carrot/zuchinni muffins with lemon frosting
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of carrot/zuchinni muffins with lemon frosting calories by ingredient
Number of Servings: 18
Ingredients
-
Egg substitute, liquid (Egg Beaters), 1/2 cup
*Splenda Sugar Blend for Baking, 3/4 cup
Pumpkin, canned, without salt,1/2 cup
Honey,1/4cup
Vanilla Extract, 1 tsp
Carrots, raw, 11/2 cup, grated
*zuchinni, 1 cup
Walnuts,1/2 cup, chopped
*Whole Wheat Flour, 11/2 cup
Baking Powder, 1 tsp
Baking Soda, 1/2 tsp
Ginger, ground, 1 tsp
Frosting:
Cream Cheese, Fat Free, 8 oz. softened
Powdered Sugar, 1 cup, unsifted
Lemon Peel, 1.5 tsp
Directions
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.