Carrot muffins with walnut-cream centers ww

12 servings

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

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]

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