Carrot Muffins

4 oz pureed carrots (can cook and make your own or use baby food)
1/3 cup raw honey
2 eggs
2 Tbsp canola oil
1 1/4 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp sea salt
1/4 tsp ground cloves
1 1/2 cup shredded carrots
*Optional 3/4 cup chopped walnuts

Icing-
1/4 cup fat-free cream cheese
1/2 tsp raw honey

Preheat oven to 350* F. Coat 12- cup muffin pan with cooking spray or fill with paper cupcake liners

Whisk pureed carrots, honey, eggs, and oil in bowl

Whisk flour, baking soda, ginger, salt, and cloves in large bowl. Make well in center and add carrot mixture, stirring just until blended. Add shredded carrots and nuts and stir.

Divide batter into muffin cups. Bake 20 minutes, or until wooden pick inserted in center comes out clean. Remove to rack and cool 10 minutes. Remove muffins from pan to rack and cool completely.

Stir cream cheese and honey in bowl until smooth. Spread a scant tsp on center of each muffin.

Servings:12 per serving- 169 cal, 4 g pro, 21 g carb, 8 g fat, 1 g st fat, 30 mg chol, 254 mg sodium