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    You are in: Home / Recipes / Carrot Cake Muffins With Cheesecake Filling (Lite) Recipe
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    Carrot Cake Muffins With Cheesecake Filling (Lite)

    Average Rating:

    3 Total Reviews

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    • on August 22, 2009

      I really enjoyed these! Very moist & fluffy. I added some confectioners sugar to the filling- I just had too! I didn't stick to the 'lite' side of this recipe. I couldn't really taste the carrot flavor however. Thanks!

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    • on May 25, 2009

      Wonderful! I followed the other reviewer and made them in regular muffin tins, worked out great! We also skipped out on the pecans. Much simpler than making a whole carrot cake that only DD and I will eat!

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    • on February 04, 2009

      I give 5 stars for the taste and the moistness of them. Another time, I'll do them in 6 regular muffin tin cause they were too small for jumbo muffins. For the cheese filling, I think 1 tsp of orange extract was too much, I would use 1/2 tsp. I used 2 tsp of splenda in the filling. For the muffin batter, I used Tropicana orange juice (no concentrate). Instead of fat-free half-and-half, I used skim milk. And I used just cinnamon (1/2 tsp). I wanted to use the pecans, I measured them and then forgot to fold them in the batter LOL They cooked 16 minutes. Thanks 2bleu. Made for Photo tag

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    Nutritional Facts for Carrot Cake Muffins With Cheesecake Filling (Lite)

    Serving Size: 1 (73 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 148.3
    Calories from Fat 53
    Total Fat 5.8 g
    Saturated Fat 1.6 g
    Cholesterol 36.3 mg
    Sodium 208.1 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 1.0 g
    Sugars 5.5 g
    Protein 6.0 g

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