carrot/zuchinni muffins with lemon frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Egg substitute, liquid (Egg Beaters), 1/2 cup*Splenda Sugar Blend for Baking, 3/4 cupPumpkin, canned, without salt,1/2 cup Honey,1/4cupVanilla Extract, 1 tspCarrots, raw, 11/2 cup, grated *zuchinni, 1 cupWalnuts,1/2 cup, chopped *Whole Wheat Flour, 11/2 cup Baking Powder, 1 tsp Baking Soda, 1/2 tspGinger, ground, 1 tspFrosting:Cream Cheese, Fat Free, 8 oz. softenedPowdered Sugar, 1 cup, unsifted Lemon Peel, 1.5 tsp
1.Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, pumpkin, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
2.In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3.Add the flour mixture to the wet mixture. Stir just until combined. Distribute among cupcakes tins lined with liners.
4.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5.Once the cupcakes are cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.
Serving Size: 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user FLABBYTAMNOMORE.
2.In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3.Add the flour mixture to the wet mixture. Stir just until combined. Distribute among cupcakes tins lined with liners.
4.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5.Once the cupcakes are cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.
Serving Size: 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user FLABBYTAMNOMORE.
Nutritional Info Amount Per Serving
- Calories: 164.2
- Total Fat: 2.7 g
- Cholesterol: 1.1 mg
- Sodium: 153.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.1 g
- Protein: 4.7 g
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