Remem­ber, this has a tiny amount of milk in it. Deli­cious with a cup of tea or cof­fee. Great for a grab and go break­fast on the way to work.

Prep time: 20 min­utes
Total time: 40 min­utes
Yield: 6 muffins (dou­bles eas­ily)
Spe­cial tools: muf­fin pan

1 1/4 c. Pamela’s Bak­ing & Pan­cake Mix
1/4 c. water
1/4 c. sugar
1 large egg
1 tsp. gluten-free vanilla (non-alcoholic)
1 c. finely shred­ded car­rots
1/2 c. finely crushed pineapple

For muffins:

1. Pre­heat oven to 350 degrees.
2. Grease a 12-cup muf­fin pan.
3. Mix first five ingre­di­ents thor­oughly until just blended. Fold in car­rots and pineapple.
4. Using an ice cream scooper, fill cup­cakes 2/3 full.
5. Bake for 18–20 min­utes or until a tooth­pick comes out clean. Makes 8 muffins.

For cream cheese frost­ing:
If you want to avoid this much milk, sim­ply whisk together pow­dered sugar and almond milk until desired con­sis­tently and driz­zle on tops of muffins.

4 oz. room tem­per­a­ture cream cheese
2 T room tem­per­a­ture but­ter
1 c. sifted pow­dered sugar

1. Whisk all ingre­di­ents until smooth. Slather on top of cooked cupcakes.