Carrot Cake Muffins

average rating

rate/review

prep time

20 min

total time

35 min

makes

12 servings, 1 muffin (70 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-3/4 cups whole wheat flour

1 tsp. Magic 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

1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread

1/4 cup icing sugar

Make It

HEAT oven to 400°F.

COMBINE first 4 ingredients; set aside. Mix egg, oil, applesauce, brown sugar and 1/2 tsp. vanilla in large bowl. Add dry ingredients; stir just until moistened. Stir in carrots.

SPOON into 12 muffin cups sprayed with cooking spray. Bake 15 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire racks; cool completely.

MIX cream cheese spread, icing sugar and remaining vanilla until well blended; spread onto muffins.