Vegetarian

Carrot Muffins with cream cheese marble is for Breakfast.

Carrot Muffins with cream cheese marble takes 30 minutes to prepare.

Carrot Muffins with cream cheese marble takes 45 minutes to cook.

Carrot Muffins with cream cheese marble makes 12 servings.

The ingredients for Carrot Muffins with cream cheese marble are:

2 1/2 cups grated carrots
1 cup crushed pineapple Drained (set juice aside)
1 cup raisins
1 cup apple sauce
2 eggs
4 tbs maple syrup (pure vermont)
1 cup whole wheat flour
1 cup pecans (chopped finely)
1 cup pine apple juice
1 tbs nutmeg
1 tbs ginger
1/2 tbs baking soda
2 tbs vanilla

For cream cheese filling
1 block low fat cream cheese
3 tbs agave nectar
1 tbs vanilla

Here is how you make Carrot Muffins with cream cheese marble:

preheat oven to 350Add pineapple juice to raisins and let soak.Mix Flour, and Baking nutmeg and ginger and set aside.2 eggs, maple syrup, vanilla and whip until fluffy. Fold in carrots, raisins, apple sauce, pecans, pineapple, and flour mixture until blended. put three spoonfuls into well greased muffin tin.For marbling.1 block of low fat cream cheese, vanilla and agave nectar and whip till blended 1 tbs inthe middle of each muffin, bake until golden brown and toothpick comes out clean.Let cool before eating.Serving Size: makes 12 large muffins or 24 medium sized onesNumber of Servings: 12Recipe submitted by SparkPeople user IDIGGEEKS.

The nutritional information for Carrot Muffins with cream cheese marble is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 252.5

• Total Fat: 9.9 g
• Cholesterol: 35.4 mg
• Sodium: 107.1 mg
• Total Carbs: 39.6 g
• Dietary Fiber: 4.1 g
• Protein: 5.1 g

The dietary needs meet for Carrot Muffins with cream cheese marble is Vegetarian