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Frosted Carrot Mini Muffins

Frosted Carrot Mini Muffins
These delicate muffins, developed by the Country Woman home economists, feature the sweet goodness of carrots and coconut topped with rich, citrusy frosting. Young and old alike will love them and definitely ask for seconds...and thirds.
15 ServingsPrep: 20 min. Bake: 15 min./batch + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 6 tablespoons sugar
  • 1 egg
  • 1/2 cup mashed cooked carrots
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons flaked coconut, chopped
  • FROSTING:
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon orange juice
  • 1 to 2 teaspoons milk

Directions

  • In a large bowl, cream the butter, shortening and sugar until light
  • and fluffy. Beat in the egg, carrots and vanilla. Combine the flour,
  • baking powder and salt; gradually add to creamed mixture just until
  • combined. Stir in coconut.
  • Fill greased or paper-lined miniature muffin cups three-fourths full.
  • Bake at 400° for 12-14 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pans to wire racks to
© Taste of Home 2013

2 of 2

Frosted Carrot Mini Muffins (continued)

Directions (continued)

  • cool completely.
  • For frosting, in a small bowl, cream the butter, confectioners'
  • sugar, orange peel and juice until light and fluffy; add enough milk
  • to achieve desired consistency. Frost muffins. Yield: 2-1/2 dozen.
Nutrition Facts: 1 serving (2 each) equals 170 calories, 9 g fat (4 g saturated fat), 26 mg cholesterol, 126 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013