Sheila's Harvest Muffins

By Joelene

Ingredients

• ~For muffins~
• 2 cups all-purpose flour
• 1 1/3 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups carrot (grated or shredded - approx 3 medium to large carrots)
• 1/2 cup raisins (brown or plump golden)
• 1/2 cup shredded coconut
• 1/2 cup pecans (chopped)
• 1/3 cup vegetable oil
• 2/3 cup apple sauce
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 can crushed pineapple (drained, but not squeezed dry - 8oz can)
• ~For the cream cheese frosting~
• 8 ounces cream cheese
• 4 teaspoons butter (softened)
• 2 cups powdered sugar
• 2 teaspoons vanilla
• 1 teaspoon lemon juice (for slight tartness)

Preparation

Step 1

Combine dry ingredients and set aside. With an electric mixer on medium speed, combine wet ingredients with the exception of the pineapple. Add dry ingredients to the wet mixture and fold pineapple in last. Spoon into muffin tins sprayed with oil or lined with paper cups. Bake at 350 for 25-30 minutes, or until golden brown. (If making Texas-size jumbo muffins, bake for about 33 minutes.) Remove from muffin pans immediately after baking and cool on wire rack. This recipe makes 24 regular or 12 Texas-size muffins. [For Freezing: Cool muffins completely and then place in single layer into zippered freezer bags.]

For Frosting:
Beat together cream cheese and butter. Add powdered sugar, vanilla and lemon juice. Mix until smooth and creamy.