Title: Carrot Muffins with Walnut-Cream Centers Ww
Categories: Bread Carrot Ww Nutrition New
Yield: 12 Servings

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	ts	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" Conversion and additional analysis by Rick Weissgerber. [GEnie D.WEISSGERBE]

previous

next