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mini carrot muffins with
cream cheese frosting
Ingredients:
(Yield: 36 Muffins)
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon (or 2 tsp pumpkin spice)
½ cup white sugar
Directions:
1.
Combine the oil and eggs by mixing. Then, mix in the sugars, spices, and orange zest.
2.
Add flour and mix well to form a thick batter. Then, mix in the carrots.
3.
Add 1 tbsp of batter into each cupcake mold of your preheated Mini Cupcake Maker, and
cook for about 4 minutes.
4.
Carefully remove the muffins using the Easy-lift Tray and allow them to cool.
5.
Top with your choice of powdered sugar or cream cheese frosting, and enjoy.
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¼ cup brown sugar
Zest of 1 whole orange
½ cup neutral oil
2 eggs
1 ½ cup finely shredded carrot
mini blueberry
muffins
Ingredients:
(Yield: 40 Muffins)
1 ¼ cups all-purpose flour
1 tsp salt
2 tsp baking powder
6 tbsp unsalted butter, softened
¾ cup white sugar
Directions:
1.
In a bowl, combine the flour and the baking powder.
2.
Using a stand mixer or hand mixer, cream together butter and sugar.
3.
Add the egg and mix well. Then, add vanilla, salt, and flour—mix on low speed
until combined.
4.
Add milk and mix until the batter is smooth. Then, fold in the blueberries.
5.
Add 1 tbsp of batter into each cupcake mold of your preheated Mini Cupcake Maker,
and cook for about 3 minutes.
6.
Carefully remove the muffins using the Easy-lift Tray, allow them to cool, and enjoy.
1 egg
1 tsp vanilla extract
cup whole milk
1
3
1 ½ cups fresh blueberries
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