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Carrot Muffins with Walnut-Cream Centers

Carrot Muffins with Walnut-Cream Centers
Main Ingredient: Walnuts Cheese Raisins Various Vegetables

Preparation: Baked Goods

Course: Various Breads

Dietary: Weightwatchers

Yield:

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Carrot Muffins with Walnut-Cream Centers ingredients

  • 372529⁄-2009260032 c flour, all-purpose
  • T Sugar, granulated
  • 2 t Baking soda
  • 10 T raisins, golden
  • - plumped, drained
  • T margarine
  • - softened
  • 1 c buttermilk, low-fat
  • 2483527⁄624973141 c Egg substitute
  • 2 T Orange juice concentrate
  • - no sugar added
  • 1 t vanilla extract
  • 6 T Cream cheese, light
  • 2 oz Walnuts
  • - finely chopped
  • 2 T Sour cream, light

Cooking Carrot Muffins with Walnut-Cream Centers

1. Preheat oven to 350F.
2. Line 12 muffin cups with paper baking cups; set aside.
3. Combine flour, 1/3 cup sugar and baking soda; stir.
4. Add carrots and raisins, stir to coat.
5. Stiri in margarine; set aside.
6. Combine buttermilk, egg sustitute, orange juice and vanilla; stir into flour mixture.
7. Fill each cup about 2/3 full.
8. Combine cream cheese, walnuts, sour cream and remaining sugar.
9. Top each portion of batter with an equal amount of cheese mixture.
10. Bakei in middle rack for 20-25 minutes, golden brown.
11. Remove from pan to rack and cool.
12. Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4 Vegetable, 1 Breadi, 1/2 Fruit, 65 Optional Calories.
13. 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.
14. Calories from fat: 29% Original recipe from Weight Watchers Simply Light Cooking.


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