Snack

Cream Cheese - Filler Carrot Cake Muffins is for Snack.

Cream Cheese - Filler Carrot Cake Muffins takes 20 minutes to prepare.

Cream Cheese - Filler Carrot Cake Muffins takes 20 minutes to cook.

Cream Cheese - Filler Carrot Cake Muffins makes 12 servings.

The ingredients for Cream Cheese - Filler Carrot Cake Muffins are:

Filling
4oz reduced-fat cream cheese softened
1/4 c sugar
2 TBS Liquid egg

Muffin
1 1/4 C all-purpose flour
1/2 c whole wheat flour
1/4 t baking soda
3/4 t baking powder
1 t ground cinnamon
2 t canola oil
1/4 c low-fat sour cream
2 1/2 TBS brown sugar
2 1/2 TBS sugar
1 egg
1 t vanilla
1 cup freshly grated carrots
1/2 c crushed pineapple (I use the juice)

Here is how you make Cream Cheese - Filler Carrot Cake Muffins:

Beat filling togetherIn large bowl mix dry ingredients togetherIn medium bowl mix remaining ingredients togetherMix wet ingredients into dry ingredientsUse a non-stick muffin tin with non-stick sprayFill muffin cup about 1/4 full, add 1TBS of filling and cover with more batter.Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user VICKI_HEIDT.

The nutritional information for Cream Cheese - Filler Carrot Cake Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 195.7

• Total Fat: 7.1 g
• Cholesterol: 28.6 mg
• Sodium: 156.2 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 1.6 g
• Protein: 5.2 g