Carrot And Zucchini Muffins

• 1 cup self-rising flour
• 1 cup whole wheat self-rising flour
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1 None carrot, grated
• 1 None zucchini, grated
• 1/2 cup raisins
• 1/4 cup chopped pecans
• 2 None eggs
• 1/2 cup milk
• 1/2 cup orange juice
• 4 oz low fat cream cheese, at room temperature
• 1 1/2 cups powdered sugar
• None None Grated orange peel, to garnish

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Sift flours, spice and baking soda into a large bowl. Stir in carrot, zucchini, raisins and pecans.
3. Whisk eggs, milk and orange juice in a medium bowl. Lightly fold into dry ingredients until combined. Spoon into muffin cups, filling each 2/3 full.
4. Bake for 15-20 mins until toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
5. Beat cream cheese and powdered sugar until smooth. Spread over cooled muffins. Garnish with orange peel

flour, whole wheat selfrising, pumpkin pie spice, baking soda, carrot, zucchini, raisins, pecans, eggs, milk, orange juice, cream cheese, powdered sugar, orange peel

Taken from recipes-plus.com/api/v2.0/recipes/25742 (may not work)