Carrot Cake Muffins With Cheesecake Filling (lite)

Total Time: 30 mins Preparation Time: 12 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 in a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. add to batter and mix well. fold in the pecans.
• 4 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.