Mini Date Nut Carrot Muffin Sandwiches with Cream Cheese Center Frosting
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 237
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 36
- Sodium
- 239
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
Nonstick vegetable cooking spray
1 package (16.6 ounces) date muffin mix
1 cup wheat bran
1 cup whole milk
1 egg
1 cup shredded carrots
3/4 cup pitted dates, chopped (dates may be available already chopped)
1 tablespoon confectioners' sugar
Cream Cheese Center Frosting:
1(8-ounce) package cream cheese, softened
3 tablespoon confectioners' sugar
1 cup carrot shavings
Directions
- Preheat oven to 400 degrees F.
- Spray 12 muffin tins with nonstick spray. In a medium bowl, stir muffin mix, bran, milk, and egg until just blended. Fold in carrots, dates, and confectioners' sugar. Be careful not to over-mix; the batter should be lumpy. Divide batter equally among the muffin tins. Bake until a toothpick inserted into center of muffin comes out clean, about 20 minutes. Let cool slightly before frosting.
- To make the cream cheese frosting, combine the softened cream cheese, confectioners' sugar, and carrot shavings in a medium bowl; stir until well blended.
- Slice muffins in half, spread with the cream cheese frosting, and then sandwich together. Serve warm or at room temperature.