Carrot Zucchini Muffins with Cream Cheese Glaze

Make the muffins:

Preheat the oven to 350°F.

In a small bowl, combine the flour, baking soda, spices, salt and walnuts. Whisk well to sift. Set aside.

In a large bowl, beat the eggs, sugar, and oil until the mixture is smooth, 2-3 minutes. Stir in the zucchini and carrots. Add the dry ingredients and beat until the mixture just comes together, be careful not to over beat.

Pour the batter into 12 paper-lined muffin tins, filling each about 3/4 full. Bake 20-25 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Then take them out of the pan and place onto the rack and cool completely.

Make the Cream Cheese Glaze:

Beat cream cheese together with powdered sugar until smooth. Stir in the milk and vanilla. Adjust the consistency by adding more powdered sugar to thicken, or adding milk to loosen the glaze.

Top the muffins with cream cheese glaze by dipping the muffins upside down into the glaze. Store in an airtight container in the refrigerator for up to 5 days… if they last that long.