Here’s another recommended recipe we found from food.com.Reference Link:
Carrot Cake Muffins With Cheesecake Filling (Lite):
“Although this yummy dessert does not meet the criteria for a ‘Lite-Bleu’ menu plan, it is still quite low in calories.”
- Ready In:
- 30mins
- Ingredients:
- 14
Cheese filling
- 4 ounces fat free cream cheese
- 1 teaspoon Splenda sugar substitute
- 1 teaspoon orange extract
Muffin Batter
- 1 tablespoon light butter, softened
- 2 tablespoons Splenda brown sugar blend
- 1 egg, beaten
- 1 tablespoon unsweetened orange juice concentrate
- 1⁄4 cup fat-free half-and-half
- 1 carrot, finely grated
- 1⁄2 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon cinnamon
- 1⁄4 cup pecans, chopped
directions
- Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
- In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
- In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
- Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.
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RECIPE SUBMITTED BY
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
Jeannie notes.. Above is curated for evaluation and recommendation from food.com
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Carrot Cake Muffins With Cheesecake Filling (Lite)
reco low-cal
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