Sunday, April 6, 2014

Carrot Cake Muffins

Do you know the muffin lady, the muffin lady, the muffin lady? Do you know the muffin lady, she lives in Pittsburgh.
Ok, so not quite as catchy as the original version, but more fitting for me.  I am loving me some muffins lately!! They are a perfect breakfast to take to work.  I workout super early in the morning and either eat breakfast on the go, or once I am at work.  Not only are muffins delicious, but there are tons of flavors you can make! 
Today it is Carrot Cake Muffins.

Ingredients needed include:
MTS Vanilla whey, canned carrots, egg substitute, fat free cream cheese, baking powder, cinnamon, and sweetener if desired.

You can use other flavors and brands of protein, but I highly recommend MTS.  It bakes well and tastes great!
You can order all the different flavors here.  Use code KH30 and save 30%

Start by draining your carrots.  You could also use fresh carrots and just steam them, but this is way easier! Then throw them in a blender or food processor and puree til smooth.
Home made baby food???

 Toss the rest of your ingredients into the bowl.  I don't know about you, but I rarely mix wet and dry ingredients separate...It is all going to get mixed together anyways, why dirty another bowl?
Nice and smooth. 
You are going to want to use silicon baking cups or regular muffin liners.  Otherwise you will be saying some bad words when trying to remove them from the pan...

Here comes the extra special part. 
Put a dollop of cream cheese in the center of each muffin.  Press it down into the batter a little bit. 

I also sprinkle a little of my "skinny cinnamon sugar" on top.
It is simply sweetener and cinnamon :) I put it on everything!!

Pop them in the oven for about 25-28 minutes.   
Stick a toothpick in the middle of one and if it comes out clean, they are done!

Awesome! I cannot wait to have them for breakfast tomorrow at work!
Perfect way to start off the work week.

 If you were crazy and only wanted to eat one, it would only have about 38 calories!
That would just be silliness...I plan on eating all 7 tomorrow morning.  It will only put me at 230 calories!! Whoo! 

Carrot Cake Muffins

  • 1 cup canned carrots (240g)
  • 3 T egg beaters (46g)
  • 1 scoop MTS vanilla whey (30g)
  • 2 T fat free cream cheese (33g)
  • 1/2 t baking powder 
  • 2 t cinnamon
  • sweetener to taste

      1. Drain carrots and puree in blender or food processor. 
      2. Mix all ingredients in a bowl.
      3. Fill muffin cups 3/4 way full.
      4. Put a dollop of fat free cream cheese in each muffin and press into batter a bit.
      5. Top with cinnamon sugar.
      6. Bake at 350 for 25-28 minutes
      38 calories per muffin
      230 calories for the whole batch
      3g Fat
      18g Carb
      30g Protein 
    **Muffins or pancakes?? Which do you prefer?

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