The kids wanted an Easter-Bunny friendly treat to leave out on a plate on Holy Saturday to attract the Easter Bunny.
After we made these special treats, they told me they’d be more than happy to gobble up the extras themselves at our Easter Sunday Brunch.
Carrot Orange Poppyseed Mini-Muffins with Cardamom Cream Cheese Glaze
1 c milk, room temperature
1/3 c butter, melted
2/3 c brown sugar
2 eggs, room temperature
1 tsp vanilla
3 tbs orange juice
1-2 tsp orange zest
1/2 c finely grated carrot, packed
2 cups flour
1 tbs baking powder
1/2 tsp salt
2 tbs poppy seeds
1 tbs ground cinnamon
2 tsp ground cardamom
1/2 tsp ground cloves
1 c icing sugar
1/4 c cream cheese, room temperature
1/2 tsp cardamom
1 tsp orange zest (optional)
1-2 tbs orange juice or milk
Heat oven to 400.
Spray mini-muffin tin with baking spray (or grease and flour pan).
In a medium bowl, mix milk, melted butter, eggs, brown sugar and vanilla.
In a large bowl, mix flour, baking powder, salt, spices, and poppy seeds.
Add carrots, juice and zest to the wet mixture and stir quickly to incorporate.
Add wet mixture to dry mixture and stir to incorporate.
Let batter sit for 1 minute.
Use a tablespoon to fill the mini-muffin tin.
Bake 9-11 minutes.
Cool muffins completely on a wire rack.
While the mini-muffins are cooling, prepare the glaze.
Stir together the sugar, cream cheese and cardamom.
Add juice or milk by the teaspon until you have a rather thick glaze (or thin icing).
Use an icing spreader or butter knife to coat the mini-muffin tops with the glaze.
Let the glazed mini-muffins sit for a minute or two to set glaze before serving.