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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 99.5
  • Total Fat: 3.2 g
  • Cholesterol: 3.3 mg
  • Sodium: 169.5 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Carrot Cake Muffins with Vanilla Glaze calories by ingredient
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Carrot Cake Muffins with Vanilla Glaze

Submitted by: JULWHEELER
Carrot Cake Muffins with Vanilla Glaze

Introduction

Do you love carrot cake but hate the calories. Here is a low fat carrot cake muffin recipe that is sure to please. Do you love carrot cake but hate the calories. Here is a low fat carrot cake muffin recipe that is sure to please.
Number of Servings: 24

Ingredients

    Muffin Ingredients:
    Oatmeal (plain), 1 cup dry
    Buttermilk, lowfat, 2 cup
    Flour, white, 1 cup
    Wheat flour, white, bread, enriched, .75 cup
    Splenda Brown Sugar Blend, 1/2 cup
    Baking Powder, 1 tsp
    Baking Soda, 1 tsp
    Salt, 1/2 tsp
    Ginger, ground, 1 tsp
    Cinnamon, ground, 1 tbsp
    Nutmeg, ground, 1 tsp
    Vanilla Extract, 1 tsp
    Egg substitute, liquid (Egg Beaters), 1/2 cup
    Carrots, raw, 1 cup, grated
    Pineapple, fresh, 1/2 cup, diced

    Pecans, 0.5 cup, chopped

    Icing Ingredients:
    Cream Cheese, Weight Watchers Reduced Fat Cream Cheese Spread (4oz)
    Vanilla Extract, 1 tsp
    Powdered Sugar, 0.25 cup, unsifted

Directions

Soak Oatmeal in buttermilk overnight. Combine remaining muffin ingredients and top with chopped pecans. Bake at 350 degrees for 20 minutes. Let Muffins cool. Mix together icing ingredients until smooth and lightly coat each muffin.

Serving Size: 1 muffin






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