Carrot Cake Muffins

• 1-3/4 cups whole wheat flour
• 1 tsp. CALUMET Baking Powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 egg
• 1/4 cup oil
• 1 cup unsweetened applesauce
• 1/2 cup packed brown sugar
• 1 tsp. vanilla, divided
• 1 cup shredded carrots Target 2 lb For $3.00 thru 02/06
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1/4 cup powdered sugar

1. Heat oven to 400F.
2. Combine first 4 ingredients; set aside.
3. Whisk egg and oil in large bowl until blended.
4. Stir in applesauce, brown sugar and 1/2 tsp.
5. vanilla.
6. Add dry ingredients; stir just until moistened.
7. Stir in carrots.
8. Spoon into 12 muffin pan cups sprayed with cooking spray.
9. Bake 15 min.
10. or until toothpick inserted in centers comes out clean.
11. Cool in pan 5 min.
12. Remove to wire racks; cool completely.
13. Mix reduced-fat cream cheese, powdered sugar and remaining vanilla until blended; spread onto muffins.

whole wheat flour, baking powder, ground cinnamon, salt, egg, oil, unsweetened applesauce, brown sugar, vanilla, carrots target, philadelphia, powdered sugar

Taken from www.kraftrecipes.com/recipes/carrot-cake-muffins-125813.aspx (may not work)