Better Choice Carrot Cake Muffins with Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Combine Dry:● 2 Cups Wholewheat Flour● 1/2 Tsp Salt● 1/2 Tsp Bicarbonate of Soda● 1 Tsp Baking PowderCombine Wet:● 1 1/2 Cups (165 g) Grated Carrots● 1/4 Cup (35 g) Chopped Walnuts● 2 Tbsp (10 g) Chopped Walnuts (for Topping)● 2 Large Eggs● 1/3 Cup (80 ml) Honey● 1/2 Cup Low Fat Milk (2 %)● 2 Tsp Vanilla / Vanilla EssenceTopping:● 6 Tbsp (90 ml) Granulated Sweetener for Baking and Cooking (Canderel / Equal) OR 1 Cup Powdered Sugar● 5.3 Ounces (150 g) Low Fat Cream Cheese● 1 1/2 Tbsp (25 ml) Lemon Juice
● Mix the dry mixture into the wet mixture until incorporated.
● Coat a muffin pan with cooking spray and pour the mixture into the muffin pan, each approximately 3/4 full.
● Bake at 350 °F (175 °C) for about 15 - 20 minutes. Check the center of a muffin with a toothpick, the toothpick should come out clean.
● Let the muffins cool on a cooling rack for 10 minutes before removing them from the muffin pan.
● For the topping, beat the cream cheese, sugar and lemon juice with an elecric mixer set at medium - high speed until smooth.
● Spread the topping onto the muffins and sprinkle each one with chopped walnuts.
● Enjoy!
Serving Size: Makes Twelve Cupcakes (with Topping)
● Coat a muffin pan with cooking spray and pour the mixture into the muffin pan, each approximately 3/4 full.
● Bake at 350 °F (175 °C) for about 15 - 20 minutes. Check the center of a muffin with a toothpick, the toothpick should come out clean.
● Let the muffins cool on a cooling rack for 10 minutes before removing them from the muffin pan.
● For the topping, beat the cream cheese, sugar and lemon juice with an elecric mixer set at medium - high speed until smooth.
● Spread the topping onto the muffins and sprinkle each one with chopped walnuts.
● Enjoy!
Serving Size: Makes Twelve Cupcakes (with Topping)
Nutritional Info Amount Per Serving
- Calories: 170.6
- Total Fat: 6.0 g
- Cholesterol: 37.1 mg
- Sodium: 153.7 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.9 g
- Protein: 5.9 g
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