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Carrot Muffins with Walnut-Cream Centers

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"

 

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