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Carrot Cake Muffins
Nb persons: 0
Yield: 12 muffins
Preparation time:
Total time: 45 Minutes
Source:
| Serves: 1 Per Serving: 209 calories, 6 g fat, 2 g saturated fat, 9 g protein, 32 g carbohydrates, 1 g fiber, 164 mg calcium, 226 mg sodium Filling | |
| 4 ounces | reduced-fat cream cheese, softened |
| ¼ cup | sugar |
| 2 tablespoons | liquid egg substitute |
| Muffins | |
| 1¼ cup | all-purpose flour |
| ½ cup | whole-wheat flour |
| ¼ teaspoon | salt |
| ¼ teaspoon | baking soda |
| ¾ teaspoon | baking powder |
| 1 teaspoon | ground cinnamon |
| 2 tablespoons | canola oil |
| ¼ cup | low-fat sour cream |
| 2½ tablespoons | brown sugar |
| 2½ tablespoons | sugar |
| 1 | egg |
| 1 teaspoon | vanilla |
| 1 cup | freshly grated carrots |
| ½ cup | drained crushed pineapple |
1. Preheat the oven to 375°F. Coat a 12-cup muffin tin with nonstick spray.
2. For the filling: Beat together the cream cheese, sugar, and egg substitute in a small bowl.
3. For the muffins: In a large bowl, combine the flours, salt, baking soda, baking powder, and cinnamon. Set aside.
4. In a medium bowl, cream together the oil, sour cream, and sugars until well blended. Beat in the egg and vanilla. Stir in the carrots and pineapple.
5. Make a well in the center of the dry ingredients and add the wet ingredients all at once. Stir just until combined. The batter will be thick, so don't overmix.
6. Fill the muffin cups about one-quarter of the way with the batter. Add 1 tablespoon of the filling, then top with more batter (it may not cover completely).
7. Bake for 20 to 25 minutes, until a cake tester or toothpick inserted in the center of a muffin comes out clean. Let cool for 10 minutes before removing from the pan.
Makes 12 muffins.
Note: Freeze 10 of the muffins to keep them fresh longer.
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