I did a little muffin experimentation after a super-sweet reader asked if this recipe could easily be tweaked and made gluten-free. Well it can. And I did. And since I was already at it, I took out the butter, increased the carrots and healthified the crap out of it.
Honey Walnut Cream Cheese Glaze
3 Tbsp cream cheese [or kefir yogurt cheese]
1/2 tsp honey
1 Tbsp crushed walnuts
1/4 cup powdered sugar
a dash of cinnamon
a few drops of vanilla
whisk together and top with a sprinkle of crushed walnuts
Combine both bowls [wet and dry] by folding the carrot mixture into the flour mixture until a batter is formed. Don’t over-mix. Next pour your batter into the muffin liners and bake at 350F for 25 minutes. Do the tooth-pick test around 20-24 minutes to see if they cook a little quickly due to oven variations. Once the tooth pick comes out clean pull them from the oven, remove muffins from the tin and allow to cool on a wire cooling rack.