Carrot Cake Muffins With Cheesecake Filling (Lite)

• 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

1. Preheat oven to 350u0b0F 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.
2. 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.
3. In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
4. 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.

cream cheese, splenda sugar substitute, orange extract, batter, light butter, brown sugar, egg, orange juice, carrot, flour, baking powder, ground nutmeg, cinnamon, pecans

Taken from www.food.com/recipe/carrot-cake-muffins-with-cheesecake-filling-lite-350590 (may not work)