Carrot Cake Frosted Muffins

A delicious blend of sweet and spice for a tasty Spring treat!

Time: 40 min

Yield: 11 - 12 Muffins

INGREDIENTS

Muffins

• McSteven's Frosted Carrot Cake Muffin Mix (minus 2 Tbsp)
• 1/2 cup Milk
• 1/3 cup Vegetable Oil 
• 1 egg

Frosting

• 2 Tbsp McSteven's Frosted Carrot Cake Muffin Mix
• 1 3/4 cups Powdered Sugar
• 2 Tbsp Softened Butter
• 1/2 tsp Vanilla
• 1/4 cup Milk

DIRECTIONS

1. Preheat oven to 350 degrees F and line a cupcake/muffin tin with liners.
2. Open muffin mix, measure and set aside 2 Tbsp of mix for frosting.
3. Pour remaining muffin mix into a medium bowl.
4. Add 1/2 cup milk and 1/2 cup vegetable oil, mix until combined.
5. Add egg, mix until smooth. 
6. Pour mix into liners, filling 2/3 full. 
7. Bake 15-20 minutes until edges of muffins turn light brown. Check doneness with a toothpick. 
8. While muffins are baking, make the frosting - in medium bowl, beat together 2 Tbsp muffin mix with 2 Tbsp butter and 1/2 tsp vanilla. Slowly mix in 1 3/4 cup powdered sugar and remaining milk. Mix until smooth. 
9. Allow muffins to cool, then add frosting and enjoy!