Ingredients

The following ingredients have 12 Servings
  • 3/4 cups sugar
  • 6 tablespoons unsalted butter (softened)
  • 2 large eggs (whites and yolks separated)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup nonfat milk (divded)
  • 2 carrots (peeled, shredded)
  • 4 ounces light cream cheese
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tablespoon honey
  • 2 applesauce pouches

Instruction

  • Preheat oven to 400F. Line 12 cup muffin tin with liners and set aside.
  • Mix sugar and butter in large bowl until soft. Add egg yolks and mix until well combined. Set aside.
  • Beat egg whites in separate bowl until soft peaks form. Set aside
  • Combine all-purpose flour, whole wheat flour, baking powder, cinnamon and salt in large bowl. Add ½ dry ingredients to butter mixture and stir to combine. Stir in ¼ cup milk. Add remaining dry ingredients and stir to combine. Stir in remaining ¼ cup milk. Gently fold in carrots and beaten egg whites.
  • Spoon batter into muffin cups. Bake 18-22 minutes, or until toothpick inserted into muffin comes out clean. Remove from muffin tin and cool.
  • Meanwhile, combine cream cheese, yogurt and honey. Transfer to a piping bag or plastic bag with a cut corner and refrigerate.
  • Once muffins are cool, use melon baller inserted into top of muffins to scoop out about 1 Tbsp. from inside. Fill holes with pureed fruit. Pipe cream cheese mixture to cover hole.