Monday, March 31, 2008

Carrot Cake Muffins with Coconut Cream Filling

1 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup Splenda
3/4 cup Splenda brown sugar blend
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 tbsp All Whites (1 egg)
3/4 cup skim milk
1/3 cup unsweetened applesauce
1/2 tsp vanilla extract
1/2 cup carrot puree
1/2 cup pineapple

Combine above ingredients, set aside.

Coconut Cream Filling:
4 oz fat free cream cheese, softened
1 teaspoon coconut extract
2 heaping tablespoons crushed pineapple

Combine until smooth.

Preheat oven to 400.

Put 1 heaping tablespoon muffin mix in bottom of lined muffin pan.

Using two spoons put one dollop of cream cheese mixture on top of muffin mix.

Top with muffin mix until muffin cup is 2/3 full.

Bake 18 minutes. Cool on wire rack. Notes:
-Cool completely before eating or the cream cheese will ooze out. It is still yummy warm. You just may need a fork.