Carrot muffins with walnut-cream centers

 
                  Carrot Muffins With Walnut-Cream Centers
 
 Recipe By     : Weight Watchers
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   C            Flour, all-purpose
    5 2/3   Tb           Sugar, granulated
    2       Ts           Baking soda
   10       Tb           Raisins, golden
                         - plumped, drained
    3 2/3   Tb           Margaine
                         - softened
    1       C            Buttermilk, low-fat
      1/2   C            Egg substitute
    2       Tb           Orange juice concentrate
                         - no sugar added
    1       T            Vanilla extract
    6       Tb           Cream cheese, light
    2       Oz           Walnuts
                         - finely chopped
    2       Tb           Sour cream, light
 
    Preheat oven to 350F. Line 12 muffin cups with paper baking cups; set
   aside. Combine flour, 1/3 cup sugar and baking soda; stir. Add carrots and
   raisins, stir to coat. Stir in margarine; set aside. Combine buttermilk,
   egg sustitute, orange juice and vanilla; stir into flour mixture. Fill each
   cup about 2/3 full.
    Combine cream cheese, walnuts, sour cream and remaining sugar. Top each
   portion of batter with an equal amount of cheese mixture. Bake in middle
   rack for 20-25 minutes, golden brown. Remove from pan to rack and cool.
   
    Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread,
   1/2 Fruit, 65 Optional Calories.
   
    Nutritional Analysis per serving: 236 calories, 6 g.
    protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim, 260 mg. sodium, 5
   mg. cholesterol, 2 g. dietary fiber.
   
    Calories from fat: 29%
   
    Original recipe from Weight Watchers "Simply Light Cooking"
  
 
 
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