Gluten Free Carrot Cake Muffins
3 large eggs
1/3 cup butter or substitute softened margarine
1 cup shredded carrots
1) Preheat oven to 350 degrees and lightly grease cupcake/muffin tin.
2) Use an electric mixer to combine contents of dry mix and softened butter.
3) Add eggs one at a time. Mix well, scrape bowl.
4) Add carrots by folding into batter.
5) Bake for 20 - 25 minutes or until a toothpick comes out clean.
6) Cool 10 minutes and remove from pan to rack.
7) Top with Cream Cheese Frosting