Carrot Cake Muffins & Cream Cheese Frosting by Peter W

RogerToo

Ingredients:

3 cup All purpose 100% whole wheat flour
1/2 cup whey protein isolate
1 cup Splenda granulated
3 tbsp Ener-G no sodium baking powder*
2 tsp Ener-G no sodium baking soda*
1 cup raisins
3/4 cup crushed pineapple in juice
2 cup grated carrot, firmly packed
1/4 cup camelina oil or other neutral flavored oil
2 cup plain no-fat Greek yogurt
3/4 cup egg beater
1 tbsp cooking molasses
1 tbsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 cup 95% fat-free cream cheese
2 tbsp Splenda granulated
1/2 tsp vanilla extract

* use half the amount if using standard baking powder/baking soda

Preparation:

1. Preheat oven to 375 degrees.

2. Set aside the last 3 ingredients to make the cream cheese frosting.

3. Drain pineapple and squeeze to remove as much liquid as practical.

4. In a large mixing bowl, combine dry ingredients including grated carrot and raisins. Mix well.

5. In a second large mixing bowl, combine wet ingredients and mix well.

6. Make a well in the dry ingredients. Add the wet ingredients and fold to combine.

7. Spoon the batter into non-stick muffin trays and bake at 375 for about 25 minutes until the tops are firm and a toothpick inserted comes out clean. Place on a rack and allow to cool.

8. While the muffins are baking combine the cream cheese, Splenda and vanilla extract and mix well. Allow the muffins to cool and then pipe frosting over the top of the muffins.

Stats (per muffin @ 24 muffins):

159 Calories
2.8g Total Fat
- 0.4g Saturated Fat
2.5mg Cholesterol
68mg Sodium
25g Carbohydrates
- 4g Fiber
- 3g Sugar
8g Protein