French In A Flash: Carrot Muffins With Sweet Chèvre Icing Recipe

• 1 box cinnamon muffin mix
• 3/4 cup whole milk
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 teaspoon cinnamon
• 1 carrot, shredded
• 1/3 cup golden raisins
• 1/4 cup chopped walnuts
• 1 batch Chevre-Cream Cheese Icing (
• )
• 4 ounces cream cheese, room temperature
• 3 ounces chevre, room temperature
• 3/4 cup, plus 2 tablespoons powdered sugar

1. Preheat the oven to 425u0b0F. Line a 12-cup muffin tin with 10 paper muffin liners.
2. Mix all the ingredients together with a wooden spoon in a big bowl. Use an ice cream scoop to spoon out nine or ten muffins into the tins. They will be filled nearly to the top.
3. Bake for 19 to 22 minutes, until the muffins are puffed and golden.
4. Allow muffins to cool in the tins for 5 minutes. Remove to a cooling rack to cool completely. Once cool, spread the tops with some Chevre-Cream Cheese icing, and embellish with a few pieces of chopped walnut, golden raisins, and a shower of cinnamon.
5. Use a hand blender to combine all ingredients until smooth.

cinnamon, milk, vegetable oil, eggs, cinnamon, carrot, golden raisins, walnuts, batch, cream cheese, chuevre, powdered sugar

Taken from www.seriouseats.com/recipes/2009/09/french-in-a-flash-carrot-muffins-with-sweet-chevre-icing-recipe.html (may not work)