Carrot-Chai Muffins with Citrus Cream Cheese Frosting

By: Cheri Browne | August 18 2011
Posted in Recipes - Southern Oregon Recipes

Carrot-Chai Muffins with Lemon and Orange Zest Cream Cheese Frosting

Recipe created using products from The Whole Grape

Muffin Ingredients

2¼ cups white or whole-wheat flour

¼  cup The Whole Grape Grape Flour

¼ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon baking powder

¼ teaspoon baking soda

3 eggs

½ cup milk

¼ cup chai tea concentrate (such as Oregon Chai)

1 cup shredded carrots

1 tablespoon soft butter

1 teaspoon vanilla

¼ cup brown sugar

¼ cup white sugar

Frosting Ingredients

4 ounces cream cheese

2 ½ tablespoons soft butter

1 teaspoon vanilla

1 cup sifted powdered sugar

Lemon and orange zest

Muffin Directions

Combine flours, baking soda, baking powder, salt and spices in a small bowl and set aside. In large bowl add eggs and sugars and mix until combined. Add milk, chai, butter, and vanilla and whisk together. Slowly add flour mixture to the wet ingredients and stir together until well combined with no lumps. Add paper liners to muffin tin and add batter until 2/3 full. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean. Cool on rack while preparing frosting. Makes 12.

Frosting Directions

Beat cream cheese, butter, and vanilla in small bowl. Add in powdered sugar and small amounts of lemon and orange zest until desired sweetness and consistency is reached. Spread onto cool muffins.