Carrot Honey Muffins

Carrot Honey Muffins

2 eggs
1/4 cup plain yogurt
1/4 cup honey
2 tablespoons milk
1/2 teaspoons vanilla extract
1 carrot, shredded
1 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon

Frosting:
4 ounces cream cheese
2 tablespoons honey
1/2 teaspoon vanilla extract

1.  Preheat oven to 350* F (175* C)
2.  Whisk the eggs until a light yellow color.
3.  Mix in yogurt until everything is smooth and creamy.
4.  Add honey, milk, and vanilla.
5.  Gently fold in shredded carrot, flour, baking powder, and cinnamon.
6.  Scoop batter to fill baking cups about 3/4 of the way full.  (I used these silicon cups from Ikea.)
7.  Bake for 20 minutes.
8.  After they are cool top with the mixture of cream cheese, honey, and vanilla. (I added a few frozen blueberries to the top just for fun.)

Note: I shredded my carrots super fine so they nearly disappeared during cooking.  If you want more texture shred them a bit thicker.

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I was looking at one of my favorite websites and came across a recipe for "healthy" carrot muffins.  They sweetened theirs with maple syrup and used wholewheat flour.  Since I didn't have either of those things I used honey and regular flour.  I also cut the recipe in half.  My husband greatly dislikes cinnamon and I knew I wouldn't be able to (or rather shouldn't eat) a whole batch by myself.  This worked out well because I ended up with 8 muffins.

All in all I'm really pleased with how they turned out.  The muffins themselves aren't very sweet, but the frosting makes up for that.