Recipe - Carrot Muffins With Walnut-Cream Centers Ww

2 One fourth cup Flour, allpurpose
5 2/3 tablespoon Sugar, granulated
2 teaspoon Baking soda
10 tablespoon Raisins, golden
plumped, drained
3 2/3 tablespoon Margaine
softened
1 cup Buttermilk, lowfat
One half cup Egg substitute
2 tablespoon Orange juice concentrate
no sugar added
1 teaspoon Vanilla extract
6 tablespoon Cream cheese, light
2 ounce Walnuts
finely chopped
2 tablespoon 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 2025 minutes, golden brown. Remove from pan to rack and cool.

Weight Watcher Exchanges: 1One fourth Fat, One fourth Protein, One fourth Vegetable, 1 Bread,
One half 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]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini