Carrot Cake Muffins With Cheesecake Filling (Lite) |
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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Although this yummy dessert does not meet the criteria for a 'Lite-Bleu' menu plan, it is still quite low in calories. Ingredients:
4 ounces fat free cream cheese |
1 teaspoon splenda sugar substitute |
1 teaspoon orange extract |
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:
1. 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.
2. 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.
3. In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
4. 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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