Carrot Cake Muffins (12 servings) 1 and 3/4 cups all-purpose flour 2/3 cup brown sugar - packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 dash ground mace 1/2 cup crushed pineapple (with juice) 1/2 cup vegetable or canola oil 1 large egg - lightly beaten 1 and 1/2 teaspoon vanilla 2 cups shredded carrots 1/4 cup walnuts - chopped These muffins got rave reviews from everyone who tried them. If you use the optional cream cheese frosting, they taste just like carrot cake. The only changes I made to the recipe as submitted was to replace the oil with melted butter and I added half of a 6-ounce container of vanilla yogurt to the batter to help achieve maximum moistness. The batter produced a dozen regular size muffins and 4 mini-muffins. The regular muffins took 16 minutes to bake. The mini-muffins took 11 minutes. Overall Rating: These carrot cake muffins are worth their weight in 12 karat gold. (This recipe was submitted in 2006. It was tested and photographed in February 2014.) How To Make Carrot Cake Muffins Preheat oven to 400 degrees. Prepare 12 muffin cups with a muffin papers or a generous coating of cooking spray. In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, cinnamon, salt and mace together. In a separate bowl, stir together the pineapple, oil, egg and vanilla until well blended. Add wet ingredients to the dry ingredients. Stir until just combined. Add carrots and walnuts and stir until just combined. Spoon batter into prepared muffin cups. Bake 15 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean. Optional Cream Cheese Frosting: Using a hand mixer and a medium sized bowl, blend 4 ounces of cream cheese (1/2 a usual package) and 2 Tablespoons of softened butter until smooth. Add 8 ounces of powdered sugar (1/2 of a usual package) and 1 teaspoon of vanilla extract. Beat until light and fluffy. Wait until the muffins are at room temperature before frosting. Enjoy! Tip: The cream cheese frosting for this recipe is exceptionally good. Keep it in mind any time you need that kind of frosting. For best results, make sure both the cream cheese and the butter are at room temperature before mixing. The frosting comes together much easier that way. Now my favorite dessert is my favorite breakfast! Includes instructions for an optional cream cheese frosting. Mr Breakfast would like to thank pancakegirl for this recipe. Recipe number 1903. Submitted 11/27/2006.