Peanut butter carrot mini muffins with pb/cream cheese/cinnamon icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
Whole Wheat Flour, 1 cupBaking Soda, 1 tspPeanut Butter, smooth style, .25 cupVegetable Oil, 4 tbspCarrots, raw, 1 cup, gratedVanilla Extract, 1 tspHoney, .33 cupEgg, fresh, 1 extra largeFrosting:Lowfat cream cheese, 8 oz, softenedPeanut Butter, smooth style, 2 tbspHoney, 1 tbspGV vanilla l/f yogurt, .25 cupCinnamon, ground, .25 tsp
Preheat oven to 350 deg. In a large bowl, mix or sift together flour and baking soda. Add in pb, oil, carrots (reserving 1-2 Tbsp for garnish), vanilla, honey, and egg; mix thoroughly. Scoop by spoonfuls (approx. 1 Tbsp worth) into lightly sprayed mini muffin pans. Bake approx. 20 minutes.
For the frosting, mix cheese, pb, honey, yogurt, and cinnamon. Mix thoroughly til smooth. Use about 1 Tbsp frosting per minicake. Sprinkle tops with remaining carrot.
Refrigerate leftovers for up to 5 days.
When serving as pet goodies, serve in moderation, no more than 1 or 2 at a time is recommended.
Number of Servings: 23
Recipe submitted by SparkPeople user LATTELICIOUS.
For the frosting, mix cheese, pb, honey, yogurt, and cinnamon. Mix thoroughly til smooth. Use about 1 Tbsp frosting per minicake. Sprinkle tops with remaining carrot.
Refrigerate leftovers for up to 5 days.
When serving as pet goodies, serve in moderation, no more than 1 or 2 at a time is recommended.
Number of Servings: 23
Recipe submitted by SparkPeople user LATTELICIOUS.
Nutritional Info Amount Per Serving
- Calories: 114.0
- Total Fat: 7.1 g
- Cholesterol: 17.8 mg
- Sodium: 120.8 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
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