Stud Muffins

carrot cake muffins with cream cheese frosting

INGREDIENTS
1 1/4 CUPS FLOUR 2/3 CUP SUGAR
1 TEASPOON BAKING POWDER 3/4 TEASPOON BAKING SODA
1 TEASPOON CINNAMON 3 EGG WHITES
1/4 CUP BUTTER 1 TABLESPOON VEGETABLE OIL
3/4 CUP SHREDDED CARROTS 1/3 CUP DRAINED CANNED CRUSHED PINEAPPLES

Preheat oven to 375 degrees. Mix all dry ingredients in a medium bowl. In a separate bowl mix butter, egg whites and vegetable oil and add to dry ingredients. Fold carrots and pineapples into mix. Spoon batter into muffin pans. Bake for 15 minutes or until golden. Remove from pan and allow to cool on rack. In the meantime, cream together the frosting.

CREAM CHEESE FROSTING INGREDIENTS
2- 8 OZ. PACKAGES OF CREAM CHEESE 1/2 CUP OF BUTTER
3/4 CUP OF MAPLE SYRUP 3 CUPS POWDERED SUGAR
When muffins have cooled spread a heaping helping of cream cheese frosting on top.