Recipe courtesy of Sandra Lee
Mini Date Nut Carrot Muffin Sandwiches with Cream Cheese Center Frosting
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 237
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 239 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 237
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 239 mg
Ingredients
Cream Cheese Center Frosting:
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.
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