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Dairy
Easy
12 Servings
Allergens 
1 Hour
Diets
When it comes to sending mishloach manos, anything mini is sure to be a hit. A small tray of mini muffins is no exception. You can leave out the cream cheese filling altogether if you prefer to send something parve. Either way, they are delicious and freeze well.
Yield: Approximately 24 to 28 muffins
1/4 cup golden raisins soaked in 1/4 cup orange juice
1 and 1/2 cups Glicks Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 and 1/4 teaspoons ground cinnamon
pinch of ground cloves
1/2 teaspoon salt
1/2 cup sugar
1/2 cup Haddar Brown Sugar, lightly packed
2 eggs
3/4 cup Gefen Canola Oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts, plus additional for sprinkling
8 ounces whipped cream cheese
1/4 cup Gefen Confectioners’ Sugar
Soak raisins in orange juice for half an hour. Do not drain.
Preheat oven to 375 degrees Fahrenheit.
In the bowl of an electric mixer fitted with a paddle attachment, combine flour, baking powder, baking soda, spices, salt, and sugars. Blend well. Add eggs, oil, and vanilla extract and mix until combined. Turn off mixer and add soaked raisin mixture and walnuts. Fold together until well combined.
Grease compartments of a mini muffin pan(s) very well. Fill muffin cups until they are almost full. Sprinkle with additional chopped walnuts.
Bake for 18 to 22 minutes. Remove the muffins from the pan while still warm and place on a wire rack to cool.
For the filling, blend the whipped cream cheese and confectioners’ sugar with an immersion blender or mixer until well combined. Place filling into a food syringe or a piping bag fitted with a long thin tip. Insert tip gently into the bottom of each cupcake and squeeze gently to release filling.
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I see the posts re: missing the carrots from the ingredient list, but they’re also missing from the directions list! Thinking that this might not be a carrot muffin recipe…
I dont see carrots?
Where’s the carrots