The recipe Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing

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Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing recipe is a Dessert meal that takes 20 minutes to make. If you enjoy for Dessert, you will like Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing!

Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing

Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing Recipe
Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing

Made these for a first birthday party- for my puppy. I decided to taste one, since there wasn't anything in them that I wouldn't eat otherwise. I was very pleasantly surprised that they tasted very good to me! They're not cloyingly sweet, but neither are they bland. I crunched the numbers, and decided that nutritionally they seemed reasonable in moderation. So, they are puppy and kitty safe as well for treats, b-days, etc.

What Course Is Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing?

Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing is for Dessert.


How Long Does Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing Recipe Take To Prepare?

Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing takes 15 minutes to prepare.


How Long Does Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing Recipe Take To Cook?

Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing takes 20 minutes to cook.


How Many Servings Does Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing Recipe Make?

Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing makes 23 servings.


What Are The Ingredients For Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing Recipe?

The ingredients for Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing are:

Whole Wheat Flour, 1 cup
Baking Soda, 1 tsp
Peanut Butter, smooth style, .25 cup
Vegetable Oil, 4 tbsp
Carrots, raw, 1 cup, grated
Vanilla Extract, 1 tsp
Honey, .33 cup
Egg, fresh, 1 extra large

Frosting:
Lowfat cream cheese, 8 oz, softened
Peanut Butter, smooth style, 2 tbsp
Honey, 1 tbsp
GV vanilla l/f yogurt, .25 cup
Cinnamon, ground, .25 tsp


How Do I Make Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing?

Here is how you make Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing:

Preheat oven to 350 deg. In a large bowl, mix or sift together flour and baking soda. Add in pb, oil, carrots (reserving 1-2 Tbsp for garnish), vanilla, honey, and egg; mix thoroughly. Scoop by spoonfuls (approx. 1 Tbsp worth) into lightly sprayed mini muffin pans. Bake approx. 20 minutes.For the frosting, mix cheese, pb, honey, yogurt, and cinnamon. Mix thoroughly til smooth. Use about 1 Tbsp frosting per minicake. Sprinkle tops with remaining carrot.Refrigerate leftovers for up to 5 days.When serving as pet goodies, serve in moderation, no more than 1 or 2 at a time is recommended.Number of Servings: 23Recipe submitted by SparkPeople user LATTELICIOUS.


What's The Nutritional Info For Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing?

The nutritional information for Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing is:

  • Servings Per Recipe: 23
  • Amount Per Serving
  • Calories: 114.0
  • Total Fat: 7.1 g
  • Cholesterol: 17.8 mg
  • Sodium: 120.8 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.9 g

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