Ingredients
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4 ounces fat free cream cheese
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1 teaspoon Splenda sugar substitute
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1 teaspoon orange extract
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2 tablespoons Splenda brown sugar blend
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1 egg, beaten
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1/4 cup fat-free half-and-half
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1 carrot, finely grated
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1/2 cup flour
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1/2 teaspoon baking powder
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1/4 teaspoon ground nutmeg
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1 tablespoon light butter, softened
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1 tablespoon unsweetened orange juice concentrate
Instructions
- Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
- In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
- In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
- Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.