Essential Eating Sprouted Carrot Cake Muffins

• Muffins
• 1/4 cup room-temperature butter
• 1 cup maple syrup
• 1/4 cup yogurt
• 3 large eggs
• 1/2 teaspoon vanilla
• 1 1/4 cups Essential Eating Sprouted Flour
• 1 teaspoon cinnamon
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 cup grated carrots
• Cream Cheese Frosting
• 1 8-ounce package cream cheese
• 5 tablespoons butter
• 1/3 cup maple sugar
• 1 teaspoon vanilla

1. Muffins
2. Preheat the oven to 350 degrees.
3. In a large bowl, cream the butter and syrup. Beat in the yogurt, eggs and vanilla.
4. In a separate bowl, combine the flour, cinnamon, baking powder and salt. Add the dry ingredients to the creamed mixture and mix well. Stir in the grated carrots.
5. Grease or line 12 cups of a standard muffin tin. Spoon the batter into the cups and bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool in the muffin tin for 5 minutes; remove to a wire rack to continue cooling.
6. Frosting
7. Using an electric mixer, beat the cream cheese and butter together until smooth and creamy. Add the vanilla and blend.
8. Add the sugar slowly to blend.
9. Mix on high until the sugar has dissolved and the frosting is velvety smooth.

muffins, butter, maple syrup, yogurt, eggs, vanilla, flour, cinnamon, baking powder, salt, carrots, cream cheese frosting, cream cheese, butter, maple sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/essential-eating-sprouted-carrot-cake-muffins-51469131 (may not work)