Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
3 tablespoons sour cream
2 cups powdered sugar
1/2 teaspoon vanilla
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
8 ounces crushed pineapple with juice
2 large eggs
1/2 cup melted butter
1 teaspoon vanilla
grated carrot for garnish
1. Preheat the oven to 375.
2. In a small bowl, combine the butter, sour cream, powdered sugar, and
vanilla; mix well; set aside.
3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and
ginger. Stir in the carrots, raisins, and walnuts. In a small bowl,
combine the undrained pineapple, eggs, butter, and vanilla. Stir s mixture
into dry ingredients until just blended. Fill greased miniature bundt forms
3/4 full. Bake for 15 to 20 minutes or until a toothpick inserted in the
middle comes out clean. Let cool 3 minutes inverted on a wire rack. Remove
from the tins. Place the muffins inverted on a cookie sheet. Drizzle the
topping over the muffins and sprinkle with grated carrots in the center.
Serve warm or cool.