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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 10.7 g
  • Cholesterol: 20.8 mg
  • Sodium: 208.3 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.6 g

View full nutritional breakdown of Carrot Cheesecake Muffins calories by ingredient
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Carrot Cheesecake Muffins

Submitted by: LMAXIN

Introduction

I can't wait to make these! What a treat! Rave reviews on allrecipes.com... I will make substitutions listed here. I can't wait to make these! What a treat! Rave reviews on allrecipes.com... I will make substitutions listed here.
Number of Servings: 12

Ingredients

    4 oz. cream cheese, softened
    2 Tbsp sugar
    1 1/2 tsp grated orange peel
    1/3 c butter, softened
    1/2 c packed brown sugar
    1/2 c liquid egg substitute
    1/2 c evaporated milk, fat free
    2 Tbsp orange juice
    1 1/4 c finely grated carrots
    1/2 c raisins
    1/2 c walnuts
    3/4 c all purpose flour
    3/4 c whole wheat flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp ground cinnamon

Directions

In a mixing bowl, beat cream cheese, sugar and orange peel until smooth; set aside. In another mixing bowl, cream butter and brown sugar. Add eggs, milk and orange juice. Fold in the carrots, raisins and walnuts. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350 degrees F for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Store in the refrigerator.

Number of Servings: 12

Recipe submitted by SparkPeople user LMAXIN.






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