back when touched in the center or a toothpick inserted in the center comes clean.
For the topping
- Whip the cream cheese and pipe a star on the top of each muffin.
- Thinly slice the bottom of the carrots on a bias (diagonal) with a sharp knife or on a mandolin to make the bunny ears.
- Stick the carrot ears in the cream cheese to make ears for the muffins.
- Serve or refrigerate until later.
Notes
Nutrition Information: Makes 12 muffins. Each muffin: Calories: 280 | Carbohydrates: 21.5g | Protein: 2.7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 35.9mg | Sodium: 219mg | Fiber: 0.8g | Sugar: 14.4g
Copyright foodandhealth.com, reprinted with permission.