Birthday

Better Choice Carrot Cake Muffins with Topping is for Dessert.

Better Choice Carrot Cake Muffins with Topping takes 20 minutes to prepare.

Better Choice Carrot Cake Muffins with Topping takes 15 minutes to cook.

Better Choice Carrot Cake Muffins with Topping makes 12 servings.

The ingredients for Better Choice Carrot Cake Muffins with Topping are:

Combine Dry:
● 2 Cups Wholewheat Flour
● 1/2 Tsp Salt
● 1/2 Tsp Bicarbonate of Soda
● 1 Tsp Baking Powder

Combine Wet:
● 1 1/2 Cups (165 g) Grated Carrots
● 1/4 Cup (35 g) Chopped Walnuts
● 2 Tbsp (10 g) Chopped Walnuts (for Topping)
● 2 Large Eggs
● 1/3 Cup (80 ml) Honey
● 1/2 Cup Low Fat Milk (2 %)
● 2 Tsp Vanilla / Vanilla Essence

Topping:
● 6 Tbsp (90 ml) Granulated Sweetener for Baking and Cooking (Canderel / Equal) OR 1 Cup Powdered Sugar
● 5.3 Ounces (150 g) Low Fat Cream Cheese
● 1 1/2 Tbsp (25 ml) Lemon Juice

Here is how you make Better Choice Carrot Cake Muffins with Topping:

● Mix the dry mixture into the wet mixture until incorporated.● Coat a muffin pan with cooking spray and pour the mixture into the muffin pan, each approximately 3/4 full.● Bake at 350 ?F (175 ?C) for about 15 - 20 minutes. Check the center of a muffin with a toothpick, the toothpick should come out clean. ● Let the muffins cool on a cooling rack for 10 minutes before removing them from the muffin pan.● For the topping, beat the cream cheese, sugar and lemon juice with an elecric mixer set at medium - high speed until smooth. ● Spread the topping onto the muffins and sprinkle each one with chopped walnuts.● Enjoy!Serving Size:?Makes Twelve Cupcakes (with Topping)

The nutritional information for Better Choice Carrot Cake Muffins with Topping is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 170.6

• Total Fat: 6.0 g
• Cholesterol: 37.1 mg
• Sodium: 153.7 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 2.9 g
• Protein: 5.9 g

The dietary needs meet for Better Choice Carrot Cake Muffins with Topping is Low Fat