Amount Measure Ingredient — Preparation Method ——– ———— ——————————– —–Topping—– 1/2 cup butter 3 tablespoons sour cream 2 cups powdered sugar 1/2 teaspoon vanilla —–Muffin —– 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.