Flossie's Carrot Cake Muffins with Cream Cheese Filling

1 tsp Vanilla Extract
2 tbsp Splenda Sugar Blend for Baking
1/2 Cream Cheese (Light)
1 1/2 cup all-purpose flour
2 tbsp Splenda Sugar Blend for Baking
1 1/2 tsp ground cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp ground Ginger
1/4 tsp ground Nutmeg
1/8 tsp ground Cloves
1/2 cup Coconut Oil
1/4 Splenda Brown Sugar Blend
1/3 cup evaporated milk, 2%
1 tbsp Lemon Juice
2 eggs
2 tsp Vanilla Extract
1 1/2 cups grated Carrots

Preheat oven to 400 degrees F. Spray muffin tins with nonstick cooking spray.

1. Cream Cheese Filling: Beat cream cheese, 2 tbsp Splenda and 1
tsp Vanilla Extract.

2. In a large bowl, mix together flour, 2 tbsp Splenda, baking
powder, baking soda, and spices.

3. In a medium bowl, combine oil, brown sugar, milk, lemon juice,
eggs and 2 tsp vanilla until smooth.

4. Combine liquid ingredients with dry ingredients and mix til just
combined. Gently fold in carrots. Be careful not to overmix.

5. Fill each muffin cup with about 2 tbsp batter. Add a tsp of
cream cheese filling to each muffin. Top muffins with
remaining batter.

6. Bake for about 15 minutes, or until golden brown. Let cool
and enjoy.

Serving Size: 12 regular muffins