Yield: 10 muffins

Prep time: 20 minutes

Level: Easy

Ingredients:

2 eggs
1/3 cup oil
1/2 cup sour cream
1 teaspoon vanilla flavoring
1/2 cup Demerara sugar
1/4 teaspoon salt
3/4 cup canned pineapple, drained and chopped
1 cup grated carrot (about 2 medium carrots)
1/2 cup walnuts, coarsely ground
1/2 cup desiccated coconut
1 cup flour
1 teaspoon cinnamon
1 teaspoon baking soda

Cream Cheese Icing
I container Tnuva Premium Cheese Spread, Original flavor
1/3 cup powdered sugar, sifted
4 tablespoons instant vanilla pudding
1/2 teaspoon ground lemon zest
1 tablespoon lemon juice
Cream Cheese Icing
I container Tnuva Premium Cheese Spread, Original flavor
1/3 cup powdered sugar, sifted
4 tablespoons instant vanilla pudding
1/2 teaspoon ground lemon zest
1 tablespoon lemon juice

Instructions:

1. Preheat oven to 350 ⁰F. Arrange 10 large muffin containers on a baking tray.
2. In a medium bowl, beat the eggs, oil, sour cream, vanilla, sugar and salt until sugar is dissolved.
3. Add the pineapple, carrot, nuts and coconut to the batter and combine. Add flour cinnamon and baking soda and mix, just until combined.
4. Divide the batter among the muffin containers, filling each one 3/4 of the way up.
5. Bake on the middle rack of the oven for 20 – 25 minutes until golden, and the middle springs back when touched. Let cool.
6. Prepare the icing: In a medium bowl, beat all ingredients for about 2 minutes until mixture is smooth and shiny.
7. Fill an icing bag with a star tip and frost cooled muffins. Keep covered in the fridge.