1/2carrotsliced 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: 14.4gCopyright foodandhealth.com, reprinted with permission.