Carrot Cake Muffins With Cheesecake Filling (Lite) - cooking recipe

Ingredients

Cheese filling
4 ounces fat free cream cheese
1 teaspoon Splenda sugar substitute
1 teaspoon orange extract
Muffin Batter
1 tablespoon light butter, softened
2 tablespoons Splenda brown sugar blend
1 egg, beaten
1 tablespoon unsweetened orange juice concentrate
1/4 cup fat-free half-and-half
1 carrot, finely grated
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1/4 cup pecans, chopped

Preparation

Preheat oven to 350\u00b0F 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.