Carrot muffins with walnut-cream centers ww
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour, all-purpose |
| 5⅔ | tablespoon | Sugar, granulated |
| 2 | teaspoons | Baking soda |
| 10 | tablespoons | Raisins, golden plumped, drained |
| 3⅔ | tablespoon | Margaine softened |
| 1 | cup | Buttermilk, low-fat |
| ½ | cup | Egg substitute |
| 2 | tablespoons | Orange juice concentrate no sugar added |
| 1 | teaspoon | Vanilla extract |
| 6 | tablespoons | Cream cheese, light |
| 2 | ounces | Walnuts finely chopped |
| 2 | tablespoons | Sour cream, light |
Directions
Preheat oven to 350F. Line 12 muffin cups with paper baking cups; set aside. Combine flour, ⅓ 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 ⅔ 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: 1-¼ Fat, ¼ Protein, ¼ Vegetable, 1 Bread, ½ 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" Conversion and additional analysis by Rick Weissgerber. [GEnie D.WEISSGERBE]