Mandarin Orange Cream Cheese Muffins
Source of Recipe
The Recipe Doctor
Recipe Introduction
I made a few modifications to the original recipe:
I found that the frosting was a bit generous, so cut the ingredients back by half.
I used skim milk, rather than 1% milk.
I used fat-free cream cheese, rather than light cream cheese for the frosting.
List of Ingredients
3 tablespoons less fat margarine -- with 8 Grams fat/serving
1/3 cup light cream cheese
1/2 cup sugar
1/2 cup Splenda
1 egg
1/4 cup egg substitute
1 1/2 teaspoons orange extract -- 1 1/2 - 2 tsp.
3/4 cup whole wheat flour
3/4 cup white flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup skim milk
1 cup mandarin oranges in juice -- drained
Light Cream Cheese Frosting
3 tablespoons fat-free cream cheese
1/3 cup powdered sugar
Recipe
Preheat oven to 350º. Coat 12-cup muffin pan with canola cooking spray or line with cupcake liners.
In a large mixing bowl, beat margarine and 1/3 cup cream cheese together on medium speed. Add sugar and continue to beat mixture until creamy. Beat in egg, then egg substitute. Beat in orange flavoring.
In a separate bowl, whisk together dry ingredients. Add half of flour mixture to margarine mixture, then half of milk. Add in remaining flour mixture, then remaining milk. Gently stir in mandarin oranges.
Fill each muffin cup with 1/3 cup batter. Bake in center of oven for 15 - 20 minutes or until cooked through. Let cool.
To make cream cheese frosting: Put 1/3 cup light cream cheese and powdered sugar in small mixing bowl. Beat together until fluffy. When muffins are completely cool, frost. Store in covered container in refrigerator.
Yield: 12
Per Serving: 155 Calories; 4g Fat (21.2% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 240mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
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