With a Grateful Prayer and a Thankful Heart: Carrot Currant & Coconut Muffins with Cream Cheese Frosting

Thursday, February 16, 2012

Carrot Currant & Coconut Muffins with Cream Cheese Frosting

It's an Improv Challenge again with Kristen @Frugal Antics of a Harried Homemaker.
The theme this time... carrots and ginger!
I tossed in a few other ingredients and came up with a moist and hearty muffin filled with lots of goodies.
~*~
Then, after considering all of the nutritious ingredients in this recipe, I made a second batch with the goal of making the muffins a bit more healthy. I reducing the fat by substituting applesauce/oil for the butter and adding whole wheat flour for part of the white flour. You could take this further by using egg substitute and/or using honey for part of the sugar.  I haven't baked with Splenda but that might also be a possibility.

The whole wheat taste is noticeable in the lighter version but it is still moist and even got a better crown than the higher calorie muffin.  And, it got a thumbs-up from my finicky, five-year-old taste-tester and that's saying a lot! I prefer the first recipe.  But then, I personally, would rather have just one bite of something wonderful than a bigger piece of something not as wonderful.
The healthier recipe substitutions are in parenthesis.

Carrot Currant & Coconut Muffins


Ingredients:
2 large eggs
1/2 cup melted and cooled butter  OR (1/4 applesauce and 1/4 cup vegetable oil)
1 tsp vanilla
1 cup flour OR (1/2 cup whole wheat flour and 1/2 cup white flour)
3/4 cups sugar
1/2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1  1/2 cups shredded carrots
1/2 cup dried currants
1/2 cup flakes, sweetened coconut
1/3 cup roasted walnuts

Directions:
Preheat the oven to 350F. Spray 12-cup muffin pan. 

In a large bowl, combine the eggs, cooled butter, and vanilla. Beat with a whisk until smooth. In another bowl, whisk together the flour, sugar, cinnamon, ginger, salt, baking powder and baking soda. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots, currants, coconut and walnuts. Spoon batter into muffin cups, filling three-fourths full.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Let stand for a few minutes; remove from pan to rack; cool completely.  Serve as is, sprinkle with confectioners sugar or add Cream Cheese Frosting.  Store frosted muffins in refrigerator.

Cream Cheese Frosting
1 tsp melted butter
3 Tbs. cream cheese, softened at room temperature
1 cup confectioners sugar
pinch salt

Combine all ingredients in a small bowl and stir vigorously until smooth and spreadable. 
healthier version made with part applesauce and part whole wheat flour
Linking to

41 comments:

Tammy@Simple Southern Happiness said...

These do look scrump-dittley-isous and so are the photos. I keep all these ingredients on hand to something I just may try this weekend from breakfast.

Nancy's Notes said...

Oh my, thank you so much for the recipe! Your muffins look scrumptious!!!

Marina said...

You have a lovely place here. You pictures (and muffins) are stunning!

Kristin said...

These look really good! Have you ever baked with "coconut flour"?! It is wonderful! Talk about good nutrition!

podso said...

They look delicious! I think you could photograph food for a living if you needed one! :-)

Carol said...

They look fantastic both healthy and frosted versions. I'd like one of each!

Olga P said...

what a lovely recipe. Both hands for healthier versions:)

T's Daily Treasures said...

I wish I could run over to your house right now and grab one of those muffins. Yum-yum-yum! Tammy

Ann said...

you always make the tastiest looking treats.

SerenaB said...

These look delish! All I need is a tall glass of milk and I would be good to go!

Winnie said...

Wowwww these muffins look sooooooo good, I wish I could grab some and eat right now

Janice said...

Lovely looking muffins, I think I even like the healthy looking ones best!

Jacqueline said...

Sounds delish and your photos are soooo beautiful! Amazing what wonderful ways there are to serve up carrots and ginger.

Patrice said...

Those muffins look so yummy!

Leann said...

I love how you just threw the ingredients in. Perfect and BTW - Loved those red shoes!!!!!

Enjoy your weekend!
Leann

Maple Lane said...

I am so hungry just looking at your photos. Hope you guys have a nice weekend.

SavoringTime in the Kitchen said...

These sound so delicious! Gourmet carrot muffins - amazing.

Debbie said...

You share the best recipes! This one looks so good too. I have been pinning some of them on Pinterest with links back to you.

april@gingerbread said...

My mom will love these! Thanks...I hope you will link up with me here:
http://www.thegingerbreadblog.com/2012/02/sweet-saturday-link-party-v26.html

city said...

nice idea..thanks for sharing...

Jill @ KitchenFunWithMy3Sons.com said...

Yum....I Love this! We just posted our 2nd Kitchen Fun and Crafty Friday Link Party today and would love for you to share this! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link_16.html

Kathleen said...

They look delicious!

ButterYum said...

Your photo is absolutely stunning - and the muffins sound utterly divine.

:)
ButterYum

Tanya@takesix said...

Thank you so much for the healthier version. Pinning this!

Karen said...

I love carrot cake, and I'm sure these are even better!

corners of my life said...

I love currants but find so few recipes that use them. Thanks!

Heather said...

Oh this looks really yummy I might try and do this with a gluten free flour this week. I have been trying not to buy snacks and make them instead for the kids.They love muffins and cookies... Thanks for sharing Love Heather

Pat @ Mille Fiori Favoriti said...

Your muffins sound delicious and healthy! I know I would like one with a cup of tea.

Deana said...

These look yummy….I'd like to invite you to share them@ CountryMommaCooks Saturday Link and Greet Party(now-Sunday)…..have a wonderful weekend:)

Pondside said...

While I, too, believe in healthy eating, I also believe that it is important to enjoy a treat now and again. You're right - one fabulous bite is more my preference than a whole slice of so-so.

Mindie Hilton said...

I love these flavors. Thanks for sharing. Your pics are stunning. I would love for you to share at Bacon Time's weekly Friday to Monday linky.

Olga said...

Yummy! I like baking with carrots and these muffins look just wonderful. Thank you for sharing the recipe.

P.S. I'm doing much better. Thanks.

Buttercup said...

Lorraine, you get a thumbs up from me, too. Both look delicious. I've got a bag of carrots that are supposed to go to the juicer tomorrow, but you are tempting me! Hugs and happy wishes, my friend.

Deana said...

Thanks for linking up @CountryMommaCooks…Have a wonderful Sunday:)

Lisa @ Flour Me With Love said...

These look divine and healthy too! Thank you so much for sharing at Mix it up Monday :)

momto8 said...

I think this looks as good as it gets!

CreAlyt said...

Lorraine,
Thanks for your kind words on my weblog.
On your weblog I find delicious recipes. I will sure take some time to look at them and maybe try some.
Best regards, Alyt

Kristen said...

I feel so bad that you didn't get added to the collection! I never received an email from you telling me about your post.

Your muffins sound wonderful, and as always, your photos just about knock my socks off. You have such a talent!

Cathy @ My 1929 Charmer said...

OMG, these flavors sounds so good, and they are healthy, what more could one want. Thanks for sharing your creative inspirations over at Sunday's Best.

Six Sisters said...

These looks delicious and I love your healthy twist on them!! Thanks for joining us on our "Strut Your Stuff Saturday." We hope you come back next Saturday. We would love to have you share more wonderful recipes! -The Sisters

Natasha Mairs said...

YUM!

Thanks for linking up to Serenity Saturday Link Party

Natasha xx

serenityyou.blogspot.com

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