Carrot Cake Muffins With Cheesecake Filling (Lite)

Name: Carrot Cake Muffins With Cheesecake Filling (Lite)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6 serving(s)
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

(3)

Recipe by 2Bleu

Although this yummy dessert does not meet the criteria for a 'Lite-Bleu' menu plan, it is still quite low in calories.

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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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