Filling4 oz reduced-fat cream cheese, softened¼ c sugar2 Tbsp liquid egg substitute Muffins1¼ c all-purpose flour½ c whole-wheat flour¼ tsp salt¼ tsp baking soda¾ tsp baking powder1 tsp ground cinnamon2 Tbsp canola oil¼ c low-fat sour cream2½ Tbsp brown sugar2½ Tbsp sugar1 egg1 tsp vanilla1 c freshly grated carrots½ c drained crushed pineapple 

  1. PREHEAT the oven to 375°F. Coat a 12-cup muffin tin with nonstick spray.2. FOR THE FILLING: Beat together the cream cheese, sugar, and egg substitute in a small bowl.3. FOR THE MUFFINS: In a large bowl, combine the flours, salt, baking soda, baking powder, and cinnamon. Set aside.4. CREAM together the oil, sour cream, and sugars In a medium bowl until well blended. Beat in the egg and vanilla. Stir in the carrots and pineapple.5. MAKE a well in the center of the dry ingredients and add the wet ingredients all at once. Stir just until combined. The batter will be thick, so don’t overmix.6. FILL the muffin cups about one-quarter of the way with the batter. Add 1 tablespoon of the filling, then top with more batter (it may not cover completely).7. BAKE for 20 to 25 minutes, until a cake tester or toothpick inserted in the center of a muffin comes out clean. Let cool for 10 minutes before removing from the pan. NUTRITION (per serving) 120 cal, 3 g pro, 17 g carb, 1 g fiber, 12 g sugars, 5 g fat, 1.5 g sat fat, 140 mg sodium MORE: 12 Healthy Breakfasts For All-Day Energy