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Back to Recipe List for Baked Goods Part 4

Carrot Muffins with Walnut-Cream Centers

Recipe : 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"

Back to Recipe List for Baked Goods Part 4