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Carrot Muffins with Walnut-Cream CentersRecipe : Carrot Muffins with Walnut-Cream Centers
Procedure :
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" |
